Brown Rice Bowls are right up there with Quinoa bowls on my Go-To Easy Lunch Dishes menu. They are a great way to get creative with what's in your kitchen sans a trip to the store. This combination should be featured on one of those "New Year's Detox" magazine spreads - Lots of heart-healthy whole grains and colorful, antioxidant-packed ingredients. And best of all, it's completely vegan and gluten-free.
Part of me wants to tell you this particular bowl was inspired by some overriding theme but honestly, I looked in my fridge and pantry and this is what was within. Lucky for me, the flavor combination was on point. You get a little nuttiness from the brown rice, sweetnes from the sweet potatoes, spiciness from the arugula, crunch with sunflower seeds and at the end, it's all tied together with a my tangy lemon tahini dressing.
One suggestion - if you have the time and inclination, please cook your own black beans. The firmer texture holds up here and I find my stomach tolerates them a lot better than the canned version. Enjoy!