Description
A quick and tasty meal that is easy to make, packed with flavor and nutrition, and customizable to suit your taste.
Ingredients
Scale
- 1 cup brown rice
- 1 can (15 oz) black beans
- 1 cup corn
- 1 can (14.5 oz) diced tomatoes
- 1 ripe avocado
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper
- Optional toppings: sliced jalapeños, salsa, or vegan sour cream
Instructions
- Cook the brown rice by combining 1 cup of brown rice with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 40-45 minutes.
- Heat the drained black beans in a small saucepan over medium heat. Add ground cumin and chili powder, and season with salt and pepper. Cook for 5-7 minutes.
- Prepare the vegetables by cutting fresh corn off the cob (if using), draining diced tomatoes, chopping cilantro, and dicing avocado.
- Assemble the bowl starting with a scoop of cooked brown rice, then layer on seasoned black beans, corn, and diced tomatoes.
- Top with diced avocado, drizzle lime juice, and sprinkle cilantro. Add optional toppings if desired, then serve immediately.
Notes
- Ingredient substitutions are flexible; consider quinoa or cauliflower rice instead of brown rice.
- Store leftovers in airtight containers for up to 4 days in the fridge.
- For freezing, keep components separate and thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, burrito bowl, healthy meal, meal prep, customizable