I am always on the lookout for new lunch ideas that are:
- able to be made ahead
- satisfying and well-rounded
- packed with veggies
So when a friend (Thanks Molly!) told me about this lunch she had been making I knew I had to try it out. And true to my have-no-patience self, I made some lunch bowls that same day. Some may call it impulsive but I’ll stick with passionate.
I often times struggle to find balance between a protein-filled meal and a desire to eat less meat. Sometimes vegetarian sources of protein just don’t keep me as satisfied as I would like them to. That was, admittedly, the only fear with this recipe. But it proved me wrong. So very wrong. I think between the beans, rice and healthy fat from the avocado it was the perfect combination of proteins, grains and fats to keep my belly full and myself happy. 🙂
I’ll be on the lookout for more lunches like this one. It’s filling and I can feel good about eating it and that makes for a perfect lunch.
Bean & Veggie Rice Bowl – 2 large lunch serving
- 1/2 cup dried brown rice
- 2/3 cup black beans
- 2 zucchini, sliced in half lengthwise and then in half-moons
- 1 yellow squash, sliced in half lengthwise and then in half-moons
- 1 red pepper, chopped
- 1 green pepper, chopped
- 8 oz sliced baby bella mushrooms
- 5 oz baby spinach
- 2 tomatoes
- 1 avocado
- optional toppings: lime juice, salsa, hot sauce, etc.
Prepare rice as directed.
Heat large pan over medium heat. Add peppers and zucchini to pan and cook for about 2-3 minutes. Add mushrooms and cook for an additional 2 minutes. Remove from heat and add spinach to pan, tossing to wilt the spinach.
Toss beans and rice together with vegetables or layer in bowls/Tupperware containers. Top with chopped tomato and avocado.