| Prep | Cook | Ready in | Servings | |
| 10 min | 5 min | 15 min | 2 |
| 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 |
1. Warm oil in a pan over low medium heat
2. Sauté onions and garlic in pan until softened and fragrant
3. Add black beans, cumin and a 1/2 cup of vegetable broth and allow to simmer for 5 minutes covered until beans are warmed through and broth is reduced
4. Divide rice between 2 bowls
5. Top rice with a layer of shredded carrots, beans and avocado
6. Garnish with parsley and dress each bowl with a healthy squeeze of lime juice. Salt and pepper to taste
Enjoy!
| Fruit | 0.5 |
| Grain | 0.9 |
| Meat Alternative | 0.3 |
| Vegetables | 2.2 |
May swap out the brown rice for quinoa or cauliflower rice.