Recipe of the Week: Bean and Rice Breakfast Bowls with Spicy Avocado Sauce

When you think about quick and easy breakfasts, you think of the same old things: oatmeal. Cereal. Scrambled eggs, maybe. We decided to scour the internet for new breakfast ideas and when we found this recipe in the archives of The Whole Life Nutrition Kitchen, we were embarrassed we hadn't thought of it ourselves. Rice and beans for breakfast? So simple! So nutritious! Who knew?  

Ingredients:
cooked beans (cook them yourself or buy them canned)
cooked brown rice
chopped fresh arugula, Napa cabbage, or romaine lettuce
chopped green onions
2 medium, ripe avocados
1 to 2 jalapeno peppers, seeded large
handful of fresh cilantro
juice of 1 small lime
1/4 cup water (or more for a thinner sauce)
1/4 to 1/2 teaspoon sea salt  

How to Make It: 

1. Combine the beans, rice, arugula, and onions in a bowl.
2. To make the sauce, place the remaining ingredients in a blender and blend until smooth and creamy. Add more water for a thinner sauce. Taste and add more salt if necessary. Serve and enjoy!
 
Notes:

Store extra sauce in a small glass container with a squeeze of lime over the top to prevent browning.

For instructions on how to cook beans from scratch, click here.


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