Rice, Black Bean and Avocado Bowl with Fat-Free Sweet Chili Mustard Sauce #vegetarian #dinner

In the event that you haven't had the option to tell by the amount I love bean stew powder by the utilization of it in my recipes, at that point I'm telling you, I love it. This recipe is essentially based all on stew powder. It's in the rice, the beans and the sauce. Consider this recipe a tribute to stew powder.

My adoration for stew powder is then joined with my affection for basic nourishment, similar to dark beans and darker rice. Additional stew powder on those too please.

I've figured out how to truly appreciate nourishment in it's easiest structure and that great nourishment can also be straightforward nourishment and totally fulfilling. This whole recipe is only 8 straightforward fixings (+ salt and water), yet Brimming with season. I trust it's tied in with picking the correct fixings, not a billion of them. This bowl not just packs heaps of flavor, it is low-fat and pressed loaded with protein.

This rice, dark bean and avocado bowl is only that. It is so easy to make thus unbelievably delightful. To finish this bowl, it needs some sauce. Some yummy, strong seasoned sauce truth be told. It's only 3 fixings… .yellow mustard, maple syrup and bean stew powder… .in addition to a smidgen of water to disperse and smooth the flavor. It truly can't get any simpler than that.

Also try our recipe Mushroom Burrito Bowl with Smoky Black Beans & Salsa

Low-fat and high in protein, it's not just solid, it's extraordinarily filling.You just need 8 fixings (+ salt and water) for this recipe, making it excessively straightforward and simple to get ready.

Ingredients
For the rice

• 4 cups water
• 2 cups (360g) slow-cooking jasmine brown rice
• 1 cup 240 g tomato puree/sauce (not tomato paste) ( mine has salt added)
• 1 tablespoon regular American salt-free chili powder
• 1 1/4 teaspoons fine salt

FOR THE BEANS

• two 15 oz cans low-sodium black beans, drained & rinsed
• 2 teaspoons regular chili powder
• 1/2 teaspoon fine sea salt

SWEET CHILI MUSTARD SAUCE

• 1/2 cup (120g) regular yellow wet mustard
• 1/4 cup (80g) pure maple syrup
• 2 tablespoons regular chili powder
• 1-2 tablespoons water
• 1 medium avocado, chopped
• 1 cup tomatoes

Instructions

1. Rinse the rice with cold water for about a minute. This will help to prevent too sticky of rice. Then combine all of the "rice" ingredients into a medium pot and bring to a boil. Once boiling, immediately turn it to the lowest heat, cover and cook for 35-40 minutes until tender and all the liquid is gone. Remove from the heat, cover and steam for just 5 minutes (set your timer). Fluff with a fork and leave the lid off.
2. When the rice is almost done cooking, prepare the beans by combining the "beans" ingredients and heat either over the stove or microwave.
3. Add the "sauce" ingredients to a small bowl and whisk well until smooth. It will thicken best using a whisk. Add as much water to desired taste/consistency. 
4. Assemble into serving bowls, layering with the rice, beans, avocado and tomatoes. Drizzle with lots of sweet chili mustard sauce and toss to coat everything. 

Read more our recipe : Strawberry Oatmeal Smoothie

For more details : https://bit.ly/2rMHHWy