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Tex-Mex Bowl with Avocado and Chunky Salsa
Main Dish / Vegetarian / Plant-based / Vegan / Featured
(72 votes, average: 3.81 out of 5)
Loading...The Whole Foods Diet book describes the optimum diet for health and longevity, which includes the Essential Eight foods – many of which are included in this delicious, classic tex-mex bowl recipe. It meets all the “whole foodie” basics: fresh greens, whole grains, plant-based protein, extra colorful fresh veggies, and a simple, delicious sauce to bring it all together. Spice it up with extra seasoning or simplify it by using pre-chopped ingredients and frozen brown rice. You can make this recipe your own in a million different ways!
Ingredients
1/4 avocado
1/4 cup brown rice
1/2 cup frozen corn
1 medium red pepper
1/2 cup green cabbage
2 1/2 cups kale
1/4 cup + 1 1/4 tbsp low-sodium salsa
1/4 can no-salt canned black beans
2 tbsp Pumpkin seeds
Directions
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Cook the brown rice according to the directions here.
- Rinse all the produce. Rip the kale leaves off by hand into small, bite-sized chunks. Dice the stems. Steam the stems and the leaves for just a couple minutes, until lightly wilted.
- Heat the corn until room temperature. Dice the red pepper and mix it in with the corn. Season with salt and pepper to taste.
- Dice the green cabbage into small strips. Cut the avocado lengthwise around the pit. Twist to open. Cube the avocado.
- Drain and rinse the beans.
- Add the steamed kale to a serving bowl. Pile on the rice, beans, and veggies. Sprinkle pumpkin seeds and optional ingredients on top. Add salt and pepper to taste with a scoop of salsa. Enjoy!
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Reprinted from The Whole Foods Diet: The Lifesaving Plan for Health and Longevity with permission from Whole Foods Market Media
