Southwestern Veggie Bowl with Black Bean Hummus

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 1 15 oz can Black beans
  • 1/2 cup Cherry tomatoes
  • 3 tbsp Cilantro, fresh leaves
  • 2 cloves Garlic
  • 1 Yellow onion, small

• Condiments

  • 1 tsp Lime juice
  • 1/3 cup Salsa

• Pasta & Grains

  • 1 cup Brown rice, short grain cooked

• Baking & Spices

  • 1 cup Peppers, Red and Orange
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 3 tbsp Water

Found on pumpkinandpeanutbutter.com

Ingredients

• 1 cup short grain brown rice, cooked
• 1/2 avocado
• 1/2 cup cherry tomatoes, halved
• 1 cup red and orange peppers, thinly sliced
• 1 Small yellow onion, thinly sliced
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/2 teaspoon cumin
• 1 15 oz can black beans, drained and rinsed
• 2 cloves garlic
• 1/3 cup salsa
• 3 tablespoons fresh cilantro leaves
• 1-2 teaspoon lime juice
• 3-4 tablespoons water

Directions

• Heat 1 tbsp of olive oil into a large skillet and add in thinly sliced yellow onion. Sauté for a few minutes, until onion is just starting to turn golden. Add in the red and orange pepper sliced and sauté for 5-6 minutes or medium heat, until veggies are tender.
• Make the black bean hummus by placing all ingredients into a food processor or high speed blender EXCEPT water: black beans, garlic, cilantro, cumin, salsa, and lime juice. Blend for 1 minute. Stop and scrape the bowl, then add in 2 tbsp of water and blend again for 30 seconds. Add in any additional water, if needed, and puree for an additional 1-2 minutes until its reached your desired consistency.
• Start to layer your bowl! Begin with 1 cup of brown rice. Top with peppers and onions, avocado, tomatoes, and a big scoop of black bean hummus. Top it all off with some cracked black pepper and freshly chopped cilantro leaves!