HELLO SPRING! 

How’s everyone doing? I’m back in Canada and loving the amazing weather we have now in BC, so glad I escaped the winter, I definitely have my latin roots stuck with me and I rather be at a super hot, warm place than a cold and snowy one. I love both seasons, but if I get to choose, I’m a Sun person hands down!

The recipe today is to embrace the new weather, something fresh and light but still giving you some comfort and warmth from the brown rice. I love this kind of recipes because they are so versatile and honestly so easy to make. This a great idea for lunch or dinner, and perfect if you’re looking for easy meals that you can pack for work or school. 

Vegan Mexican Brown Rice Bowl

Serves 4 

1 cup brown rice, uncooked

2 cups water

1 cup corn kernels

1-2 large avocados, cubed

1/3 cup chopped cilantro

Juice from 2 limes

1 tomato, cubed or 1 cup cherry tomatoes (optional)

1/2 jalapeno, finely chopped

1/2 cup red onion, finely chopped

Sea salt and pepper to taste

Cook rice with water and sea salt to taste until soft and fluffy.  

Mix rice with the corn, avocado, tomatoes, lime, jalapeño, onion and season to taste. Serve as a side dish or main meal. 

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