Ingredients: Brown Rice, Kidney Beans, Roasted Brussel Sprouts with Elephant Garlic, Roma Tomato, Avocado.
Brown Rice: Start with 2 cups of brown rice and 4 1/4 of water. I like to add a tablespoon of organic, cold-pressed coconut oil to the mix. Now, just wait for the rice cooker to do its magic.
Brussel Sprouts (Roasted Brussel Sprouts with Elephant Garlic): While the rice is cooking, trim the Brussel sprouts as needed then quarter on the axis of the stalk. Added quartered Brussel sprouts to a mixing bowl. Then, take one elephant garlic clove and slice thinly. Add sliced garlic to Brussel sprouts and toss with 2-3 tablespoons of olive oil. Olive oil amount will vary with the quantity of Brussel sprouts. I tend to keep the coatings light. Spread the brussel sprout onto a cooking sheet. Line cooking sheet with wax paper or foil for easier cleanup. On my oven, I set the roast temperature to the lowest setting. Cook until the Brussel sprouts until they reach your desired level of roasting.
Kidney Beans: Use can kidney beans or make your own from scratch. If you use canned kidney beans, rinse thoroughly.
Roma Tomatoes: Clean and Rinse, dice to desired size.
Avocado: Cut an avocado in half and scoop out with a spoon. Remove any brown spots from the avocado.
In a bowl, add a layer of brown rice and simply top with kidney beans, diced tomatoes, Brussel sprouts, and half an avocado serve. Separate the leftovers into Tupperware for healthy, inexpensive work lunches.