Warm grain bowl with avocado vinaigrette
A ready-dressed rice and black bean bowl dressed in creamy avocado vinaigrette needs only heat and a fresh topping to become dinner. The bowl comes fully seasoned with pico and cilantro, so you just warm it and finish with what the fridge holds.
About 160 calories a serving, 1 g protein, 10 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- 1 lime
- small bunch fresh cilantro or radish
From your shelf
- 1 bowl avocado vinaigrette grain bowl (Heinen's)
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Empty the grain bowl into a skillet or saucepan and warm over medium heat, stirring occasionally, until steaming through, about 7 minutes. While it heats, halve the lime and chop the fresh herbs or slice the radish.
- Taste the bowl and season with salt and pepper as needed. Add 1 tablespoon oil if the bowl seems dry.
- Divide between two plates and top each with herbs or radish and a lime half to squeeze over at table.
Note Swap in cooked chicken, a fried egg, or crumbled feta for protein if you have it. Leftovers keep for two days, warmed gently with a splash of water. Serve with warm tortillas or crispy chips to scoop.
On the label
BROWN RICE, PICO (ONION, GARLIC, CILANTRO, LIME JUICE, SALT), BLACK BEANS, AVOCADO VINAIGRETTE (FILTERED WATER, AVOCADO PUREE [HAAS AVOCADO, SEA SALT, CITRIC ACID, ONION, ASCORBIC ACID, GARLIC, SODIUM ALGINATE, XANTHAN GUM], SALSA VERDE [TOMATILLO, JALAPENO, WATER, CILANTRO, SALT, ONION, GARLIC, SUGAR], ORGANIC SUNFLOWER OIL, WHITE BALSAMIC VINEGAR, ORGANIC SUGAR, LIME JUICE CONCENTRATE, SEA SALT, EXTRA VIRGIN OLIVE OIL, GARLIC, GREEN TEA, CULTURED DEXTROSE, CITRUS FIBER, CITRIC ACID, XANTHAN GUM), CORN, QUESO FRESCO.
Heinen's, other deli, serving 319 g, package 11.25 oz/319 g. Ingredients as printed on the label.
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Cooks as avocado, salad dressing, frozen dinner. Half of it left? Use up the avocado.