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Vegan Brown Rice Veggie Ranch Bowl

PREP
15mins
COOK
0mins
SERVES
4 people
TOTAL
15mins
We use all vegan ingredients to make this delicious vegan recipe.
INGREDIENTS
- PICKLED RED ONIONS:
- 1/2 cup (125 mL) apple cider vinegar
- 2 Tbsp. (30 mL) maple syrup
- 1/2 tsp. (2 mL) salt
- 1 red onion, thinly sliced
- RANCH BOWL:
- 4 cups (1 L) cooked brown rice
- 1 can (540 mL) no-salt added red kidney beans, rinsed and drained
- 1 mango, peeled and diced
- 1 cucumber, diced (about 1 cup / 250 mL)
- 3 radishes, thinly sliced
- 1/4 cup (60 mL) loosely packed fresh basil leaves, cut into thin strips
- 1/2 cup (125 mL) Hellmann’s® Vegan Ranch Salad Dressing
METHOD
-
For Pickled Red Onions, put vinegar, maple syrup and salt in a microwave-safe bowl and microwave at HIGH 1 minute or until mixture just comes to a boil. Stir in onion and press down to evenly submerge. Cover and marinate at least 30 minutes, stirring occasionally.
-
For Ranch Bowl, put brown rice, kidney beans, mango, cucumber, radishes, basil and ½ cup (125 mL) of the pickled red onions in large bowl. Stir in Hellmann's® Vegan Ranch Salad Dressing until well blended.