Cooking Instructions
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Step 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 (1/4 cup)
.
Step 2
Mince and divide
Garlic (5 cloves)
.
Step 3
Dice and divide
Onion (3/4)
.
Step 4
Halve
Cherry Tomatoes (2 cups)
.
Step 5
Thinly slice
Radishes (1 cup)
.
Step 6
Cut
Lime (1)
into wedges, reserve two for the avocado crema.
Step 7
Rinse and drain
Black Beans (1 2/3 cups)
.
Step 8
In a small bowl, combine tomatoes, two cloves of garlic, 1/4 of the onion and
Salt and Pepper (to taste)
.
Step 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.
Step 10
Remove flesh from
Avocado (1)
and place in a small bowl.
Step 11
Add
Greek Yogurt (1/4 cup)
, juice of two lime wedges and
Salt and Pepper (to taste)
to taste, then whip to combine.
Step 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!
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