Beach Tacos Veggie Bowl (Copycat)

INGREDIENTS

Lime Pickled Veggies 

• 1/2 cauliflower, broken into small florets 
• 1/4 white onion, thinly sliced 
• 1 bunch radishes, thinly sliced 
• 4 carrots, thinly sliced 
• ⅓ c lime juice (3 limes) 
• ¼ c distilled vinegar 
• 1 tsp salt 

Partially Refried Black Beans (InstantPot) 

• 1 lb. dried black beans, sorted and rinsed 
• 1/4 white onion 
• 2 Tbsp. vegetable oil 
• 1 1/2 tsp. kosher salt 
• 1 sprig cilantro 

Simple Mexican Rice 

• 1 cup basmati rice, rinsed and dried 
• 1 tablespoon oil 
• 1 cup salsa (optional: add tomato paste for more color) 
• 1/2 teaspoon cumin 
• 1/4 teaspoon chipotle chili powder 
• 1/4 teaspoon salt 
• 2 cups vegetable stock

To serve

• Mixed greens
• Avocado slices
• Pepitas

DIRECTIONS

1. For the Lime Pickled Veggies: Blanch all of the veggies except the radishes in a pot of boiling water for 1 minute. Then, add all of the ingredients to a jar. Fill the rest of the jar with water. Tastes best after a day!
2. For the Partially Refried Black Beans: Combine beans, onion, oil, salt, cilantro sprig, and 6 cups water in cooker insert. Lock on lid, with the steam-release valve set to the sealed position. Program for 25 minutes at high pressure. Let pressure release naturally. Unlock lid and set to "Sauté." Bring to a simmer and mash beans with a potato masher or immersion blender. Continue to cook, stirring occasionally, until liquid thickens. Season with more salt if necessary.
3. For the Simple Mexican Rice: In a nonstick pan, heat the oil over medium-high heat. Add the rice and stir until rice is toasted. Add the remainder of the ingredients. Bring to a boil, then reduce heat to a simmer and cook (covered) for 15-20 minutes. Remove from heat and let sit another 15 minutes to ensure all of the liquid is absorbed.
4. To serve: Combine the beans, rice, pickled veggies, mixed greens, avocado and pepitas in a bowl.