green and red chili peppers

Lima Bean, Rice & Beet Bowl

Cook Time 40 mins


  • 139 grams Brown Rice dry
  • 1 Beet
  • 178 grams Napa Cabbage finely chopped
  • 46 grams Broccoli finely chopped
  • 362 grams Lima Beans cooked
  • 1 Garlic cloves, minced
  • 30 milliliters Lemon Juice
  • Sea Salt & Black Pepper to taste


  • Cook the rice according to the package directions.
  • While the rice cooks, bring a pot of water to a boil. Place the beet in a steamer over the boiling water and steam for 30 minutes, or until fork-tender. When cool enough to handle, rub the skins off and cut into cubes.
  • Divide the brown rice, cabbage, broccoli, beets, lima beans, and garlic into bowls. Squeeze lemon juice over top and season with salt and black pepper to taste. Enjoy!


Refrigerate in an airtight container for up to four days.
More Flavor
Add sauerkraut, kimchi, pickled veggies, any herbs or spices. Use your favorite dressing instead of lemon juice.
Additional Toppings
Hemp seeds, green onion.
No Lima Beans
Use cannellini or white kidney beans instead.