Name: Black Bean Rice Bowl with Spicy Cabbage Slaw, Yogurt Crema & Avocado
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ cups basmati rice; 3 (398 ml) cans black beans; 1 small bunch cilantro; 3 cloves garlic; 1 small bunch green onions (scallions); 3 jalapeño peppers; 3 limes; 1 cup plain Greek yogurt; 1 ½ small heads red cabbage; cumin, ground; hot sauce; neutral vegetable oil; salt

Black Bean Rice Bowl with Spicy Cabbage Slaw, Yogurt Crema & AvocadoBlack Bean Rice Bowl with Spicy Cabbage Slaw, Yogurt Crema & Avocado — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 avocados

1 ½ cups basmati rice

3 (398 ml) cans black beans

1 small bunch cilantro

3 cloves garlic

1 small bunch green onions (scallions)

3 jalapeño peppers

3 limes

1 cup plain Greek yogurt

1 ½ small heads red cabbage

cumin, ground

hot sauce

neutral vegetable oil

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water, cumin, and salt; bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, juice half of the limes into a small bowl. Add yogurt and salt, then whisk to combine. Add water, a few teaspoons at a time, if needed, to reach a drizzling consistency. Set crema aside. (Reserve remaining limes for the next step.)

Juice reserved limes into a large bowl. Add oil and salt, then whisk to combine the dressing.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing, and using your hands, massage cabbage with dressing until wilted, 1-2 minutes.

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Slice crosswise into thin half-moons. Add to the bowl and toss to combine the slaw; set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Drain and rinse beans; set aside to drain further.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel and mince garlic.

Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add beans, hot sauce, and salt to the skillet; cook, stirring occasionally, until warmed through, 2-3 minutes. Remove from heat.

Meanwhile, trim and cut green onions crosswise into thin pieces. Place half in another small bowl. (Reserve remaining greens onions for serving.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the green onions.

When the rice is done, add the green onions and cilantro, then stir to combine the rice.

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

To serve, divide rice, beans, slaw, and avocado between bowls. Drizzle with crema and top with reserved green onions. Enjoy!

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