Quick Vegan Kidney Bean Grain Bowl
A wholesome and satisfying grain bowl packed with kidney beans, brown rice, and fresh vegetables, perfect for a quick, high-protein, low-calorie meal.
10 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
31g protein
57g carbs
12g fat
Ingredients
For 4 servings
- 2 cups canned kidney beans
- 1 cup brown rice
- 1 red bell pepper
- 1 cucumber
- 1 cup cherry tomatoes
- 1 avocado
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- salt — to taste
- black pepper — to taste
- 2 tablespoons fresh parsley
Instructions
- 1
Cook the brown rice according to package instructions and set aside.
- 2
Drain and rinse the canned kidney beans under cold water.
- 3
Chop the red bell pepper, cucumber, and avocado into bite-sized pieces.
- 4
Halve the cherry tomatoes.
- 5
In a large bowl, combine the kidney beans, cooked brown rice, red bell pepper, cucumber, and cherry tomatoes.
- 6
In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper.
- 7
Pour the dressing over the bean and rice mixture and toss gently to combine.
- 8
Divide the mixture into four bowls.
- 9
Top each bowl with sliced avocado and sprinkle with fresh parsley before serving.
Cook it this week.
NeatEat plans Quick Vegan Kidney Bean Grain Bowl — and the rest of your week — around your budget, groceries included.