Red & Black Bean Avocado Bowl

This dinner is quick and easy to make as well as meat free, gluten free and dairy free.   You can use Organic canned beans if you are short on time and looking for a quick meal.  Or if your plan the day before, soak your dry beans overnight and slow cook with rice during the day.  This meal can be served hot or cold, and enjoyed as a side or main course.

makes 2 servings

Ingredients:

1 cup black beans

1 cup red kidney beans

4 cups spinach- shredded – steamed if you like

1.5 cups cooked brown rice

1 cup onions, diced

1 cup red pepper, diced

1 cup celery, diced

1 cup portobello mushrooms, diced

1 cup avocado

2 tsp olive oil

2 tbsp lemon juice

1 tsp sea salt

1 tsp ground black pepper

2 tbsp fresh cilantro or basil

Method:

Cook rice as per directions on package, usually 2 parts water to 1 part grain.  Cook for 30-45 mins until most liquids are absorbed.

In a large pot add olive oil and warm on stove top for 2-3 minutes.  Add onions and cook for another 2 minutes, then add mushrooms, peppers and celery and continue to cook for a couple more minutes.  Rinse thoroughly 1 can of black beans and 1 can of kidney beans.  Add to beans to pot as well as lemon juice.  Cover with lid and reduce heat for 5 minutes.  Add rice to pot with remaining liquid and top with spinach.  Stir in all spices and let spinach steam for a couple minutes until bright green.

Remove from heat Chop avocado and add to mixture.  Serve in bowl.  Enjoy!