This recipe is a simple weeknight meal full of vegetables and protein. It’s healthy, plant-based, and so incredibly delicious. 

 

Yield 2 servings

 

2 cups cooked brown rice

1 15 oz. can of black beans

6 Tbsp olive oil

6 small crimini mushrooms, thinly sliced 

2 small carrots, thinly sliced

2 bok choy, halved or quartered

2 Tbsp ginger, minced

3 Tbsp apple cider vinegar

Salt and pepper

2 Tbsp sunflower seeds, toasted

½ cup radicchio, thinly sliced

1 Tbsp chives, finely chopped

Tamari sauce or soy sauce

 

Cook the rice per the directions on the package. Fluff the rice and add the beans.

 

In a skillet, add 3 Tbsp olive oil. Sauté the mushrooms in a single layer without stirring. Once they brown on one side, flip the mushrooms over and brown on the second side. Place the mushrooms on a plate and set aside. 

 

In a steamer basket over a pot of 2 inches of boiling water, Add the carrots and bok choy and steam for 5 minutes. Remove from heat. 

 

In a small bowl, whisk together the ginger, 3 Tbsp olive oil, vinegar, and salt and pepper to taste. 

 

In two bowls or plates, divide up the brown rice mixture. Top with radicchio, chives, mushrooms, steamed vegetables, and season with salt and pepper. Pour the dressing over the top, sprinkle with the toasted sunflower seeds, and drizzle with Tamari.

 

Just Salt It, and enjoy!