For the coming week, prepare this quick, simple, and delectable lunch to take to work. There are two Buddha bowls per recipe. Add 2 teaspoons of your preferred hot sauce to the top of each.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon coconut oil
- 1 cup frozen bell peppers
- 1 cup frozen corn
- salt and ground black pepper to taste
- 2 cups refried beans
- 2 cups cooked brown rice
- ¼ cup guacamole
Instructions
- Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
- Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.
- Seasoned black beans work just as well as refried beans, if you prefer.
Nutrition Facts
| Calories | 604 kcal |
| Carbohydrate | 109 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 22 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 844 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |