Rice, Black Bean and Avocado Bowl with Sweet Chili Mustard Dressing

This is a very delicious and easy to assemble recipe.  I can take zero credit for it, but give all credit to Brandi from The Vegan 8.  We all all enjoyed this dish and some went back for more.  The sweet chili mustard dressing is delicious and can definitely be enjoyed on many other dishes.  I hope you like this one as much as we did. Ingredients (serves 4)
For the rice dish 

• 4 cups water 
• 2 cups Thai jasmine rice
• 2 tablespoons organic tomato paste
• 1 1/2 tablespoon chili powder (increase for more heat)
• 1 teaspoon sea salt
• 1 1/2 cups black beans (see below for soaking and cooking dried beans)
• chopped avocado
• chopped tomato

For the Sweet Chili Mustard Dressing (makes 1/2 cup)

• 1/4 cup regular yellow mustard (as in the condiment)
• 1-2 tablespoons pure maple syrup  (adjust according to desired sweetness)
• 1 1/2 tablespoons chili powder (increase for more heat)

Directions

1. Prepare the rice first by combining all of the "rice" ingredients into a small pot and bring to a boil. Turn to a low heat, stirring frequently and let cook for 5-7 minutes. 
2. Stir in the black beans to the rice.  Turn off the heat, place lid on pot and let sit for 25 minutes. Fluff with a fork.
3. Prepare the sauce by combining the "sauce" ingredients into a small dish. 
4. Assemble either in a large serving bowl or individual bowls by layering rice, beans, avocado, tomatoes or any other choices. Drizzle lots of sweet chili mustard sauce on top.
5. Serve immediately. 

 
Soaking and Cooking Beans 
Option 1-Pre-soak with Boiling

1. In a large pot add dry beans, rinse with water and remove any poor looking beans.  Add enough water to full over the beans plus another 1-2 inches.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add enough fresh water to cover the beans and simmer them for 30 minutes and then check to see if they are tender but still firm. If cooking kidney beans to let them boil for 10 minutes and then simmer (to reduce the Phytohaemagglutini) 
4. Once cooked either use right away or rinse with cold water and place in freezer safe containers.

Option 2-Quicker-Doubled Boiled 

1. In a large pot dry beans, rinse with water and remove any poor looking beans. 
2. Add enough fresh water to completely cover the beans plus another 1-2 inches.  Bring pot to a boil and turn off and let sit for 1 hour. If cooking kidney beans to let them boil for 10 minutes and then simmer (to reduce the Phytohaemagglutini)
3. Rinse beans again and add enough fresh water to completely cover the beans plus another 1-2 inches to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.  Check frequently to ensure they are tender but still firm.  You don't want to over cook your beans.
4. Once cooked either use right away or rinse with cold water and place in freezer safe containers.

_______________________________________________________________________________ *Beans that don't require soaking, just cook for approximately 30 minutes

• Black beans
• Black-Eyed Peas
• Lentils

• 1 cup tomatoes, optional