This bowl came together on a whim for lunch today! I noticed some fresh tomatoes (which always makes me think salsa), leftover rice, and a jar of dressing I had made a couple of days ago sitting in the fridge. To make it a complete meal, I added some beans to pair with the rice—did you know beans and rice together make a complete protein? It’s such a simple and nutritious combo. And voilà —lunch was born and quickly devoured! Dallin gave this one a big thumbs-up, and the baby basically drank this one with the salsa juices marinating the rice. It’s safe to say this recipe is a winner!
Just want to try our homemade salsa? Here’s the link!
You can try the Garlic Cashew Pumpkin Seed Dressing on other things as well! Here is the link to the recipe for just that!
Salsa Pinto Power Bowl with Garlic Cashew Pumpkin Seed Dressing
Ingredients
Homemade Salsa
- 4-5 medium-sized tomatoes
- 1/3 cup chopped white onion
- 1/2 cup cilantro
- Juice from 1/2 lime ~1 tbsp lime juice
- 1/2 tsp sea salt
Seasoned Pinto Beans
- 15 oz can pinto beans
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried basil
- Salt to taste
Instant Pot Brown Rice
- 3 cups short-grain brown rice
- 3 1/2 cups filtered water
Garlic-Cashew Pumpkin Seed Dressing
- 1 cup cashews
- 1/4 cup pumpkin seeds
- 1 cup water
- Juice from 1 lemon ~2 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt to taste
Instructions
Prepare the Salsa
- Dice the tomatoes and combine with chopped white onion and cilantro in a medium bowl.
- Add lime juice and sea salt, mixing well. Set aside to allow flavors to meld.
Season the Pinto Beans
- In a small saucepan, warm the pinto beans over medium heat.
- Stir in garlic powder, onion powder, dried basil, and salt to taste. Cook until heated through, then set aside.
Cook the Brown Rice
- Rinse the rice thoroughly under cool water.
- Add rice and filtered water to an Instant Pot. Cook on the rice setting (about 22 minutes pressure cook), then allow for a natural release. Fluff with a fork and let cool slightly.
Make the Dressing
- Blend cashews, pumpkin seeds, water, lemon juice, garlic powder, onion powder, and salt in a high-speed blender until smooth and creamy. Adjust water for desired consistency if needed. You may need to stir in a little more water as the days progress.
Assemble the Bowl
- Layer a base of cooked brown rice in a serving bowl.
- Add a scoop of seasoned pinto beans and a generous portion of homemade salsa.
- Drizzle with garlic-cashew pumpkin seed dressing and enjoy!
