Southwest Black Bean Bowl
A vibrant, protein-packed vegan bowl with seasoned black beans, cilantro-lime rice, and fresh toppings. Perfect for meal prep or a quick weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- ¼ cup fresh cilantro, chopped
- 1 whole lime, juiced
- 2 tablespoons olive oil
- 1 can (15 oz) canned black beans, drained
- 1 cup corn, fresh or frozen
- 1 whole red bell pepper, diced
- ¼ whole red onion, diced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 whole avocado, sliced
- ½ cup cherry tomatoes, halved
- ½ whole jalapeño, minced
Instructions
- 1
Dice red bell pepper and red onion. Halve cherry tomatoes and slice avocado. Mince jalapeño.
- 2
Juice the lime and chop fresh cilantro.
- 3
In a medium saucepan, bring water to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender.
- 4
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add red onion and bell pepper; sauté 4 minutes until softened.
- 5
Add black beans and corn to the skillet. Stir in cumin, chili powder, garlic powder, salt, and pepper. Cook 3-4 minutes until heated through.
- 6
Fluff the cooked rice with a fork. Toss with lime juice, remaining 1 tablespoon olive oil, and cilantro.
- 7
Divide cilantro-lime rice between two bowls. Top with black bean mixture, avocado slices, cherry tomatoes, and minced jalapeño. Serve immediately.
Tools you’ll need
- medium saucepan with lid
- large skillet
- wooden spoon
- knife
- cutting board
- fork
- serving bowls
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