Rainbow Black Bean Bowl

Ingrédients

Bowl

1/2 yellow onion, sliced

2 bell peppers, sliced (I used red and yellow)

2 tbsp olive oil

1 1/2 cups cooked brown rice

2 cups roughly chopped kale

1 avocado, sliced

2 scoops Greek yogurt/sour cream

1/4 cup pickled onions

Optional: pickled jalapeños for garnish

Lime, for garnish

Salt & pepper

Mango Salsa (Or store bought)

1/4 finely chopped red onion

3/4 cup chopped tomatoes (I used 1 1/2 roma tomatoes)

1/2 cup diced mango

Small handful of cilantro, roughly chopped

3/4 tsp chopped serrano peppers (can sub for jalapeño, use a little more!)

Juice of 1 lime

Pinch of salt

Beans

1 1/2 cups black beans

1 tsp cumin

1/2 tsp smoked paprika (or regular paprika)

1/4 tsp oregano

Instructions

1. Start by preparing the salsa. Mix ingredients together in a small bowl and set aside. If you need to prepare your rice, do it now.

2. Prepare the peppers and onions by heating 2 tbsp olive oil in a large pan on just a tad above medium heat. Add the peppers and yellow onion, season with salt and pepper, and sauté for 20-25 minutes until peppers and onions are really cooked down and soft.

3. Add kale to a small bowl, drizzle on some olive oil and sprinkle on a pinch of salt. Massage the kale with your hands to break down the fibers.

4. Toss the beans with spices and a pinch of salt.

5. Add everything to the bowl, starting with the brown rice and kale, followed by the beans, onion and pepper mixture, mango salsa, avocado, yogurt/sour cream, and pickled onions. Garnish with jalapeño and cilantro, and finish off with a squeeze of lime!