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Grilled Summer Veg Bowl with Kidney Beans

  • Author: Erin Alderson
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 2 large servings or 3-4 smaller servings
  • Category: dinner
  • Method: stove-top

Ingredients

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 BUSH’S® Organic 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


Instructions

  • 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.

Keywords: veg bowl