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This can be a sponsored submit written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

Past the plain (grains), there are a number of guidelines I’ve for grain bowls. The primary: get a stable protein. I’m utilizing BUSH’S® Natural Kidney Beans for this bowl however any number of bean is stable. Past the protein, I ensure that to load up on greens as a result of I just about make every little thing with about half greens.

Light grey background with a small bowl of crumbled cheese and a large bowl filled with brown rice, grilled vegetables, kidney beans, and avocado.

BUSH’S® Natural Kidney Beans

I notice kidney beans won’t be your first selection for a recipe like this however hear me out. I really like kidney beans, primarily for his or her texture. BUSH’S® Beans Natural Kidney Beans have the right texture: not too tender. The beans are the right fundamental star for a bowl like this explicit grain bowl.

If you happen to’re uncertain in regards to the kidney beans on this recipe, BUSH’S® has a line of flavored beans good for this kind of grain bowl. I extremely advocate testing their Southwestern Type Pinto Beans.

The Greens

The very best factor about grain bowls: they’re ever forgiving on the greens. For this recipe I’m utilizing the ever-delicious summer time grilled greens however that’s simply the beginning. Sautéed greens, roasted squash, or pan-fried asparagus would all be scrumptious with these kidney beans.

Toppings. All of the toppings.

Lastly, we end sturdy. Prime these bowls along with your favourite salsa, sizzling sauce, guacamole, cheese, toasted pepitas, cilantro, and/or pickled greens. Go wild- it’s actually an effective way to convey every little thing collectively!


Grilled Summer season Veg Bowl with Kidney Beans



1 cup raw brief grain brown rice

1 bell pepper

½ medium purple onion

1 small zucchini

1 tablespoon olive oil

Salt and pepper


1 tablespoon olive oil

1 clove garlic, minced

1 15ouncesCan BUSH’S® Natural Kidney Beans, drained and rinsed

Salt, to style

¼ teaspoon crushed purple pepper flakes

Zest from half a lime


Avocado, for serving

Cotija, for serving

Sizzling Sauce, for serving


  • Mix the rice with 2 cups of water in a pot. Convey to a boil, scale back to a simmer, cowl, and prepare dinner till the rice is tender and the water has been absorbed; about 45 minutes.
  • Whereas the rice is cooking, preheat the grill and prep the greens and beans. Reduce the bell pepper into giant slices, peel and slice the onion into ¼” thick slices, and minimize the zucchini into ¼” thick slices. Toss all of the greens with olive oil, salt, and pepper. Grill till the greens are tender and charring.
  • To make the beans, warmth a medium skillet over medium-low warmth. Add the olive oil, adopted by the garlic. Prepare dinner for a minute or so, simply till the garlic is beginning to brown. Add the beans to the skillet and prepare dinner simply till sizzling. Take away from warmth and stir within the crushed purple pepper and lime zest. Toss to coat the beans, cowl, and let sit till the rice is completed.
  • To assemble, divide the rice into desired variety of bowls. Cube the grilled greens and add to the bowls together with the beans. Prime with desired toppings and serve.