Carrot Avocado Rice Bowl

Carrot Avocado Rice Bowl

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 2
Scheduled for:
Dinner on Wednesday
Dinner on Sunday

Ingredients for 2

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1 cup Brown rice, medium-grain, cooked
1/2 medium Yellow onion (diced)
2 clove(s) Garlic (minced)
1/2 cup Black beans, canned (drained, rinsed, organic)
2 tsp Cumin
1/2 cup Vegetable stock/broth
1 cup grated Carrots
1 tbsp Extra virgin olive oil (or camelina)
2 tbsp Parsley, fresh (chopped)
1/2 avocado(s) Avocado (cubed)
1 fruit Lime


Warm oil in a pan over low medium heat. Saute onions and garlic in pan until softened and fragrant. Add black beans, cumin and a 1/2 cup of vegetable broth and allow to simmer for 5 minutes covered and beans are warmed through and broth is reduced.

Divide rice between 2 bowls. Top rice with a layer of shredded carrots, beans and avocado. Garnish with parsley and dress each bowl with a healthy squeeze of lime juice. Salt and pepper to taste.


Nutrition Facts

Per Portion

Calories 395
Calories from fat 144
Calories from saturated fat 26.4
Total Fat 16 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 13.4 g
Cholesterol 0 mg
Sodium 546 mg
Potassium 849 mg
Total Carbohydrate 54 g
Dietary Fiber 13.5 g
Sugars 5.4 g
Protein 9.0 g

Dietary servings

Per Portion

Fruit 0.5
Grain 0.9
Meat Alternative 0.3
Vegetables 2.2

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada