Black Bean & Veggie Rice Bowl
Black Bean & Veggie Rice Bowl is a perfect meal to satisfy your rice bowl cravings. This is a fantastic way to use leftover veggies and increase your vegetable intake.
Ingredients
- 1 Cup Jasmine Rice Uncooked
- 2 Cups Black Beans Cooked, Rinsed
- ½ Carrot Medium, Shredded or Chopped into Matchsticks
- 2 Cups Snap Peas Trimmed
- 1 Cup Cherry Tomatoes Halved
- ¼ Cup Lemon Juice
- 1 Cup Fresh Dill
- 1 Clove Garlic Minced
- Sea Salt & Black Pepper To Taste
Instructions
- Cook the rice according to the directions on the package, and set it aside to cool.
- Divide the rice, black beans, carrots, snap peas, and tomatoes into bowls. Top with dill, lemon juice, garlic, salt, and pepper. Enjoy!
Notes
Leftovers can be refrigerated in an airtight container for up to four days.
Instead of Basmati Rice, jasmine rice, bulgur, buckwheat, or couscous can be used.
