Description
A spicy whole food lunch bowl loaded with veggies, beans, and rice.
Ingredients
Scale
- 1-2 cups cooked rice
- chopped green onion
- halved grape tomatoes
- fresh avocado
Sriracha Potatoes
- 1 1/2 cups chopped Something Blue Little Potatoes
- 1 tbsp olive oil
- 1/2 tbsp sriracha
- 1 clove garlic, minced
- 1/4 tsp salt
- black pepper, to taste
Dressing
- 2 tbsp water
- 2 tbsp lemon juice
- 2 tbsp sriracha
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil
- black pepper, to taste
Marinated Kidney Beans
- 1 cup cooked red kidney beans
- 2 tbsp dressing
- 3 stalks green onion, chopped
Greens
- 1-2 handfuls baby kale and spinach (or coleslaw)
- 2+ tbsp dressing
Instructions
Assembly
- Cook 1-2 cups or more of rice.
- In a bowl, layer 1/2-1 cup cooked rice, half of the sriracha potatoes, half of the marinated kidney beans, 1/2 of the greens. Top with fresh avocado, halved grape tomatoes, and chopped green onion.
Sriracha Potatoes
- Preheat oven to 450F.
- Combine chopped potatoes, olive oil, sriracha, garlic, salt, and black pepper.
- Spread potatoes on a baking sheet lined with parchment and bake for 15-30 minutes (until potatoes are crispy on the outside and tender on the inside.)
Dressing
- In a blender, combine water, lemon juice, sriracha, sugar, and salt. Blend well.
- While blending on low, slowly add olive oil to the dressing.
- Season with black pepper.
Marinated Kidney Beans
- Marinate kidney beans and chopped green onion in 2 tbsp dressing (marinate for atleast 20 minutes - but the longer the better!)
Greens
- Massage greens with dressing and set aside.