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vegan Buddha bowl with whole foods, brown rice, kidney beans, spinach, orange, olives, red onion, sun-dried tomatoes, lemon, parsley

Italian Buddha Bowl

Ingredients (2 servings)

  • 200 g spinach leaves (or kale)
  • 150 g brown rice
  • 50 g sun-dried tomatoes
  • 100 g pitted olives
  • 1 orange
  • 220 g kidney beans, cooked
  • ½ red onion
  • ½ bunch fresh basil
  • ½ lemon, organic
  • 1 garlic clove
  • 1 tsp dijon mustard
  • 2 tbsp extra virgin olive oil
  • 1 pinch salt&pepper

Instructions

  1. Cook rice according to package instructions.
  2. Cook kidney beans or let (kidney beans from glass jar) drain in a colander.
  3. Juice the lemon. Optionally, grate the zest and use it, too.
  4. Peel and mince the garlic.
  5. For the dressing, mix lemon juice (and grated zest) with minced garlic, dijon mustard and olive oil in a small bowl.
  6. Season with salt&pepper.
  7. Peel and segment the oranges.
  8. Dice the red onion, chop the sun-dried tomatoes and basil, and halve the olives.
  9. Place all ingredients into a large bowl together with the cooked rice and dressing and combine. Season to taste.
  10. Enjoy your meal!

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