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The Vegetables
The best thing about grain bowls: they are ever forgiving on the vegetables. For this recipe I’m using the ever-delicious summer grilled vegetables but that’s just the start. Sautéed greens, roasted squash, or pan-fried asparagus would all be delicious with these kidney beans.
Toppings. All the toppings.
Finally, we finish strong. Top these bowls with your favorite salsa, hot sauce, guacamole, cheese, toasted pepitas, cilantro, and/or pickled vegetables. Go wild- it’s really a great way to bring everything together!
- Bowls
- 1 cup uncooked short grain brown rice
- 1 bell pepper
- ½ medium red onion
- 1 small zucchini
- 1 tablespoon olive oil
- Salt and pepper
- Beans
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 15oz can Kidney Beans (drained and rinsed)
- Salt (to taste)
- ¼ teaspoon crushed red pepper flakes
- Zest from half a lime
- Toppings
- Avocado (for serving)
- Cotija (for serving)
- Hot Sauce (for serving)
Combine the rice with 2 cups of water in a pot. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water has been absorbed; about 45 minutes.
While the rice is cooking, preheat the grill and prep the vegetables and beans. Cut the bell pepper into large slices, peel and slice the onion into ¼” thick slices, and cut the zucchini into ¼” thick slices. Toss all the vegetables with olive oil, salt, and pepper. Grill until the vegetables are tender and charring.
To make the beans, heat a medium skillet over medium-low heat. Add the olive oil, followed by the garlic. Cook for a minute or so, just until the garlic is starting to brown. Add the beans to the skillet and cook just until hot. Remove from heat and stir in the crushed red pepper and lime zest. Toss to coat the beans, cover, and let sit until the rice is done.
To assemble, divide the rice into desired number of bowls. Dice the grilled vegetables and add to the bowls along with the beans. Top with desired toppings and serve.
Prep Time: 15 minutes minutes
Cook Time :35 minutes minutes
Sure would be nice if this site would publish the nutritional value of the recipes along with the serving amount i.e. 1 3/4 cups per serving.
This recipe looks like I'll be making it. Sounds fab.
I made this last night for dinner Erin, so easy and delicious!
We make this 2-3/ month. We use taco seasoning in quinoa, and stir the beans in when the quinoa is done because, for some reason, my beans always get an opaque white cast as they cook. idk....either way this is delicious and my young kids love it!