Rice, Black Bean and Avocado Bowl
Ingredients
- 2 cups dry jasmine brown rice
- 1 cup tomato sauce
- 1 Tbsp salt-free chili powder
- 1¼ tsp salt
- 2 (15-oz) cans low-sodium black beans, drained and rinsed
- 2 tsp salt-free chili powder
- ¼ tsp salt
- ½ cup prepared yellow mustard
- ¼ cup pure maple syrup
- 2 Tbsp salt-free chili powder
- 2 Tbsp water
- 1 avocado chopped
- 1 cup tomatoes
Instructions
- Rinse the rice with cold water for about 1 minute.
- Combine the rice, tomato sauce, 1 Tbsp chili powder, salt, and 4 cups water in a medium pot and bring to a boil.
- Once boiling, immediately turn it to the lowest heat, cover and cook for 35 to 40 minutes until tender and all the liquid is gone.
- Remove from the heat, cover and steam for just 5 minutes (set your timer). Fluff with a fork and leave the lid off.
- When the rice is almost done cooking, prepare the beans by combining the beans, 2 tsp chili powder and salt; heat either over the stove or microwave until warm.
- Combine mustard, maple syrup, chili powder, and 2 Tbsp water in small bowl and whisk well until smooth. It will thicken best using a whisk. Add additional water for desired consistency.
- Assemble into serving bowls, layering with the rice, beans, avocado and tomatoes. Drizzle with lots of sweet chili mustard sauce and toss to coat everything.
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