I’m a sucker for “bowl food.” This can include salads, soups, oatmeal…basically anything that can (and should!) include lots of different toppings with competing textures and flavors that complement each other perfectly!

Here is a wonderful concoction that I found on engine2diet.com, a website by Rip Esselstyn, the son of Dr. Esselstyn from “Forks Over Knives.” This is probably one of the best-tasting whole foods, plant based meals that I have had yet! Rip has a sweet potato lasagna recipe that I’m anxious to try as well! Coming soon!

INGREDIENTS:

1 can low-sodium black beans (or better yet, make your own!)

1/2 cup water (or veggie stock, but I used water)

2-3 sprays of Bragg Liquid Aminos

Red chili powder to taste

4-5 grape tomatoes, sliced in half

1 handful of green onions

1/4 bunch of fresh cilantro, chopped

1/2 cup corn (I used canned)

1 red bell pepper, seeded and chopped

1 orange or yellow bell pepper, seeded and chopped

1/4-1/2 avocado, peeled and sliced

1 cup cooked brown rice

SALSA!

To assemble:

Heat black beans with water, chili powder, and Bragg’s over medium heat. When that’s finished, begin your bowl with the rice, then the beans, then the veggies, and finally the salsa. I like my cilantro on the very top. 🙂 You can also use different kinds of Mexican flavored beans (kidney, pinto, etc.) to change it up. This is great for leftovers!
If you want a hearty meal, serve with steamed veggies and fruit.