This bowl is a hearty whole food bowl on its own, but to make it more fun throw it into a crunchy corn taco bowl or serve with a side of warm whole wheat tortillas.
Makes 4 to 6 servings - Prep time: 15 minutes - Cook time: 8 minutes
2 cups fresh corn off the cob, or thawed frozen corn
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
3 cups black beans cooked fresh, or 2 cans salt-free black beans, strained and rinsed well
3 cups short-grain brown rice, cooked
1/2 head romaine lettuce, shredded
1/2 cup dry-toasted pumpkin seeds
Hot sauce (optional)
Whole wheat or corn tortillas, warmed (optional)
Ingredients & Directions for Red Pepper Pico:
1/2 cup red pepper, finely diced
3/4 Roma tomato, seeded and finely minced
1/4 cup red onion, small diced
1/2 jalapeño, seeded and finely minced
1 tablespoon lime juice
1 clove of garlic, finely minced
3 tablespoons fresh cilantro, chopped
Sea salt to taste
- In a small mixing bowl, gently toss all ingredients well.
Ingredients & Directions for Avocado-Jalapeño Crème:
2 cloves of garlic
2 tablespoons lime juice
1 jalapeño, seeded
1/4 cup cilantro, chopped
1/4 cup almond or soy milk, unsweetened
Sea salt to taste
- In a food processor or blender, blend all ingredients until smooth.
Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. We recommend that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.