bean & veggie rice bowl

I am always on the lookout for new lunch ideas that are:

• able to be made ahead
• satisfying and well-rounded
• packed with veggies

So when a friend (Thanks Molly!) told me about this lunch she had been making I knew I had to try it out. And true to my  have-no-patience self, I made some lunch bowls that same day. Some may call it impulsive but I’ll stick with passionate.

I often times struggle to find balance between a protein-filled meal and a desire to eat less meat. Sometimes vegetarian sources of protein just don’t keep me as satisfied as I would like them to. That was, admittedly, the only fear with this recipe. But it proved me wrong. So very wrong. I think between the beans, rice and healthy fat from the avocado it was the perfect combination of proteins, grains and fats to keep my belly full and myself happy.

I’ll be on the lookout for more lunches like this one. It’s filling and I can feel good about eating it and that makes for a perfect lunch.

Bean & Veggie Rice Bowl – 2 large lunch serving

• 1/2 cup dried brown rice
• 2/3 cup black beans
• 2 zucchini, sliced in half lengthwise and then in half-moons
• 1 yellow squash, sliced in half lengthwise and then in half-moons
• 1 red pepper, chopped
• 1 green pepper, chopped
• 8 oz sliced baby bella mushrooms
• 5 oz baby spinach
• 2 tomatoes
• 1 avocado
• optional toppings: lime juice, salsa, hot sauce, etc.

Prepare rice as directed.

Heat large pan over medium heat. Add peppers and zucchini to pan and  cook for about 2-3 minutes. Add mushrooms and cook for an additional 2 minutes. Remove from heat and add spinach to pan, tossing to wilt the spinach.

Toss beans and rice together with vegetables or layer in bowls/Tupperware containers. Top with chopped tomato and avocado.

Related posts:

1. brown rice & veggie bowl
2. korean rice bowl
3. in my cupboard: amy’s organic brown rice bowl
4. mediterranean rice salad
5. roasted veggie salad

Tagged as: recipes