Rice, Black Bean and Avocado Bowl

Rice, Black Bean and Avocado Bowl with Sweet Chili Mustard Sauce

Servings 6 servings

Author Brandi Doming

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

    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.

    When the rice is almost done cooking, prepare the beans by combining the "beans" ingredients and heat either over the stove or microwave.

    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. 

    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.