- Prep-time: / Ready In:
- Serves 4
- Serving size: ¼ of recipe
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This complete meal in a bowl requires very little cooking and has a lot of textures and flavors. Use any beans, grains, or vegetables you like and this vegan rice bowl will come together wonderfully with our Cilantro-Cashew Dressing.
Ingredients
- 2 15-oz. cans red kidney beans, rinsed and drained
- 2 cups frozen mixed vegetables, thawed
- 2 cups fresh spinach leaves, shredded
- 3 cups cooked brown rice, warmed
- 1 cup finely chopped tomatoes
- ½ cup finely chopped green onions
- 1 cup Cilantro-Cashew Dressing
- 2 tablespoon finely snipped fresh cilantro
Instructions
- In a medium saucepan combine beans and ½ cup water. Cook over medium heat just until heated through, stirring occasionally.
- Meanwhile, in a small saucepan cook frozen vegetables in a small amount of boiling water 5 minutes or just until tender; drain.
- Divide spinach among soup or salad bowls. Add beans, vegetables, and rice. Top with tomatoes and green onions, and drizzle with Cilantro-Cashew Dressing. Sprinkle fresh cilantro over the top. Serve warm.
Nutritional Information:
Per serving (¼ of recipe): 419 calories, 70 g carbohydrates, 16 g protein, 10 g total fat, 1.9 g saturated fat, 0 g cholesterol, 118 mg sodium, 12 g fiber, 4.7 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (1)
(5 from 2 votes)This was really good! I cooked dried kidney beans (1/2 c. dried = 15 oz can) and used fresh vegetables from the farmers' market: carrot, beets, peas (those were frozen) lightly cooked and raw snap peas, sliced. Green beans and corn would have been good if I'd had any. I used both the white and green parts of the green onion. I did trade out the dressing as I'm not fond of cilantro; I used a Creamy Poppyseed dressing and it was actually very complementary.