2 or 3 cups - brown rice
4 oz - broccolini (broccoli works)
2 oz - green beans
1 1/3 cups - canned mixed beans (or any bean- black or kidney works)
1 - fresh red chili
1 - lemon
2oz - baby spinach
12 - cherry tomatoes
2 1/2 oz - cashews
1/2 cup hummus (see below or use store bought) -
1 - handful of fresh cilantro leaves
sriracha or other hot sauce- to server
salt
For the dressing
1 - garlic clove
3/4 inch piece - ginger
1 tbsp - olive oil
1 tsp - toasted sesame oil
1 tbsp - soy sauce
- Cook Rice (see below)
- Meanwhile, trim the bottoms from the broccolini | Top and tail the green beans
- Next, make the dressing | Peel and finely chop the garlic | Peel the ginger by scraping off the skin with a spoon, chop, and put in a mug with the garlic | Pour in the olive oil, sesame oil, and soy sauce and stir
- Using a medium pot with a steamer basket, bring some water up to a boil | Add the green beans and broccolini and pour over half the dressing | Put the lid on and steam for up to 5 minutes, check the veg to see if it is cooked, if not cook longer | Once everything is cooked, turn off the heat and leave the lid off the pan
- Drain half the can of mixed beans (use the other half another time) | Rip the stem from the chili, cut it in half lengthwise, and remove the seeds if you prefer a milder flavor, then finely slice | Drain the rice if necessary | Cut the lemon in half
- To assemble, divide the spinach between the bowls, followed by the mixed beans, steamed veggies, rice , and cherry tomatoes | Pile the cashews on top of the salad and spoon on a large dollop of hummus | Squeeze on the juice of the lemon, catching any seeds in your other hand
- Drizzle the rest of the dressing over the top and sprinkle with the cilantro leaves and chili | Finish by squeezing a tablespoon of sriracha or hot sauce over everything
- I like the beans warm, so I typically will warm the beans up
- See the other image to see other bowl ingredients