Description
A flavorful and nutritious vegan burrito bowl featuring seasoned black beans, fluffy rice, fresh vegetables, and creamy avocado, perfect for a quick and satisfying meal in under 35 minutes.
Ingredients
Scale
Black Beans & Seasonings
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1/2 cup vegetable broth or water
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (optional)
Rice
- 1 cup long-grain white rice (or brown rice, quinoa, or cauliflower rice)
- 2 cups water or vegetable broth
- 1/2 teaspoon garlic powder
- Salt, to taste
Toppings
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1 avocado, sliced or mashed
- 1/4 cup fresh cilantro, chopped
- Salsa or pico de gallo
- Lime wedges, for serving
Instructions
- Prepare the Rice: In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice, garlic powder, and salt. Stir well, reduce the heat to a simmer, cover, and cook for 15-20 minutes until the rice is tender and the liquid has been absorbed. Remove from heat and fluff with a fork. Set aside.
- Cook the Black Beans: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
- Add Seasonings and Garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes until fragrant, stirring frequently.
- Simmer the Beans: Add the drained black beans and vegetable broth or water to the skillet. Stir to combine, then let the mixture simmer gently for 5-7 minutes until heated through and flavors meld together. Stir in lime juice and fresh cilantro if desired. Remove from heat.
- Prepare the Toppings: While the beans simmer, combine corn kernels, halved cherry tomatoes, diced red onion, and avocado (sliced or mashed) in a small bowl. Mix lightly and set aside.
- Assemble the Burrito Bowls: Divide the cooked rice evenly among 4 bowls. Spoon the black bean mixture over the rice, then top with the corn-tomato-onion-avocado mixture.
- Add Salsa and Garnish: Add a generous scoop of salsa or pico de gallo on top of each bowl and garnish with fresh cilantro for added freshness.
- Serve: Serve the burrito bowls with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For a lower-carb option, substitute white rice with cauliflower rice or quinoa.
- If you prefer spicier bowls, increase cayenne pepper or add hot sauce to taste.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently before serving.
- Fresh cilantro is optional but adds a bright, fresh flavor.
- Use vegetable broth instead of water to enhance the overall flavor of the rice and beans.
