A spicy whole food lunch bowl loaded with veggies, beans, and rice.

Prep
20 mins
Cook
15 mins
Serves
2
Ingredients
22

Equipment

  • Bowl
  • Parchment paper
  • Baking sheet
  • Blender

Ingredients

Base:

  • 1 to 2 cups cooked rice
  • 1 green onion, chopped
  • 1 grape tomatoes, halved
  • 1 fresh avocado

Sriracha Potatoes:

  • 1 1/2 cups Little Potatoes
  • 1 Tbsp olive oil
  • 1/2 Tbsp sriracha
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • (To taste) black pepper

Dressing:

  • 2 Tbsp water
  • 2 Tbsp lemon juice
  • 2 Tbsp sriracha
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • (To taste) black pepper

Marinated Kidney Beans:

  • 1 cup cooked red kidney beans
  • 2 Tbsp dressing
  • 3 stalks green onion, chopped

Greens:

  • 1 to 2 handfuls baby kale and spinach (or coleslaw)
  • 2 Tbsp dressing, or more to taste

Instructions

  • Make the Base:

    Cook 1 to 2 cups or more of rice.

  • Step 2

    In a bowl, layer 1/2 to 1 cup cooked rice, half of the sriracha potatoes, half of the marinated kidney beans, and 1/2 of the beans. Top with fresh avocado, halved grape tomatoes, and chopped green onion.

  • Make the Sriracha Potatoes:

    Preheat oven to 450 °F.

  • Step 4

    Combine chopped potatoes, olive oil, sriracha, garlic, salt, and black pepper.

  • Step 5

    Spread potatoes on a baking sheet lined with parchment and bake for 15 to 30 minutes (until potatoes are crispy on the outside and tender on the inside).

  • Make the Dressing:

    In a blender, combine water, lemon juice, sriracha, sugar, and salt. Blend well.

  • Step 7

    While blending on low, slowly add olive oil to the dressing.

  • Step 8

    Season with black pepper.

  • Make the Marinated Kidney Beans:

    Marinate kidney beans and chopped green onion in two tablespoons of dressing. Marinate for at least 20 minutes—the longer the better!

  • Make the Greens:

    Massage greens with dressing and set aside.