This delicious black rice and cannellini bean buddha bowl works as a delicious lunch at work or home. It’s a wonderful savory lunch with just a hit of sweetness. It’s just as delicious served cold as it is hot. Take your pick.
I have partnered with Dannon® Light & Fit®. However, my opinions are entirely my own and I have not been paid to publish positive comments.
In the second installment of my series (here’s my first on meal prep) with Light & Fit®, I’m sharing a fun recipe that uses Light & Fit® yogurt in a unique way. As a participant in the #DoWhatFitsYou campaign, I was sent a box of goodies. Thanks Light & Fit® for the difficult challenge! I felt like they allowed me to bring my very own cooking show challenge directly into my kitchen. This challenge was tough, but goes to show that Light & Fit® actually pairs well with lots of unexpected foods. Plus I was able to create something fun and easy without resorting to their plain yogurt. Whoda thought?
It just goes to show that healthy choices don’t have to be boring. With a balanced variety of delicious choices, Dannon Light & Fit® has better for you options that that also fit your active lifestyle. The 2015 Dietary Guidelines for Americans recommend increasing intake of nutrient-dense foods, such as fat-free or low-fat dairy products, like yogurt. Yogurt is nutrient-dense and many yogurts are usually a good source of protein, calcium and vitamin D.
So this flavor, calcium, and protein boost in addition to the fiber, protein, and nutrients that come from the whole grains, beans, and vegetables in this buddha bowl just send it over the edge. Seriously.
Here are a couple other recipes using Dannon Light & Fit®:
Make sure to follow Dannon Light & Fit® on Instagram for more fun cooking inspiration.
So, what do you think, would you use (or have you) flavored yogurts in non breakfast recipes? I’d love to hear your thoughts!
Black Rice and Cannellini Bean Buddha Bowl
- 3/4 cup black rice
- 1.5 cups water
- 2 teaspoons chicken or vegetable bouillon
- 1 can cannellini beans
- 1/2 cup vanilla Greek non-fat yogurt
- 2 whole roasted red peppers jarred
- 2 cup zucchini
- Rinse black rice, cook according to instructions, but add 2 teaspoons bouillon to water.
- While rice is cooking, rinse cannellini beans, grate zucchini and slice roasted red peppers
- Once rice is cooked, add yogurt. Stir together
- Separate ingredients into 2 bowls. Enjoy right away or store in individual servings for lunches.