Living in California has raised me to be a full-blown Farmer’s Market girl. I love wandering aimlessly through a local market and seeing what looks good. Sometimes I’m overcome with ideas about what I want to cook. OTHERTIMES, I get home with a mish-mash of delicious fruits and vegetables and I have to clue what to do with all of them. This is the origin story of my veggie bowls. I began using 2-3 of the veggies to make rice bowls. So so good. Here is a version of one using brocolini and yellow bell peppers! I used brown rice here, but I often use black rice as well. For my meat lovers, add grilled chicken or salmon to the top of this bad boy. This recipe is so quick, so delicious and doesn’t require too many ingredients.
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Hummus & Veggie Bowl
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 2 Servings 1x
Ingredients
Scale
- ½ C brown rice
- 1 C chicken stock
- 1 yellow pepper
- 1 head of broccoli or brocollini
- ½ avocado (sliced)
- ½ C cooked black beans
- ¼ C hummus
- 1 tbsp. Olive oil or coconut oil
Instructions
- Cook the rice in the chicken stock (according to packaging)
- Sautee the yellow pepper and brocollini in the oil
- Cook the black beans until warm
- Place rice in a bowl with beans on the side
- Top with yellow pepper and brocolini, avocado
- Scoop the hummus onto the side
xx, Andrea
