Cooking Instructions
1.
Combine
Brown Rice (1 cup)
with two cups water, bring to a boil and let simmer for forty five minutes or until tender. Once tender, add
Pink Himalayan Sea Salt (1/2 tsp)
and
Fresh Cilantro (4 Tbsp)
.
2.
Mince and divide
Garlic (5 cloves)
.
3.
Dice and divide
Onion (3/4)
.
4.
Halve
Cherry Tomatoes (2 cups)
.
5.
Thinly slice
Radishes (1 cup)
.
6.
Cut
Lime (1)
into wedges, reserve two for the avocado crema.
7.
Rinse and drain
Black Beans (2 1/3 cups)
.
8.
In a small bowl, combine tomatoes, two cloves of garlic, 1/4 of the onion,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
9.
Heat a medium skillet over medium heat, add
Olive Oil (1 Tbsp)
. Once olive oil is warm, add remaining garlic and onion and sauté ten minutes or until onions are translucent. Add beans,
Smoked Paprika (1 tsp)
,
Ground Cumin (1/2 tsp)
and
Chili Powder (1/2 tsp)
and sauté for another five minutes.
10.
Remove flesh from
Avocado (1)
and place in a small bowl.
11.
Add
Greek Yogurt (4 Tbsp)
, juice of two lime wedges,
Salt (to taste)
and
Ground Black Pepper (to taste)
to taste, then whip to combine.
12.
Divide cilantro rice, a small handful of
Spinach Leaves (2 cups)
, smoky black beans, salsa, radishes, avocado crema, additional cilantro and a lime wedge between four to six bowls. Season with
Queso Fresco (to taste)
. Enjoy on its own or with tortilla chips!
