This zucchini avocado rice bowl combines fresh, tender zucchini, creamy avocado, and crunchy almonds with hearty brown rice and kidney beans for a knockout combination. 

Zucchini Avocado Rice Bowl

It’s zucchini season! 

Zucchini plant

I grew a zucchini plant in the garden this year and I’ve never been more excited for this summer squash! 

Baby zucchini

I mean, just look at that adorable baby zucchini with its crown of golden flower! 

But not all zucchini turn out edible… some fell prey to what appears to be blossom end rot. I pinched those off the plant. 

Zucchini blossom end rot

I ended up harvesting about 7 zucchinis from one plant. And when life gives me zucchini, I make zucchini avocado rice bowl!  

Fresh young zucchini are tender, sweet, and delicious raw or lightly cooked. One medium raw zucchini is a source of folate, vitamin C, fibre, and potassium, and contains 33 calories (Canadian Nutrient Files). I enjoy eating it because of its mild flavour and ease of preparation. If you’re seeking variety, zucchini can be eaten raw or cooked in soups, pastas, stir-frys, muffins, or quick breads.

This recipe is simple, as most of my own food tend to be. Because let’s be real, ain’t no body got time to cook 24/7 😉 

Zucchini Avocado Rice Bowl 2

Eat this Mindfully 

Prepare: Take a few deep breaths and scan your body. Do you notice yourself holding tension in your jaws, shoulders, stomach, or anywhere else? If so, relax those areas as much as you can. How hungry do you feel? How full do you feel?

Look: What do you notice about the colours? What shapes do you see? Does it look smooth or rough? Crunchy or soft?

Smell: Breath in the aromas of the dish. What stands out to you? Can you smell the olive oil? Or zucchini? What thoughts come to your mind as you smell this dish?

Taste: What tastes do you notice at first? What other tastes unfold as you continue to chew? What’s the texture like?

Check in: What changes do you notice in your hunger and fullness? How do you know when you’re ready to stop eating?

Zucchini Avocado Rice Bowl
Serves 2
A light summer lunch or part of a larger meal.
Write a review
Print
Ingredients
  1. 1 medium zucchini, diced
  2. 2 avocados, diced
  3. 1 cup cooked and cooled brown rice
  4. 1/2 cup cooked kidney beans
  5. 1/4 cup extra virgin olive oil
  6. 2 tbsp lemon juice
  7. 1/4 tsp red chili flakes
  8. salt and ground black pepper to taste
  9. 1/4 cup almonds
Instructions
  1. Mix all ingredients together.
  2. Serve.
Notes
  1. So easy and nutritious!
Mindful Nutrition http://www.mindfulnutrition.co/

Zucchini Avocado Rice Bowl
Tagged on: