Arab-Style Vegavocado Rice Bowl

This vegan take on a classic Middle Eastern dish is packed with beans, broccoli, avocado and banana - all cooked in a simple sauce of olive oil, garlic and spices

Steps

1. Cook the rice according to package instructions. 2. Heat the olive oil in a medium skillet over medium heat. Add the cumin, coriander, paprika, garlic and a pinch of salt and black pepper. Cook, stirring, for 1-2 minutes, until the spices become fragrant. 3. Add the beans and broccoli to the skillet and cook, stirring, until the vegetables are tender, about 5 minutes. 4. Add the cooked rice to the skillet and stir to combine. Add the banana and avocado and cook for an additional 2-3 minutes. 5. Taste and adjust seasonings, as desired. Serve garnished with fresh cilantro.

Ingredients for 1 person: • ½ cup long-grain rice • 1 tablespoon olive oil • ½ teaspoon ground cumin • ½ teaspoon ground coriander • ½ teaspoon paprika • 2 cloves garlic, minced • ½ cup cooked black beans • ½ cup chopped broccoli • ¼ ripe banana • ½ avocado, peeled and diced • Salt and black pepper to taste • Fresh cilantro, for garnish