Plant Based Mexican Inspired Dish

Makes 4 generous portions 

Rice and Beans

• 1/2 white onion, roughly chopped
• 8 cloves of garlic (adjust to preference)
• 1 tbsp cooking oil (coconut or high quality olive recommended)
• 1.5 cups dry brown rice
• 2 cans black beans
• 1 tbsp Cumin
• Salt, pepper, cayenne pepper to taste

1. Start cooking rice according to package directions
2. Sauté on medium heat onion until soft, add garlic for another minute
3. Add black beans and cooked rice, stir to combine and heat
4. Season
5. Remove from heat

Vegetable Mixture

• 1 English cucumber
• 1 large box of tomatoes
• 2 bell peppers (I used orange and yellow)
•  1 can sliced black olives
• Other 1/2 white onion
• 2 limes
• Fresh cilantro

1. Coarsely chop everything and stir to combine in large bowl
2. Cut and squeeze juice from two limes and about half the bunch of cilantro

To Serve

• Salad greens of choice
• More fresh cilantro
• More fresh lime
• Sliced avocado
• Alfalfa sprouts
• Trader Joe's Green Goddess dressing (avocado-based)

1. Lay 1/2 cup greens as base in bowl
2. Follow with 1/4 rice & beans mixture, as well as 1/4 of veggies
3. Serve with suggested toppings above
4. If you have leftovers: store rice and beans separate from veggies so you can easily heat them before serving