Brown rice-veggie bowls with ginger-lime dressing
fresh lime juice
2 Tbsp, leaves (plus extra for garnish)
dark sesame oil
2 tsp, grated, peeled
long grain cooked brown rice
1½ cup(s), at room temperature
canned black beans
15 oz, rinsed and drained
½ medium, pitted, peeled, diced
uncooked red onion(s)
1 small, finely chopped
1 medium, cut into matchstick strips
uncooked bell pepper(s)
1 item(s), medium, red variety, chopped
1 cup(s), quartered
1 cup(s), peeled, pitted, and diced
- Puree lime juice, 2 tablespoons cilantro leaves, sesame oil, water, honey, ginger, and salt in blender or mini–food processor.
- Combine rice, beans, avocado, onion, carrot, bell pepper, tomatoes, and mango in large bowl and toss to combine. Add lime juice mixture and toss to coat.
- Divide evenly among 4 bowls and sprinkle with cilantro.
- Serving size: 1 bowl