Kidney Bean & Brown Rice Bowl With Sweet Potatoes, Pomegranates, and Green Onions

Considering how elimination diets go, the first couple days have gone smoothly. I haven’t been dealing with horrible cravings yet, but today I’ve been fighting a pounding headache. I’ll be keeping tabs on it to see if it continues, which could mean my body is lacking a nutrient of some kind. But besides that, it’s been great! What I’ve been struggling with most is drinking enough water, no surprise there. I’m so effing bad at that.


This meal turned out to be such a wonderful surprise! I was dreading it because uh, it’s rice and beans. Before you click outta this post, hear me out! Rice and beans are humble beginnings, but the beautiful thing about them is that the possibilities are endless! I kept this vegetarian for myself, but put a sauteed chicken breast on top for Josh.


I hope you give this a chance, mainly because I believe we should be open to new experiences; they can be pleasantly surprising! But also, as I just said, this is infinitely customizable. Any protein would be great with this. The hubs loved the chicken, but beef, fish, pork, etc. would pair well. The same goes for vegetables! For fall produce options, roasted Brussels sprouts, broccoli, or kale would be delicious. Another option is tossing the mixture with greens and toppings and make it a salad. You could even pair sweet options with it as well, like sticking a sliced pear in there. I loved the blend of sweet and tart that the pomegranate arils brought!


Kidney Bean & Rice Bowl + Sweet Potatoes, Pomegranates, and Green Onions

Unsure about seeding a pomegranate? I have an easy to follow guide for you here!

  • 2 1/2 cups water

  • 1 cup brown rice

  • 1 can kidney beans, rinsed

  • 4 sweet potatoes, cubed

  • olive oil

  • salt and pepper

  • paprika

  • 1 pomegranate, seeded

  • 4 green onions, thinly sliced

Bring the water to a boil, then add the brown rice. Cover, lower to a simmer, and let cook on low for 45 minutes. Preheat the oven to 425. Place the sweet potatoes on a baking sheet and drizzle with olive oil, then sprinkle with salt, pepper, and paprika. Bake in the oven for 30 minutes. Seed the pomegranate while the two above items are cooking, and slice the green onions. When the rice is finished cooking, fluff with a fork and add in the kidney beans, mixing well. Spoon rice and bean mixture into a bowl and top with salt and pepper. Top with the sweet potatoes, pomegranate arils, and green onions. Enjoy!

NOTE: Cooking the rice for 45 minutes can be a drag, I get it. Doing this the day before you want to make this meal is a whole lot easier. Just do it while you’re working on something else, set a timer, and keep it in the fridge until you’re ready!