Mother Earth Harvest Bowl Recipe

Cook rice (if not pre-cooked)

If you don't have cooked brown rice ready, rinse 1 cup dry brown rice, combine with 2 1/2 cups water in a pot, bring to a boil, reduce to a simmer, cover and cook 35–40 minutes until tender. Fluff with a fork and cool slightly. Use 2 cups cooked rice for four servings.

Rinse and drain the canned black beans in a colander. Transfer to a bowl and season with 1/4 tsp salt and a pinch of black pepper. Optionally warm them in a small saucepan over low heat for 3–4 minutes or keep them at room temperature.

Prepare the cucumber: slice the cucumber in half lengthwise, scoop out seeds if desired, then thinly slice into half-moons (about 2 cups sliced).

Halve the cherry tomatoes: cut each cherry tomato in half to yield about 1.5 cups.

Finely dice the red onion into small pieces (use about 1/4 of a medium onion). If you prefer milder onion, rinse the diced pieces under cold water and drain.

Chop the cilantro (if using) roughly and set aside for garnish.

Shred the cheddar if not pre-shredded and set aside.

Slice the avocado in half, remove the pit, peel or scoop out the flesh, and slice or dice. Squeeze half a lime over the avocado pieces to prevent browning and add brightness.

Make the dressing: whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp ground cumin, 1 minced garlic clove, 1/2 tsp honey or maple syrup, 3/4 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust acidity or salt as needed. If the dressing is too sharp, add another 1/2 tsp honey; if too flat, add 1/2 tsp more vinegar or the juice of the remaining lime.

Divide the cooked brown rice evenly among four bowls (about 1/2 cup cooked rice per serving).

Place about 3/8 cup seasoned black beans on each bowl (divide the 1.5 cups among four bowls).

Arrange sliced cucumber, halved cherry tomatoes, and diced red onion in separate sections over the rice so the bowl looks colorful and organized.

Top each bowl with shredded cheddar (about 1/4 cup per bowl) and avocado slices.

Drizzle the prepared dressing evenly over each bowl (about 1/2–3/4 tbsp per bowl) and finish with chopped cilantro if using.

Serve immediately. Provide extra lime wedges on the side for squeezing and extra salt/pepper to taste.