Breakfast · Caribbean · 15 min
Caribbean Black Bean and Sprouted Rice Breakfast Bowl
- Calories
- 500
- Protein
- 19g
- Carbs
- 64g
- Fat
- 19g
Ingredients
- 22.8 g brown rice
- 0.5 cup water
- 77.4 g dry black beans
- 54.2 g tomato sauce with peppers and garlic
- 2 tbsp yellow onion
- 1 clove garlic
- 0.25 tsp salt
- 17.2 g extra-virgin olive oil
- 5.7 g fresh cilantro
Method
- 01Rinse the dry black beans thoroughly. Place in a heavy pot, cover with water by 2 inches, bring to a boil, then reduce heat to low and simmer covered until tender, about 45 to 50 minutes. Drain.
- 02Combine the wild rice brown rice blend with 120 ml of water in a small saucepan, bring to a boil, cover, and steam on low heat for 35 to 40 minutes until tender and water is absorbed.
- 03In a separate saucepan, sauté the diced onion and minced garlic in 1 tsp of the extra-virgin olive oil until translucent, then pour in the tomato sauce with peppers and garlic and salt. Bring to a low simmer.
- 04Fold the cooked black beans into the warm tomato sauce and simmer for 5 minutes so the flavors meld.
- 05To serve, place the cooked rice in a breakfast bowl, top with the braised black bean tomato mixture, drizzle generously with the remaining extra-virgin olive oil, and garnish with chopped fresh cilantro.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
