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Brown rice-veggie bowls with ginger-lime dressing

Brown rice-veggie bowls with ginger-lime dressing

6
Points®
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
We love the bright Asian-inspired flavors and mix of textures in these colorful bowls of garden goodness. Use a packet of precooked brown rice or prepared brown rice from a Chinese take-out restaurant for this recipe for convenience. This medley of vegetables and fruit, seasoned with sesame, ginger, honey, and lime juice combines into a truly vibrant grain bowl sing. Of course, feel free to improvise by using the vegetables you have on hand. Toss in some florets of broccoli or cauliflower, sliced green beans, or asparagus tips to get another serving of vegetables into the mix.

Ingredients

Fresh lime juice

2 Tbsp

Cilantro

2 Tbsp, leaves (plus extra for garnish)

Dark sesame oil

4 tsp

Water

1 Tbsp

Honey

2 tsp

Fresh ginger

2 tsp, grated, peeled

Table salt

¼ tsp

Cooked long grain brown rice

1½ cup(s), at room temperature

Canned black beans

15 oz, rinsed and drained

Avocado

½ medium, pitted, peeled, diced

Red onion

1 small, finely chopped

Carrots

1 medium, cut into matchstick strips

Bell pepper

1 item(s), medium, red variety, chopped

Grape tomatoes

1 cup(s), quartered

Mango

1 cup(s), peeled, pitted, and diced

Instructions

  1. Puree lime juice, 2 tablespoons cilantro leaves, sesame oil, water, honey, ginger, and salt in blender or mini–food processor.
  2. 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.
  3. Divide evenly among 4 bowls and sprinkle with cilantro.
  4. Serving size: 1 bowl

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