Preparation

Step 1 out of 15

Make the Base:

Step 2 out of 15

Cook 1 to 2 cups or more of rice.

Step 3 out of 15

In a bowl, layer 1/2 to 1 cup cooked rice, half of the sriracha potatoes, half of the marinated kidney beans, and 1/2 of the beans. Top with fresh avocado, halved grape tomatoes, and chopped green onion.

Step 4 out of 15

Make the Sriracha Potatoes:

Step 5 out of 15

Preheat oven to 450°F.

Step 6 out of 15

Combine chopped potatoes, olive oil, sriracha, garlic, salt, and black pepper.

Step 7 out of 15

Spread potatoes on a baking sheet lined with parchment and bake for 15 to 30 minutes (until potatoes are crispy on the outside and tender on the inside).

Step 8 out of 15

Make the Dressing:

Step 9 out of 15

In a blender, combine water, lemon juice, sriracha, sugar, and salt. Blend well.

Step 10 out of 15

While blending on low, slowly add olive oil to the dressing.

Step 11 out of 15

Season with black pepper.

Step 12 out of 15

Make the Marinated Kidney Beans:

Step 13 out of 15

Marinate kidney beans and chopped green onion in two tablespoons of dressing. Marinate for at least 20 minutes—the longer the better!

Step 14 out of 15

Make the Greens:

Step 15 out of 15

Massage greens with dressing and set aside.