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
Scale
- 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
- 1/4 teaspoon salt, or to taste
- 1 cup thawed frozen or fresh corn
- 1 1/2 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
