An Everyday Plant Based Bowl
Anyone who knows me well is quite aware I am a devoted fan of all bean and rice combinations. Of all the different foods I have had and prepared I still gravitate often toward Mexican, Southwestern or New Mexican cuisines. I find the flavor combinations and the spices to be incredible and warming.
With bowls similar to this, it’s really hard to go wrong. Definitely experiment with different ingredients and see what combinations taste the best to you.
Here was tonight’s bowl:
1/2 yellow onion, chopped
4 cloves garlic, minced
1 carrot, shredded
1 tsp oil
6oz-8oz Crimini mushrooms, sliced
1/2 tsp cumin
1/2 sp smoked paprika
1/4 tsp sea salt
1 15oz can pinto beans or dried and home cooked
1 15oz can black beans or dried and home cooked
1 cup cooked rice (per serving)
1 medium tomato, chopped
handful of fresh cilantro, torn or chopped
1 ripe avocado, sliced
salsa or hot sauce of your choice
handful of fresh spinach
Prepare rice in rice cooker or saucepan. This recipe serves 4-5 so I would make enough rice or other grain for a similar yield. I tend to always cook extra rice or grains to have on hand for days to come.
Heat oil in skillet and add onion and carrot. Stir in garlic and cook until onion is soft and translucent.
Heat beans in a medium saucepan. I greatly prefer home cooked beans to canned as the taste difference is significant. However, let’s face it, time is often a factor as it was for me tonight. So I cracked open a couple cans and was on my way.
While the beans are warming, add the mushrooms to the skillet along with the cumin and paprika. Stir and continue to cook for a few minutes until the mushrooms have slightly softened.
In a serving bowl place a layer of fresh spinach at the bottom, followed by a scoop of rice and then a spoonful of beans. Add to that a healthy serving of the vegetable blend from the skillet. Then top with tomato, sliced avocado, cilantro and your choice of hot sauce.
That’s it! Easy, delicious and healthy for you and the planet.