Grilled Summer Veg Bowl with Kidney Beans

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

Beyond the obvious (grains), there are a few rules I have for grain bowls. The first: get a solid protein. I’m using BUSH’S® Organic Kidney Beans for this bowl but any variety of bean is solid. Beyond the protein, I make sure to load up on vegetables because I pretty much make everything with about half vegetables.

Light grey background with a small bowl of crumbled cheese and a large bowl filled with brown rice, grilled vegetables, kidney beans, and avocado.

BUSH’S® Organic Kidney Beans

I realize kidney beans might not be your first choice for a recipe like this but hear me out. I love kidney beans, primarily for their texture. BUSH’S® Beans Organic Kidney Beans have the perfect texture: not too soft. The beans are the perfect main star for a bowl like this particular grain bowl.

If you’re unsure about the kidney beans in this recipe, BUSH’S® has a line of flavored beans perfect for this type of grain bowl. I highly recommend checking out their Southwestern Style Pinto Beans.

The Vegetables

The best thing about grain bowls: they are ever forgiving on the vegetables. For this recipe I’m using the ever-delicious summer grilled vegetables but that’s just the start. Sautéed greens, roasted squash, or pan-fried asparagus would all be delicious with these kidney beans.

Toppings. All the toppings.

Finally, we finish strong. Top these bowls with your favorite salsa, hot sauce, guacamole, cheese, toasted pepitas, cilantro, and/or pickled vegetables. Go wild- it’s really a great way to bring everything together!

[tasty-recipe id=”38395″]

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