Black Bean & Veggie Rice Bowl
by Tanvi Parikh
Macros
- Total calories
- 367
- Protein
- 16 g
- Carbs
- 71 g
- Fat
- 2 g
- Fiber
- 14 g
- Sugar
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 78 mg
- Potassium
- 568 mg
- Vitamin A
- 3382 IU
- Vitamin C
- 22 mg
- Calcium
- 66 mg
- Iron
- 4 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 135 mg
- Zinc
- 3 mg
Serves 1
Ingredients
- ¼ cup Brown Rice (uncooked)
- ½ cup Black Beans (cooked, rinsed)
- ⅛ Carrot (medium, shredded or chopped into matchsticks)
- ½ cup Frozen Peas (trimmed)
- ¼ cup Diced Tomatoes (halved)
- 1 tbsp Lemon Juice
- ¼ cup Fresh Dill
- ¼ Garlic (clove, minced)
- Sea Salt & Black Pepper (to taste)
Steps
Cook the rice according to the directions on the package, and set aside to cool.
Divide the rice, black beans, carrots, peas, and tomatoes into bowls. Top with dill, lemon juice, garlic, salt, and pepper. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days.
- Serving Size: One serving equals approximately 1 1/2 to two cups.
- No Basmati Rice: Use jasmine rice, bulgur, buckwheat, or couscous.