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BLACK BEAN JICAMA RICE BOWL

I love grain bowls for a family meal. It’s a great way to appeal to everyone and hush the inevitable complaints. Provide a bunch of options and let everyone put together their own bowl! For my kids, I usually group the foods and tell them they need to pick one or two from each category. You can group them by color, food group…or shape! It’s a great way to make dinner time fun. It also gives your kids the power of choice while expanding their palettes!

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Black Bean Jicama Bowl

The pickled jicama really makes this grain bowl stand out. It's super easy - just throw a bunch of ingredients into a mason jar. It's best to allow the jicama to pickle overnight, but I was short on time and allowed it to sit for only a couple hours. Still tasted pretty darn amazing! Extras will last a couple weeks in the fridge and would make salads or any other grain bowl extra special...

Ingredients

  • 1 cup brown rice
  • 1 ½ cups water

pickled jicama:

  • 1 jicama peeled and julienned
  • 3 Tbsp cilantro chopped
  • 2/3 cup raw apple cider vinegar
  • 1/3 cup water
  • 1 bay leaf
  • 2 tsp coconut sugar
  • 1 tsp kosher salt or coarse sea salt
  • ½ tsp peppercorns
  • ¼- ½ tsp red chili flakes

black bean salad:

  • 1 pint tomatoes halved
  • 1 Tbsp avocado oil
  • ½ tsp coconut sugar
  • ½ tsp sea salt
  • 1 Tbsp extra virgin olive oil
  • ½ onion diced
  • 2 small cloves garlic minced
  • cooked black beans or 2 15-oz BPA-free cans
  • ¼ cup cilantro chopped
  • zest of 1 lemon
  • ½ lemon juiced
  • ¼ cup pumpkin seeds toasted
  • ½ small red cabbage sliced thinly
  • Brad’s guacamole recipe below

Instructions

  1. Put tomatoes on a baking sheet. Add avocado oil, coconut sugar and sea salt. Stir to combine well. Spread tomatoes in one layer across baking sheet. Roast for 45 minutes.
  2. While tomatoes are roasting, cook brown rice. Put brown rice and water in a small pot. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes. Turn off heat and allow to stand undisturbed for another 10 minutes.
  3. Toast pumpkin seeds in oven with tomatoes. Spread across a baking sheet in one layer. Bake for 7-8 minutes, shaking pan halfway through.
  4. In a large skillet, heat 1 Tbsp extra virgin olive oil over medium heat. Add onion and sauté until translucent, approximately 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cooked black beans and sea salt, to taste. Cook until beans are warmed through. Turn off heat and add cilantro, lemon zest, lemon juice, toasted pumpkin seeds. Taste and add sea salt, if needed.
  5. To assemble, put a scoop of brown rice, black bean salad, pickled jicama and red cabbage in each bowl. Top with a generous dollop of guacamole!
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Brad's Guacamole

My husband calls this his "World Famous Guacamole". No supported data behind such a claim, but I would guess he's pretty darn close. This is his go-to pot luck dish and it's always a hit!

Ingredients

  • 2 avocados halved
  • 1/4 cup onions diced
  • 1 Tbsp garlic minced
  • fresh chopped jalapeno to taste
  • 1/4 cup cilantro chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1 lime juiced

Instructions

  1. In a mortar and pestle, put onions, garlic and jalapenos. Smash until juices are released. Put mixture in a bowl. Add cilantro, sea salt and cayenne pepper. Scoop out avocado. Mash and combine well. Season, to taste.

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