Brown rice-veggie bowls with ginger-lime dressing

6 Points, Weight Watchers

Prep Time: 0:20 Cook Time: - Total Time: 0:20 Difficulty: Easy Servings: 4 Source:

Ingredients

2 Tbsp fresh lime juice

2 Tbsp , leaves (plus extra for garnish) cilantro

4 tsp dark sesame oil

1 Tbsp water

2 tsp honey

2 tsp , grated, peeled ginger root

1/4 tsp table salt

1 1/2 cup(s) , at room temperature long grain cooked brown rice

15 oz , rinsed and drained canned black beans

1/2 medium , pitted, peeled, diced avocado

1 small , finely chopped uncooked red onion(s)

1 medium , cut into matchstick strips uncooked carrot(s)

1 item(s), medium , red variety, chopped uncooked bell pepper(s)

1 cup(s) , quartered grape tomatoes

1 cup(s) , peeled, pitted, and diced mango(es)

Directions

Puree lime juice, 2 tablespoons cilantro leaves, sesame oil, water, honey, ginger, and salt in blender or mini–food processor.

Combine rice, beans, avocado, onion, carrot, bell pepper, tomatoes, and mango in large bowl and toss to combine. Add lime juice mixture and toss to coat.

Divide evenly among 4 bowls and sprinkle with cilantro.

Nutrition

6 smart points