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Put tomatoes on a baking sheet. Add avocado oil, coconut sugar and sea salt. Stir to combine well. Spread tomatoes in one layer across baking sheet. Roast for 45 minutes.
While tomatoes are roasting, cook brown rice. Put brown rice and water in a small pot. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes. Turn off heat and allow to stand undisturbed for another 10 minutes.
Toast pumpkin seeds in oven with tomatoes. Spread across a baking sheet in one layer. Bake for 7-8 minutes, shaking pan halfway through.
In a large skillet, heat 1 Tbsp extra virgin olive oil over medium heat. Add onion and sauté until translucent, approximately 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cooked black beans and sea salt, to taste. Cook until beans are warmed through. Turn off heat and add cilantro, lemon zest, lemon juice, toasted pumpkin seeds. Taste and add sea salt, if needed.
To assemble, put a scoop of brown rice, black bean salad, pickled jicama and red cabbage in each bowl. Top with a generous dollop of guacamole!