Organic Coconut Rice and Pintos with Coconut Bacon Recipe Featuring CocoBacon®

Coconut Rice and Pintos by Kate DavisOrganic Coconut Rice and Pintos with Coconut Bacon Recipe Featuring CocoBacon ®

by Kate Davis

 

Rice –
1 cup organic rice, 2 cups full fat organic coconut milk, 1/2 cup water (cooked as directed on package)

 

Beans –
1 can or approx. 2 cups cooked organic pinto beans
Approx. 1 cup water (or liquid from bean can)
1 small organic onion, diced
2 organic garlic cloves, diced
1 tbsp organic coconut oil
Pinch of organic coconut sugar (or sweetener of choice)
1 tsp cumin

 

Heat coconut oil in small skillet, add onions and garlic and cook until soft. Add remaining ingredients, and cook over medium heat until desired consistency.

 

Tomato Cashew Cream –
1 cup organic cashews
Coconut milk to top of cashews (in high speed blender)
Large squirt of Braggs liquid aminos
2 tbsps nutritional yeast
Dash of organic apple cider vinegar
1-2 tbsps organic tomato paste or approx. 1/4 cup fresh tomatoes
Add all ingredients to high speed blender and blend until smooth

 

To assemble –
Cover small bowl with spinach. Add coconut rice, then beans. Top with avocado and sprinkle CocoBacon® vegan, organic coconut bacon. Dress with sauce to taste.

 

Kate Davis is a vegan, gluten-free, health-conscious foodie mama who lives in Raleigh, NC. You can find more healthy recipes on her instagram @kmsdavis