This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This healthy vegan black bean rice bowl is a flavorful plant-based dinner with salsa-infused brown rice, zesty black beans, creamy avocado, and crisp vegetables. It's simple to customize, great for meal prep, and easy to top with salsa, pico de gallo, or a creamy dairy-free sauce.
The black beans and rice bowl uses simple ingredients yet still feels fresh, colorful, and satisfying. Enjoy it for a healthy lunch, an easy dinner, or a meal-prep bowl to mix and match throughout the week. For more vegan rice bowl ideas, try vegan Buddha bowls, tofu burrito bowl, vegan taco bowl, or black bean burrito bowl with chipotle dressing.
Jump to:
Recipe features
- Easy black bean and rice bowl made with simple ingredients
- Great for meal prep, lunches, or dinners
- Brown rice, black beans, and avocado make it hearty and satisfying
- Works well with different toppings and sauces
- Vegan, dairy-free, and easy to keep oil-free
Ingredient notes and substitutions
The black bean rice bowls use simple ingredients, but please see the full list and the exact measurements in the recipe card below.
Black beans - Black beans make the bowls hearty, filling, and packed with plant-based protein and fiber. Canned black beans keep the recipe quick and easy, but cooked-from-scratch black beans work too. If using canned beans, drain and rinse them first. Instead of black beans, try pinto beans, vegan black beans cooked with tomatoes, or vegan oil-free refried beans. For more plant-based recipes with black beans, try black bean curry or vegan fajita bowl.
Brown rice - Brown rice adds a hearty base and works well with the black beans. Leftover rice is great here and makes the bowls even quicker to put together. White rice can be used in the Mexican-inspired rice recipe or try cilantro lime rice.
Corn - Corn adds a little sweetness and extra texture. Frozen corn is an easy option, but fresh corn or canned corn also works. If using canned corn, drain it well before adding it to the bowls.
Avocado - Avocado adds a creamy texture that works well with the rice, beans, and salsa. If you don't have avocado, try vegan lime crema or vegan chipotle sauce.
Tomatoes - Fresh Roma tomatoes or cherry tomatoes both work well. You can also use pico de Gallo instead for even more flavor.
Lettuce - Shredded lettuce adds crunch and freshness. Romaine works well, but iceberg or mixed greens can also be used.
Bell pepper - Bell pepper adds color and subtle sweetness. Use red, orange, or yellow bell peppers. For a crisper texture, don't cook the peppers and add them raw.
Salsa - Salsa adds flavor and moisture to the bowls without much extra work. Use your favorite store-bought salsa or homemade salsa.
Tips
- Make the rice ahead of time for faster assembly.
- Warm the black beans and let any extra liquid cook off so the bowl doesn't get watery.
- If the beans start to stick, add a splash of water to keep them oil-free.
- Avocado and salsa are an easy way to add flavor and creaminess without needing a separate sauce.
Toppings and variations
These black bean bowls are easy to customize with different vegetables, toppings, and sauces. Use what you have on hand or change things up depending on whether you want something fresh, creamy, spicy, or extra hearty.
Fresh toppings: Fresh toppings add color, texture, and a bright finish to the rice bowl. Try diced tomatoes, pico de Gallo, cucumber pico de Gallo, diced cucumbers, shredded lettuce, cilantro, sliced green onions, diced red onion, diced avocado, sliced radishes, or a squeeze of fresh lime juice.
Cooked vegetables: Cooked vegetables make the bowls feel a little heartier. Try sautéed bell peppers, cooked onions, roasted sweet potatoes, roasted zucchini, the fajita veggies from my vegan fajita bowl, sautéed mushrooms, or grilled corn.
Sauces: For extra flavor, try pico de Gallo, guacamole, taco sauce, vegan chipotle sauce, cilantro lime tahini dressing, cashew lime crema, avocado crema, or cilantro cashew dressing.
Bean swaps - Instead of black beans, try pinto beans, oil-free refried beans, saucy vegan black beans, tofu crumbles, or lentil walnut taco meat.
How to make black bean and rice bowls
These black bean bowls come together with simple ingredients. Start with brown rice and black beans, then add fresh vegetables, avocado, salsa, and any extra toppings you like.
1. Make a serving of Mexican-inspired brown rice. It will take about 40-45 minutes, so start it first. Start the rice by adding the uncooked rice, water, salsa, cumin, and salt to a medium saucepan. How much salt you add will depend on your preferences and how salty the salsa is.
2. Bring everything to a boil, then reduce to a simmer and cook covered for 40-45 minutes or until the rice is done. If your salsa is very thick, you may need a couple of extra tablespoons of water.
3. When the brown rice is cooked, remove it from the heat and keep the lid on to steam for 10 minutes. Then fluff the rice with a fork or rice paddle.
4. While the rice is cooking, preheat a medium saucepan or skillet on medium heat to cook the sliced red bell pepper with a pinch of salt. Cook the bell pepper for about 3 or 4 minutes until it has softened but is still firm. For oil-free cooking, add a splash of water if the bell pepper starts to stick, or cook it in a neutral-tasting oil.
5. When the bell pepper is done, set it aside. To save on dishes, reuse the pan to warm the beans.
6. Add the black beans, lime juice, chili powder, oregano, garlic powder, cumin, and salt to the medium saucepan and stir to combine. The beans are already cooked, so you are just warming them up and flavoring them. Cook until the liquid has evaporated. To keep black beans oil-free, add a splash of water to the pot if they start to stick.
7. Portion out the cooked brown rice, black beans, and corn into bowls. Then top them with cooked red bell peppers, greens, cherry tomatoes, sliced avocado, and extra salsa.
Meal prep and storage
These vegan brown rice bowls work well for meal prep since the rice, black beans, corn, and red bell peppers can be prepped ahead of time.
Storage - Store the rice, black beans, red bell peppers, and corn in an airtight container in the refrigerator for up to 5 days. For the best texture, store the warm ingredients and fresh toppings separately and assemble the bowls when ready to eat.
Wait on adding the avocado until you are ready to eat, since they don't keep well in the refrigerator. If the avocado is already cut, store it in an airtight container with a little lime juice brushed over it to help slow browning.
Meal prep - To meal prep the bowls, divide the brown rice, black beans, and corn into containers. Keep the lettuce, tomatoes, salsa, and avocado separate until serving so everything stays fresh and crisp. Add sauces just before eating or pack them in a small container on the side.
How to reheat - Reheat the rice, black beans, bell peppers, and corn until warm, then add the cold toppings after reheating.
Black bean rice bowl FAQs
Yes, the rice and black beans are great for meal prep. Store the fresh toppings separately and assemble when ready to eat.
Try vegan chipotle sauce, avocado lime crema, cilantro cashew dressing, or cashew lime crema.
White rice can be used in the recipe or try cilantro lime rice.
Sautéed peppers, onions, zucchini, mushrooms, and roasted sweet potatoes all work well.
More recipes
I hope you enjoy the recipe! If you did, feel free to rate it and leave a comment.
Recipe
Black Bean and Rice Bowl
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This healthy vegan black bean rice bowl is a flavorful plant-based dinner with salsa-infused brown rice, zesty black beans, creamy avocado, and crisp vegetables.
Ingredients
- 1 recipe of Mexican brown rice
- 1 red bell pepper, sliced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 tablespoon lime juice (or the juice of half a lime)
- 1 teaspoon chili powder (the spice blend)
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon salt, or to taste
- 1 cup thawed frozen or fresh corn
- 1 ½ cups cherry tomatoes, sliced
- 2 cups fresh chopped romaine, spinach, or kale
- 1 ripe avocado, peeled, pitted, and sliced
- Extra salsa, for topping
Instructions
- Make a serving of Mexican inspired brown rice. It will take about 40-45 minutes, so start it first.
- While the rice is cooking, preheat a medium saucepan or skillet on medium heat to cook the sliced red bell pepper with a pinch of salt.
- Cook the bell pepper for about 3 or 4 minutes or until it has softened but is still firm. For oil-free cooking, add a splash of water if the bell pepper starts to stick, or cook it in a neutral-tasting oil.
- Set the cooked red bell pepper aside to save on dishes reuse the pan to warm the beans.
- Add the black beans, lime juice, chili powder, oregano, garlic powder, cumin, and salt to the medium saucepan (or skillet) and stir to combine.
- Cook just until the beans are warmed through, and most of the liquid is gone.
- Portion off the brown rice, black beans, and corn into bowls.
- Then top the bowls with the cooked red bell peppers, greens, cherry tomatoes, sliced avocado, and salsa.
Notes
To keep black beans oil-free, add a splash of water to the pot if they start to stick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: stovetop
- Cuisine: Mexican inspired
Janet says
We used white rice instead of brown rice, and that made it a quick dinner during the week. The rice was delicious, thank you for the recipe!
Allie says
You're welcome! I'm glad you liked the recipe and thank you for leaving a comment.