Serve this healthy bowl with a side of our homemade salsa, guacamole and/or vegan cheesy sauce.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 208 | 0mg | 1g | 27g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
1.2 | Water saved (gallons) [animal consumption only] |
 |
4.9 | Manure (pounds) not deposited into the environment |
 |
5.5 | Grains / feed (pounds) not consumed by animals |
 |
12.1 | Methane (gallons) not created by animals |
 |
147.8 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
Ingredients
- 1 C brown rice (cooked)
- 15 oz black beans (drained)
- 3/4 C cheddar cheese (soy) (shredded)
- 1/4 C cilantro (fresh) (chopped)
- 1/2 C red onion (thinly sliced or chopped)
- 2 Roma tomatoes (chopped)
- 1 avocado (chopped)
- 4 oz black olives (sliced)
- 1 tsp chili powder
- 1/4 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Prepare the rice according to the package directions.
- Assemble or mix the remaining ingredients in a large bowl or distribute into smaller individual bowls.
Recipe Notes
You can also add other ingredients to the bowl like corn, jalapeno, salsa, sour cream, or other vegetables -- or use another type of beans for the bowl.
Cover and store for up to four days in the refrigerator.
© Mainly Vegan LLC