It took less than 10 minutes for me to make this delicious and nourishing meal, not including the rice. Sometimes I will meal prep soaked organic white rice, sprouted grains, organic potatoes, or organic beans to make cooking a little more convenient.
This was one of those meals where I didn’t have much in the fridge, so I threw together what I had and crossed my fingers. I will admit, sometimes this plan works better than others. Luckily for me this one turned out amazing and I ended up making the same thing the next day.
I used organic pinto beans paired with rice to make a complete protein (I also love beans and rice), a hearty handful of spinach, and sautéed onions.
Serves 2
Prep Time 10 minutes / Cook Time 10 Minutes
Vegan, Gluten Free, Dairy Free, Nut Free, 30 Minute
Ingredients
2 cups organic white rice, soaked and cooked
2 tablespoons coconut oil
1 tablespoon organic olive oil or avocado oil
1/2 organic yellow onion, peeled and chopped
8 ounces mushrooms of choice, sliced
1 can organic pinto beans, drained
2 teaspoons coconut aminos
1 tablespoon balsamic vingegar
1/2 teaspoon nutritional yeast
1 hearty handful of organic spinach
black pepper to taste
Instructions
Prepare the rice per cooking instructions. Add coconut oil to the rice while its cooking.
In a medium skillet, heat up the olive oil. Add in the chopped onions and cook on medium for 3 minutes.
Add in the mushrooms and continue to cook for 2 minutes.
Pour the beans into the skillet and continue to cook for 1 minute.
Add in the coconut amigos and the balsamic vinegar, stirring frequently. Make sure the sauce is saturated into the mushrooms, beans, and onions.
Add in the nutritional yeast and continue stirring.
Take a hearty handful of spinach and put in in the skillet, cover, and turn off the heat. Leave it like this for 1-2 minutes or until the spinach has wilted.
Serve the beans, rice, spinach, and mushrooms over the coconut rice.
Season with more coconut aminos if you like.
Serve immediately and enjoy!
