Carrot Avocado Rice Bowl

Prep 10 min

Cook 5 min

Ready in 15 min

Servings 2

Ingredients

• 1 cup Brown rice, medium-grain, cooked

• 1/2 medium Yellow onion (diced)

• 2 clove(s) Garlic (minced)

• 1/2 cup Black beans, canned (drained, rinsed, organic)

• 2 tsp Cumin

• 1/2 cup Vegetable stock/broth

• 1 cup grated Carrots

• 1 tbsp Extra virgin olive oil (or camelina)

• 2 tbsp Parsley, fresh (chopped)

• 1/2 avocado(s) Avocado (cubed)

• 1 fruit Lime

Instructions

Warm oil in a pan over low medium heat. Saute onions and garlic in pan until softened and fragrant. Add black beans, cumin and a 1/2 cup of vegetable broth and allow to simmer for 5 minutes covered and beans are warmed through and broth is reduced.

Divide rice between 2 bowls. Top rice with a layer of shredded carrots, beans and avocado. Garnish with parsley and dress each bowl with a healthy squeeze of lime juice. Salt and pepper to taste.

Enjoy!