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It is a sponsored submit written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

Past the apparent (grains), there are a number of guidelines I’ve for grain bowls. The primary: get a strong protein. I’m utilizing BUSH’S® Natural Kidney Beans for this bowl however any number of bean is strong. Past the protein, I make certain to load up on greens as a result of I just about make every part with about half greens.

Light grey background with a small bowl of crumbled cheese and a large bowl filled with brown rice, grilled vegetables, kidney beans, and avocado.

BUSH’S® Natural Kidney Beans

I notice kidney beans won’t be your first alternative for a recipe like this however hear me out. I really like kidney beans, primarily for his or her texture. BUSH’S® Beans Natural Kidney Beans have the right texture: not too comfortable. The beans are the right predominant star for a bowl like this specific grain bowl.

In case you’re not sure in regards to the kidney beans on this recipe, BUSH’S® has a line of flavored beans excellent for such a grain bowl. I extremely suggest testing their Southwestern Type Pinto Beans.

The Greens

The most effective factor about grain bowls: they’re ever forgiving on the greens. For this recipe I’m utilizing the ever-delicious summer season grilled greens however that’s simply the beginning. Sautéed greens, roasted squash, or pan-fried asparagus would all be scrumptious with these kidney beans.

Toppings. All of the toppings.

Lastly, we end robust. Prime these bowls along with your favourite salsa, sizzling sauce, guacamole, cheese, toasted pepitas, cilantro, and/or pickled greens. Go wild- it’s actually an effective way to convey every part collectively!

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Grilled Summer time Veg Bowl with Kidney Beans


Elements

Bowls

1 cup raw quick grain brown rice

1 bell pepper

½ medium pink onion

1 small zucchini

1 tablespoon olive oil

Salt and pepper

Beans

1 tablespoon olive oil

1 clove garlic, minced

1 15ozCan BUSH’S® Natural Kidney Beans, drained and rinsed

Salt, to style

¼ teaspoon crushed pink pepper flakes

Zest from half a lime

Toppings

Avocado, for serving

Cotija, for serving

Scorching Sauce, for serving


Directions

  • Mix the rice with 2 cups of water in a pot. Convey to a boil, scale back to a simmer, cowl, and cook dinner till the rice is tender and the water has been absorbed; about 45 minutes.
  • Whereas the rice is cooking, preheat the grill and prep the greens and beans. Lower the bell pepper into massive slices, peel and slice the onion into ¼” thick slices, and lower the zucchini into ¼” thick slices. Toss all of the greens with olive oil, salt, and pepper. Grill till the greens are tender and charring.
  • To make the beans, warmth a medium skillet over medium-low warmth. Add the olive oil, adopted by the garlic. Prepare dinner for a minute or so, simply till the garlic is beginning to brown. Add the beans to the skillet and cook dinner simply till sizzling. Take away from warmth and stir within the crushed pink pepper and lime zest. Toss to coat the beans, cowl, and let sit till the rice is finished.
  • To assemble, divide the rice into desired variety of bowls. Cube the grilled greens and add to the bowls together with the beans. Prime with desired toppings and serve.