Description
A healthy vegetarian bowl of rice, beans, and fresh and sautéed vegetables with a spicy, tangy garlic sauce.
Ingredients
Scale
Spicy Garlic Sauce
- ½ cup extra virgin olive oil
- ½ cup raw unsalted cashews
- 6 tablespoons lemon juice
- 6 cloves of garlic
- 1 cup garbanzo beans from a 15 oz. can, drained
- 1 teaspoon mustard powder
- 1 teaspoon turmeric powder
- 1 teaspoon onion powder
- 1 teaspoon chile powder
- ½ teaspoon curry powder
- ½ cup water
- Salt & pepper to taste
Rice Bowl
- 3 cups cooked brown rice
- 1 15 oz. can black beans, drained
- Any unused garbanzo beans from the sauce
- ½ cup cherry tomatoes, quartered
- ½ cup shredded cheddar cheese
- 1 avocado, sliced
- ¼ cup cilantro chopped
- 1 tablespoon extra virgin olive oil
- 1 corn, kernels cut off the cob
- ½ red bell pepper, diced
Instructions
- Make the sauce: Add all ingredients except water into a food processor and blend until smooth. Add water a little bit at a time until desired consistency is achieved. If it gets too thin, add some more chickpeas in to thicken it up. Season well with salt and pepper.
- Heat the oil in a sauté pan over medium high heat. Add the corn kernels and bell pepper to the pan. Season with salt and pepper and sauté until pepper is cooked through, about 4 minutes.
- To make each individual bowl, add ⅔ cup of brown rice and 3 tablespoons of garlic sauce, stirring to combine.
- Add toppings as desired. For each bowl, I prefer roughly ¼ cup of black and garbanzo beans, 2 tablespoons of tomatoes, 2 tablespoons of cheese, ¼ of the avocado, 2 tablespoons of corn pepper mixture, and 1 tablespoon of the cilantro. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes