COCO LIME RICE, BEAN & EGG BOWL

 

Bowls are the new black! This one is simple, savory, layered and deeeelicious:

  1. Rinse, then pour 1 1/2 cups of Jasmine Rice in rice cooker. Add 1 can coconut milk, 1 tbsp vegetable oil. Cook!

  2. Heat 1 can low-sodium black beans on stove.

  3. Quarter 8 cherry tomatoes.

  4. Rough chop 1 handful spinach.

  5. Slice 1/2 bunch green onions.

  6. Fry an egg.

  7. When rice is cooked, cut 1 lime in quarters. Squeeze each quarter on top of rice, mix well.

  8. Layer in a bowl: rice, black beans, cherry tomatoes, spinach.

  9. Lay fried egg atop everything.

  10. Garnish with green onions.

  11. Before digging in: break yoke for a perfect "dressing".

Serve with a side of yams:

  1. Poke 2 medium-sized yams all over with fork. Wet 2 paper towels, wring out and wrap each yam.

  2. Place in microwaveable bowl and microwave for 8 1/2 minutes.

  3. Remove when cooked, scrape yams out into bowl.

  4. Mash with a tablespoon of Smart Balance or butter.

FIN

 
FoodRichele KuhlmannAlki Beachrecipe, vegComment