The Scoop Bowl: Guac Rice & Three-Bean Bowl
Some nights call for a recipe.
Others call for something that just works—no matter what’s in the fridge, who’s eating, or how much energy you have.
This Guac Rice & Three-Bean Bowl (aka The Scoop Bowl) is one of those meals. It’s cozy, flexible, kid-approved, and comes together quickly using pantry staples. Scoop it with corn chips, eat it as a bowl, or roll it up into a burrito—it’s dinner that adapts to real life.
Inspired by the 30-plants-a-week challenge and the flexible, feel-good approach to plant variety popularized by Life Alive, this bowl makes eating more plants feel easy—not overwhelming.
Why You’ll Love This Bowl
🌱 9 plants in one meal (yes, spices count!)
⏱️ Ready in about 15 minutes
👨👩👧 Kid-friendly (chips + guac always win)
🌯 Bowl, scoop, or burrito
🥑 Plant-based, but easily customizable for meat eaters
Ingredients (Serves 3–4)
For the Bowl
3 cups cooked rice pilaf
1½ cups three-bean trio (kidney, pinto & black beans), drained and rinsed
2 cups greens (spinach or baby greens)
1 cup diced tomatoes
1 tablespoon olive oil
Dollop of guacamole (my recipe here or you can use store-bought)
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon garlic powder
Salt & pepper, to taste
For Serving
Corn chips (for scooping)
Optional: tortillas (for burritos), salsa, vegan sour cream, hot sauce
Optional add-ins for meat eaters: grilled chicken, steak, or shrimp
How to Make It
1. Warm the Base
Heat olive oil in a large skillet over medium heat. Add the rice pilaf and beans and cook, stirring, until warmed through—about 3–4 minutes.
2. Add the Greens & Spices
Stir in the greens, cumin, paprika, chili powder, and garlic powder. The greens will wilt right into the rice in 1–2 minutes. Season with salt and pepper.
3. Add Tomatoes
Fold in the diced tomatoes and warm just until everything is combined.
4. Make the Guac
Mash the avocados with lime juice and salt. Keep it chunky or smooth—totally up to you.
5. Assemble
Spoon the rice and bean mixture into bowls and top generously with guacamole.
How to Eat It
Scoop it: Serve with corn chips for an easy, interactive dinner
Bowl it: Enjoy as-is with extra guac and toppings
Roll it: Spoon into tortillas and roll up for a quick burrito 🌯
The 9 Plants in This Bowl 🌱
Rice
Black beans
Pinto beans
Kidney beans
Greens (spinach)
Tomatoes
Avocado
Corn
Cumin / Paprika / chili powder / garlic powder (spices count!)
Tips & Variations
No time to make guac? Store-bought works perfectly—especially when avocados are questionable 🥑
Add corn, fresh herbs, or pickled jalapeños if you have them
Leftovers keep well for 3–4 days (add guac fresh)
A Flexible Weeknight Favorite
This is the kind of dinner that meets everyone where they are—plant-based at its core, easy to customize, and simple enough for busy nights. It’s proof that adding more plants to your week doesn’t have to be complicated.
If you make The Scoop Bowl, tag @KellysGreenKitchen_! I love to see your creations.
