Kid Bowl W/ Beans Recipe

Overview and prep

1. 1

   Cook the rice

   Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

2. 2

   Season and warm beans

   In a nonstick skillet over medium heat, add 1 teaspoon olive oil. Stir in drained black beans, 0.25 teaspoon garlic powder, and 0.25 teaspoon salt. Cook 3–5 minutes until heated through, stirring gently to preserve texture.

3. 3

   Sauté vegetables

   In the same skillet or a separate pan, sauté 0.5 cup diced bell pepper and 0.5 cup corn kernels for 4–5 minutes until tender-crisp. If desired, drizzle a tiny pinch of salt.

4. 4

   Prepare toppings

   Slice 0.5 avocado into thin wedges and have salsa and shredded cheese ready for topping.

5. 5

   Assemble kid bowls

   Divide the cooked rice into 4 bowls as a base. Top with seasoned beans, then the sautéed pepper and corn. Add avocado slices on each bowl, spoon over 1–2 tablespoons of salsa, and sprinkle 1–2 tablespoons of shredded cheese on top. Serve warm.