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
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
-
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.
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To a cooked bowl of brown rice add tomatoes, cilantro, and salt and pepper to taste.
-
To make the dressing, mix all dressing together and season with salt to taste. Add the dressing right before serving.
-
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