Description
A delicious and balanced plant-based meal featuring nutrient-dense black beans, fluffy vegetable-broth infused rice, creamy avocado, and vibrant salsa. This Mexican-inspired bowl provides sustained energy through complex carbohydrates and substantial fiber. It is a quick, healthy, and satisfying option perfect for busy weekday dinners, easily customizable with your favorite fresh produce.
Ingredients
2 cans black beans, rinsed and drained
2 cups long-grain rice
2 whole avocados
1 cup chunky tomato or corn salsa
2 tbsp freshly squeezed lime juice
1 tsp ground cumin
4 cups vegetable broth (for rice)
Salt to taste
Instructions
Rinse rice under cold water until it runs clear.
Cook rice using the vegetable broth instead of water.
Drain and rinse the black beans thoroughly.
Sauté beans in a saucepan over medium heat for five minutes.
Stir in cumin, lime juice, and a pinch of salt to the beans.
Divide cooked rice into four serving bowls.
Top each bowl with the seasoned black beans.
Add fresh salsa over the beans and garnish with sliced avocado.
Notes
Toast the cumin in a dry pan for one minute before adding to the beans for deeper flavor. Store components separately in the refrigerator for up to 3 days. Use any remaining fresh vegetables in your fridge to customize the bowls.
- Prep Time: 10
- Cook Time: 20
- Category: Trending
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
