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This complete meal in a bowl requires very little cooking and has a lot of textures and flavors. Use any beans, grains, or vegetables you like and this vegan rice bowl will come together wonderfully with our Cilantro-Cashew Dressing.

By Darshana Thacker Wendel,

Ingredients

  • 2 15-oz. cans red kidney beans, rinsed and drained
  • 2 cups frozen mixed vegetables, thawed
  • 2 cups fresh spinach leaves, shredded
  • 3 cups cooked brown rice, warmed
  • 1 cup finely chopped tomatoes
  • ½ cup finely chopped green onions
  • 1 cup Cilantro-Cashew Dressing
  • 2 tablespoon finely snipped fresh cilantro

Instructions

  1. In a medium saucepan combine beans and ½ cup water. Cook over medium heat just until heated through, stirring occasionally.
  2. Meanwhile, in a small saucepan cook frozen vegetables in a small amount of boiling water 5 minutes or just until tender; drain.
  3. Divide spinach among soup or salad bowls. Add beans, vegetables, and rice. Top with tomatoes and green onions, and drizzle with Cilantro-Cashew Dressing. Sprinkle fresh cilantro over the top. Serve warm.
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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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