Ingredients (serves 2)
For the rice
4 cups water
2 cups long grain brown rice (370g)
1 cup tomato puree
1 tbsp chili powder
1 1/4 tsp sea salt
For the beans
2 15oz cans black beans, drained and rinsed well
2 tsp chili powder
1/2 tsp fine sea salt
For the Sweet Chili Sauce
1/2 cup yellow mustard
1/4 cup pure maple syrup (60ml)
2 tsp chili powder (use less for less heat)
1 medium avocado, chopped
1 cup tomatoes, optional
How to make it.
Prepare the rice first by combining all of the ‘rice’ ingredients into a small pan and bring to a boil. Once boiling, immediately turn it to the lowest heat, cover and let cook for 35 minutes. Once tender, stir the rice and let sit for about 5 minutes. Fluff with a fork. When the rice is almost done cooking, prepare the beans by combining the ‘bean’ ingredients and heat on a medium heat. Prepare the sauce by combining the ingredients into a small bowl and whisk well until smooth. It will thicken better using a whisk. Add as much water to achieve the desired consistency. This is a strong sauce so that it really stands out in the dish. The more water you add, the more diluted the flavor. Chop your avocado and tomatoes.
Combine either in a large serving bowl or individual bowls by layering rice, beans, avocado, tomatoes or any other choices. Drizzle lots of sweet chilli mustard sauce on top and toss everything together to coat the mixture well. Serve immediately. The sauce will thicken. Rice will get much thicker in the fridge overnight. You can ‘freshen’ it back up by adding some water and gently reheating it.
Thanks to www.thevegan8.com for this delicious recipe