Malibu Grain Bowl Recipe

Cook the rice

Rinse 1 cup brown rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water, 1/2 tsp kosher salt, and 1 tbsp olive oil. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5–10 minutes; fluff with a fork.

Season the black beans

While the rice cooks, heat 1 tsp olive oil in a small skillet over medium heat. Add drained and rinsed black beans and warm 2–3 minutes, stirring gently. Sprinkle in 1/2 tsp ground cumin and 1/4 tsp smoked paprika, stir to coat and cook another 1–2 minutes. Remove from heat, stir in 1 tbsp fresh lime juice, 1/4 tsp kosher salt and 1/8 tsp black pepper. Keep warm.

Make the dressing

In a small bowl whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey (or agave), 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/4 tsp kosher salt and 1/8 tsp black pepper until emulsified. Taste and adjust acidity or seasoning as needed.

Prepare produce

While rice and beans finish, dice 1/2 cup red bell pepper and 1/2 cup tomato. Dice the ripe avocado and toss gently with a squeeze of lime (from wedges) to prevent browning. Chop 2 tbsp cilantro and trim/pack 2 cups arugula. Keep components ready to assemble.

Toast the pepitas

In a dry skillet over medium heat, toast 3 tbsp pepitas, stirring frequently, for 2–3 minutes until fragrant and slightly browned. Remove to a small bowl and sprinkle with 1/8 tsp sea salt; set aside to cool.

Divide the cooked rice between 2 serving bowls (about 1/2 cup cooked rice per bowl if following the 1 cup dry = ~3 cups cooked; adjust as desired). Top each portion with equal amounts of warm seasoned black beans (about 1/2 cup each), a handful (1 cup total per bowl) of arugula, 1/4 cup diced bell pepper, 1/4 cup diced tomato, and half a diced avocado. Drizzle each bowl with about half of the dressing (or to taste). Sprinkle toasted pepitas over the top and finish with chopped cilantro. Serve with lime wedges on the side for extra brightness.

Taste and adjust: add a pinch more salt or a squeeze of lime if needed. Serve immediately so avocado stays fresh and pepitas remain crunchy.