Rice Bean Avocado Bowl & Sweet Chili Mustard Sauce

thevegan8.com

Yvonne

subheading: For the rice:

4 cups water (32 oz)

2 cups slow-cooking long grain brown rice (370 g)

1 cup (240 g) tomato puree/sauce (not tomato paste) ( mine has salt added)

1 tablespoon + 1 teaspoon regular chili powder (feel free to use more if you want it really spicy)

1 ¼ teaspoons fine sea salt

subheading: For the beans:

2 15 oz cans low-sodium black beans, drained and rinsed well

2 teaspoons regular chili powder

½ teaspoon fine sea salt (my beans were low-sodium, so adjust if necessary)

subheading: For the Sweet Chili Mustard Sauce (makes 1 cup):

½ cup regular yellow wet mustard (120 g)

¼ cup pure maple syrup (60 mL)

2 tablespoons regular chili powder (use 1 ½ T for less heat)

2 to 4 tablespoons water

subheading: Garnish:

1 medium avocado, chopped

1 cup tomatoes, optional

Directions at thevegan8.com

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