Description
A fresh and colorful bowl made with seasoned black beans, sautéed corn, fluffy rice, crisp lettuce, juicy tomatoes, creamy avocado, salsa, and bright toppings. This plant based recipe is easy to prepare, balanced, and perfect for lunch, dinner, or meal prep.
Ingredients
1 cup long grain white rice
15 ounce can black beans, rinsed and drained
0.5 cup salsa
1 cup frozen corn
1 head romaine lettuce, chopped
0.25 cup chopped cilantro or parsley
1 small onion, chopped
2 garlic cloves, minced
0.5 cup halved grape tomatoes
1 avocado, sliced
1 lemon or lime
0.5 cup pickled red onion or raw red onion slices
1 teaspoon salt, divided
1 teaspoon chili powder
1 tablespoon olive oil
Instructions
1.
2. Cook the rice in a covered pot with water until tender, then season with salt, lemon or lime juice, and chopped cilantro or parsley. Fluff and set aside.
3. Heat a skillet with olive oil and sauté the frozen corn until lightly charred, then transfer to a bowl.
4. Add onion to the skillet with a bit more olive oil if needed, then stir in chili powder and salt so the spices warm through. Add the rinsed black beans and sauté until heated.
5. Prepare the fresh vegetables by chopping the lettuce, slicing the tomatoes, and cutting the avocado. Have the salsa and red onion ready.
6. Assemble the bowls with lettuce, rice, black beans, corn, salsa, tomatoes, avocado, and red onion. Sprinkle with a touch of salt and chili powder before serving.
7.
Notes
You can customize the bowl with extras like grated carrots, kidney beans, jalapeños, or Greek yogurt for creaminess.
Rice, beans, vegetables, and toppings can be stored separately for up to three days to keep everything fresh.
If packing for lunch, keep salsa and red onion in separate containers and slice the avocado right before eating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American