Vegan Brown Rice Veggie Bowl

Plant Based Brown Rice Veggie Bowl

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Turn your dinner into a plant-based delight with Hellmann's Vegan Brown Rice Veggie Bowl Recipe. Made with fresh veggies, hearty brown rice, plant based and mayo.
  • 4 People


  • 15 Mins

    Prep Time

  • 0 Mins

    Cooking Time

  • 15 Mins

    Ready In

  • 1/2 cup apple cider vinegar
  • 2 Tbsp. maple syrup
  • 1/2 tsp. salt
  • 1 medium red onion, thinly sliced
  • 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

  1. 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.

  2. 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.

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