Buddha Bowls
For a quick weeknight meal, this was easy to make and quite delicious. I would never have thought of combining miso and tomato paste, but I'm glad Ella did. To simplify preparations, we used store-bought guacamole instead of the avocado cream in the original recipe. (I like Wholly Guacamole Classic.)
Adapted from Deliciously Ella Every Day by Ella Woodward
Serves 4
1 cup short grain brown rice
12 oz fresh spinach
1 can black beans, rinsed and drained
2 Tblsp tomato paste
2 Tblsp white miso paste
dash of garlic powder
olive oil
salt and pepper
guacamole
Cook the brown rice in 2 cups of water in a rice cooker. This takes about 30 minutes, so use the time to get the rest of the ingredients ready.
Heat a frying pan over medium-low heat. Add the black beans, and half of the spinach. As the spinach wilts add tomato paste, miso, olive oil, garlic powder. Lower the heat. Stir and continue to add the rest of the spinach in handfuls.
Serve the spinach mixture over the cooked rice with a side of guacamole.