Description
A delicious and healthy black bean rice bowl topped with fresh vegetables and a zesty sauce.
Ingredients
Scale
- 2 garlic cloves
- 2 15-ounce cans black beans, drained but not rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 1 1/2 cups dry white rice or brown rice
- 1 pint cherry tomatoes
- 1 ripe avocado
- 1 cup frozen corn kernels, defrosted or canned corn
- 1/4 red onion
- Cilantro Lime Sauce or Chipotle Ranch, or for vegan, Spicy Chipotle Sauce or Cashew Cilantro Sauce
- Cilantro, to serve
Instructions
- Cook the rice according to How to Cook Rice. (Or try Cilantro Lime Rice!)
- Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned.
- Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook for 2 minutes until warmed through. Taste and add additional salt if desired.
- Make the sauce (see above).
- Slice the tomatoes in half. Slice the avocado. Defrost the corn. Thinly slice the red onion.
- To serve, place rice in a bowl and top with black beans and vegetables. Drizzle with the sauce and top with torn cilantro.
- The components for the rice bowl store up to 3 days refrigerated.
Notes
- For a vegan option, make sure to use sauces that do not contain dairy.
- This dish is customizable; feel free to add other vegetables you enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg