Plant Power Balance Bowls
Ingredients
The base
-
1
cup
cooked quinoa
-
1
cup
cooked white rice
-
15
oz
cooked black beans
The vegetables
-
½
cup
chopped onion or shallot
-
1
large
carrot
The dressing and toppings
-
½
tsp
garlic, minced
-
1
tsp
olive oil or avocado oil
-
¼
tsp
salt
-
¼
tsp
black pepper
-
¼
tsp
cumin
-
4–5
tbsp
cultured kefir yogurt cheese or sour cream
-
1
tbsp
flaxseed
-
to taste
fresh cilantro
Instructions
- Cook quinoa and rice according to package instructions and mix them in a large bowl with a pinch of sea salt.
- Sauté diced onions with oil in a saucepan for 2 minutes, then add beans, garlic, cumin, and cook until fragrant, adding salt and pepper last.
- Spiralize or julienne cut the carrot to make at least 2 cups of shavings.
- Divide all the ingredients into 3 bowls, adding a handful of cilantro and 1-2 teaspoons of flaxseeds to each.
- Top each bowl with 2 tablespoons of kefir yogurt cheese or sour cream and drizzle with extra olive oil, seasoning with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
3
Calories
303
Total fat
7.6g
Total carbohydrates
48.1g
Total protein
11.6g
Sodium
364.5mg
Cholesterol
5.6mg
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