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Plant Based Brown Rice Veggie Bowl
NUTRITIONAL FACTS
Servings4
- Value
Amount Per Serving | Value |
---|---|
Energy (kcal) | 520.0 |
Protein (g) | 13.0 g |
Total Carbohydrates (g) | 82.0 g |
Sugar (g) | 17.0 g |
Calcium (mg) | 105.0 mg |
Fibre (g) | 15.0 g |
Sodium (mg) | 240.0 mg |
Fat (g) | 17.0 g |
Saturated Fat (g) | 1.5 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 0.0 mg |
Iron (mg) | 3.0 mg |
Potassium (mg) | 786.0 mg |
Vitamin B12 | |
Vitamin D (mcg) | 0.0 mcg |
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4 People
Servings
-
15 Mins
Prep Time
-
0 Mins
Cooking Time
-
15 Mins
Ready In
Ingredients
- PICKLED RED ONIONS:
- 1/2 cup apple cider vinegar
- 2 Tbsp. maple syrup
- 1/2 tsp. salt
- 1 medium red onion, thinly sliced
- VEGGIE BOWL:
- 4 cups cooked brown rice
- 1 can (15 oz.) no-salt added red kidney beans, rinsed and drained
- 1 mango, peeled and diced
- 1 cucumber, diced (about 1 cup)
- 3 radishes, thinly sliced
- 1/2 cup loosely packed fresh basil leaves, cut into thin strips, divided
- 1/2 cup Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing
- 1 tsp. grated lemon peel
- 2 Tbsp. fresh lemon juice
Made With
Or Try It With
Directions
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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.
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For Veggie Bowl, put brown rice, kidney beans, mango, cucumber, radishes, ¼ cup of the basil and ½ cup of the pickled red onions in large bowl. In separate small bowl, whisk together the Hellmann's® or Best Foods® Vegan Dressing and Spread, remaining ¼ cup basil, lemon juice and zest until well blended. Drizzle over rice and veggies. Serve.
Chef's Tip
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Chef's Tip: Experiment with different beans and fruit combinations! Also terrific with chickpeas, pinto beans or black beans and peaches or strawberries.
Chef's Tip: This rice salad can also be a great way to use up leftover rice!