Name: Brown Rice Lunch Bowl with 24 Carrot Dressing
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: ½ cup precooked brown rice (can use cold, or reheated if desired; see note); 1 cup organic spinach (chopped); ½ cup frozen organic corn kernels (warmed in a bowl with boiled water, and then drained); ½ cup black beans (rinsed and drained, see note); ½ cup orange cubed (or mandarin orange segments); 1 tbsp sesame seeds (or chopped cashews); 3 tbsp 24 Carrot Dressing

Summary

Have your 24 Carrot Gold Dressing on hand? Then it’s time to enjoy a hearty and nourishing lunch bowl! Lunch bowls can include any of your favorite plant foods. This one will give you a starting point to try with this dressing. Mix up the vegetables and toppings as you please!

Eco-Friendly Print

Print with all Pictures

Yields1 ServingPrep Time10 minsTotal Time10 mins

Ingredients

½ cup precooked brown rice (can use cold, or reheated if desired; see note)

1 cup organic spinach (chopped)

½ cup frozen organic corn kernels (warmed in a bowl with boiled water, and then drained)

½ cup black beans (rinsed and drained, see note)

½ cup orange cubed (or mandarin orange segments)

1 tbsp sesame seeds (or chopped cashews)

3 tbsp 24 Carrot Dressing

Directions

Place all salad ingredients to a bowl, arranging in sections or distributing ingredients as desired.

Drizzle on 24 Carrot Dressing.

Serve.

Chef's Notes

Rice
Feel free to substitute another cooked grain here, such as quinoa, buckwheat, or millet.

Beans Note
A ½-cup measure of black beans is about one-third of a standard can (14 or 15-oz). If you want to use another cooked bean, some options are chickpeas, kidney beans, white beans, or adzuki beans.

Recipe from Plant-Powered Dressings by Dreena Burton adapted for WHOLE Life Club (WLC)