Plant Based Brown Rice Veggie Bowl
Turn your dinner into a plant-based delight with Hellmann’s Vegan Brown Rice Veggie Bowl Recipe. Made with fresh veggies, hearty brown rice, plant based and mayo.
Calories
525.98kcal (4 serving)
Total Fat
15.173g (4 serving)
Saturated Fat
2.629g (4 serving)
Trans Fat
0.117g (4 serving)
Cholesterol
0.447mg (4 serving)
Sodium
313.548mg (4 serving)
Total Carbs
84.482g (4 serving)
Dietary Fiber
8.881g (4 serving)
Sugars
16.708g (4 serving)
Protein
12.228g (4 serving)
- PICKLED RED ONIONS:
- 1/2 cup apple cider vinegar
- 2 Tbsp. maple syrup
- 1/2 tsp. salt
- 1 medium red onion, thinly sliced
- VEGGIE BOWL:
- 4 cups cooked brown rice
- 1 can (15 oz.) no-salt added red kidney beans , rinsed and drained
- 1 mango, peeled and diced
- 1 cucumber, diced (about 1 cup)
- 3 radishes, thinly sliced
- 1/2 cup loosely packed fresh basil leaves, cut into thin strips, divided
- 1/2 cup Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
- 1 tsp. grated lemon peel
- 2 Tbsp. fresh lemon juice
Directions
Print1. For Pickled Red Onions, put vinegar, maple syrup and salt in a microwave-safe bowl and microwave at HIGH 1 minute or until mixture just comes to a boil. Stir in onion and press down to evenly submerge. Cover and marinate at least 30 minutes, stirring occasionally.
2. For Veggie Bowl, put brown rice, kidney beans, mango, cucumber, radishes, ¼ cup of the basil and ½ cup of the pickled red onions in large bowl. In separate small bowl, whisk together the Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing, remaining ¼ cup basil, lemon juice and zest until well blended. Drizzle over rice and veggies. Serve.
