Rice, Black Bean and Avocado Bowl with Sweet Chili Mustard Sauce

• Vegetarian

• Produce

  • 1 Avocado, medium
  • 2 15 oz cans Black beans, low sodium
  • 1 cup Tomatoes

• Condiments

  • 240 g 1 cup tomato puree/sauce
  • 1/4 cup Maple syrup, pure
  • 1/2 cup Wet mustard, regular yellow

• Pasta & Grains

  • 2 cups Slow-cooking long grain brown rice

• Baking & Spices

  • 4 tbsp Chili powder, regular
  • 1 3/4 tsp Sea salt, fine

• Liquids

  • 4 1/8 cups Water

Found on thevegan8.com

Description

Ingredients

• 4 cups water (32 oz)
• 2 cups slow-cooking long grain brown rice (370 g)
• 1 cup (240 g) tomato puree/sauce (not tomato paste) ( mine has salt added)
• 1 tablespoon + 1 teaspoon regular chili powder (feel free to use more if you want it really spicy)
• 1 1/4 teaspoons fine sea salt
• 2 15 oz cans low-sodium black beans, drained and rinsed well
• 2 teaspoons regular chili powder
• 1/2 teaspoon fine sea salt (my beans were low-sodium, so adjust if necessary)
• 1/2 cup regular yellow wet mustard (120 g)
• 1/4 cup pure maple syrup (60 mL)
• 2 tablespoons regular chili powder (use 1 1/2 T for less heat)
• 2-4 tablespoons water
• 1 medium avocado, chopped
• 1 cup tomatoes, optional

Directions

• Prepare the rice first by combining all of the rice ingredients into a small pot and bring to a boil. Once boiling, immediately turn it to the lowest heat, cover and let cook for 35-40 minutes until tender. Once tender, stir the rice and return the lid to sit for about 5 minutes only. Fluff with a fork.
• When the rice is almost done cooking, prepare the beans by combining the beans ingredients and heat either over the stove or microwave.
• Prepare the sauce by combining the sauce ingredients into a small bowl and whisk really well until smooth. It will thicken better using a whisk. Add as much water to desired taste/consistency. This is a strong sauce so that it really stands out in the dish. The more water you add, the more diluted the flavor. I added 3 tablespoons of water to mine.
• Chop your avocado and tomatoes (if using). Assemble either in a large serving bowl or individual bowls by layering rice, beans, avocado, tomatoes or any other choices. Drizzle lots of sweet chili mustard sauce on top and toss everything together to coat the mixture well. Serve immediately. The sauce will thicken some overnight. Rice will get much thicker/stickier in the fridge overnight. You can freshen it back up by adding some water/broth and gently reheating it.

Nutrition