Black Bean Bowl with Heirloom Tomatoes and Avocado

makes 2 servings

1 cup of dry brown rice

15 oz can of black beans

1 handful of basil leaves, chopped

salt, pepper, and chili flakes

1 cup creme fresh

1 garlic clove

1/4 cup chopped chives

3 - 4 heirloom tomatoes, chopped

1 avocado, chopped


I used long grain brown rice for this recipe, because I prefer the nutty flavor and chewy texture, however white rice, couscous, and quinoa are all great options. Cook whichever grain you decide as per appropriate cooking method, and then let cool.

Rinse and drain the black beans. Place the rice, black beans, and basil into a bowl. Toss and season with salt, pepper, and chili flakes as per taste.

In a blender or food processor, add the créme fraîche, garlic clove, and chopped chives. Add a few tablespoons of water if you need to thin out the dressing. It should be a pourable consistency. Pulse until combined. Store in the fridge until ready to use.

Scoop a serving of rice and beans, chopped tomatoes, and chopped avocado onto a plate and then drizzle with the créme fraîche dressing. Season with salt and pepper.

Copyright The Flourishing Foodie