Ingredients:

  • 1 cup (190g) long-grain brown rice
  • 2 cups (480ml) vegetable broth
  • 1 tsp (3g) ground turmeric
  • 1/2 tsp (3g) salt
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) smoked paprika
  • 1 tbsp (15ml) lime juice
  • 1 large (150g) avocado, cubed
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) pomegranate seeds
  • 2 cups (60g) fresh baby spinach or kale
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) lime juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 3 tbsp (45ml) warm water

Instructions:

  1. Combine brown rice, vegetable broth, turmeric, and salt in a medium pot.
  2. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and grains are tender (approx. 30-40 mins).
  3. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. Heat olive oil in a skillet over medium heat.
  5. Add rinsed black beans, cumin, and smoked paprika; stir for 5-7 minutes until heated through and fragrant.
  6. Stir in 1 tbsp lime juice and remove from heat.
  7. In a small bowl, whisk together tahini, 2 tbsp lime juice, maple syrup, and minced garlic.
  8. Gradually whisk in warm water until the dressing reaches a pourable, velvety consistency.
  9. Divide spinach or kale among 4 bowls.
  10. Layer each bowl with a portion of golden rice and seasoned black beans.
  11. Top with cubed avocado, diced red bell pepper, diced red onion, and pomegranate seeds.
  12. Drizzle with the creamy lime dressing and serve.