28 Readers

Brown Rice Lunch Bowl with 24 Carrot Dressing

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< 1 min read
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!

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

1

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

2

Drizzle on 24 Carrot Dressing.

3

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)

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

1

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

2

Drizzle on 24 Carrot Dressing.

3

Serve.

Brown Rice Lunch Bowl with 24 Carrot Dressing