Kidney Bean Brown Rice Bowl

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

This bowl makes a delicious, filling, and easy vegan dinner. It makes great left-overs to pack for lunch as well. Dress it up with various dressings to mix things up!

Such a simple bowl, yet so mighty! I love making this Kidney Bean Rice Bowl when I know my week is going to be crazy busy. I make a big batch and then eat it throughout the week. You can call it meal prep in a way.

I like to vary it up with various sauces and dressings throughout the week. This recipe here comes with a Garlic Yogurt Dressing, but you can also make other dressings such as Pomegranate Vinaigrette Dressing, Creamy Avocado Dressing, or Easy Vegan Tzatziki.

There are only 3 main ingredients in our Kidney Bean Brown Rice Bowl: brown rice + kidney beans + tomatoes. It’s such a classic combination that is a staple in many cultures around the world.

The grain and legume combination provides important nutrients. Plus, the ingredients are widely available and are inexpensive. The added bonus is that this combination makes up a complete protein.

We’re going to keep the cooking to minimum as well. You’ll only need to cook brown rice over the stove top. I recommend using Basmati Brown Rice for this recipe. I love basmati rice because it’s fragrant, more nutritious, and it’s a great source of complex carbs.

Cooking basmati brown rice can be tricky. Here’s my tried and tested cooking method which doesn’t result in burning the rice (which I have done many many times!).

Step 1: For every cup of rice add 1 3/4 cup water and 1 tsp of olive oil. If you’re oil-free you can skip this the oil without any major repercussion.

Step 2: Bring to a boil. Cover, reduce heat to low and cook for 40 minutes.

Step 3: Turn off heat and let the rice sit on the stove for 10 minutes. **Important: do not open the lid! Just let the rice sit there peacefully and continue to steam.

This will result in fluffy rice that doesn’t burn!

To put the Kidney Bean Brown Rice Bowl together, just add kidney beans, tomatoes, and sprinkle in some cilantro. Then right before serving, add the garlic yogurt dressing.

Print

Red Kidney Brown Rice Bowl

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

This bowl makes a delicious, filling, and easy vegan dinner. It makes great left-overs to pack for lunch as well. Dress it up with various dressings to mix things up!

Course: Main Course

Cuisine: American

Keyword: brown rice, kidney beans

Servings: 4

Calories: 238 kcal

Author: Simple Fit Vegan

Ingredients

Rice Bowl:

• 1 cup brown basmati rice
• 1 can red kidney beans
• 1 to mato medium diced
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Garlic Yogurt Dressing:

• 1/2 cup non-dairy unsweetened plain yoghurt I used Forager cashew yoghurt
• 1 garlic clove
• Juice of 1 lime
• Salt to taste

Instructions

1. To cook brown basmati rice, bring 1 cup of rice, 1 3/4 cup of water, and 1 tbsp of olive oil to a boil. Cover, reduce heat to low, and cook for 40 minutes. Turn off heat and let rice sit on the stove for 10 minutes. **Important: do not open the lid! Just let rice sit there peacefully and continue to steam.

2. To a cooked bowl of brown rice add tomatoes, cilantro, and salt and pepper to taste. 

3. To make the dressing, mix all dressing together and season with salt to taste. Add the dressing right before serving.
4. Store in air tight container in the fridge for up to 5 days.

Recipe Notes

Nutrition Information: Calories: 239 Fat: 1 g Saturated fat: 0.2 g Carbohydrates: 50.0 g Dietary Fiber: 4.6 g Sugar: 2.2 g Sodium: 185 mg Protein: 7.3 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!