Brown Rice and Veggie Bowl with Ginger-Lime Dressing

Ingredients

• 2 Tbsp fresh lime juice
• 2 Tbsp cilantro, leaves (plus extra for garnish)
• 1 Tbsp water
• 4 tsp sesame oil
• 2 tsp honey
• 2 tsp ginger root, grated
• 1/4 tsp table salt
• 1 1/2cup(s) cooked brown rice, warm or at room temperature
• 15 oz canned black beans, rinsed and drained
• 1/2 medium avocado, diced
• 1 small uncooked red onion(s), finely chopped
• 1 medium uncooked carrot(s), shredded
• 1 item(s) uncooked bell pepper(s), any color, chopped
• 1 cup(s) grape tomatoes, quartered
• 1 cup(s) mango(es), diced

Instructions

1. Put lime juice, cilantro, water, oil, honey, ginger and salt in a blender jar or mini-food processor; process until smooth.
2. To serve, toss rice with beans, avocado, vegetables, mango and dressing; garnish with cilantro.

Notes

Serving size: about 1 1/2 cups.

Dressing can be made up to three days in advance and refrigerated. Add chopped, cooked shrimp if you like.