Seasoned black beans, rice or quinoa, fresh veggies and bright salsa combine for a vibrant, satisfying plant-based bowl.
# What You Need:
→ Legumes
01 - 2 (15-ounce) cans black beans, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 2 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - Salt and freshly ground black pepper, to taste
→ Base
09 - 1 cup brown rice or quinoa, rinsed
10 - 2 cups water or vegetable broth
11 - Pinch of salt
→ Fresh vegetables & toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup corn kernels (fresh, frozen or drained canned)
14 - 1 red bell pepper, seeded and diced
15 - 1 ripe avocado, peeled and sliced
16 - 1/4 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
→ Salsa
18 - 2 medium tomatoes, diced
19 - 1/4 cup red onion, finely chopped
20 - 1 small jalapeño, seeded and minced (adjust to taste)
21 - Juice of 1 lime
22 - 2 tablespoons fresh cilantro, chopped
23 - Salt, to taste
# Directions:
01 - Combine rinsed brown rice or quinoa with water or vegetable broth and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and grains are tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook 2–3 minutes until translucent. Stir in minced garlic, cumin, smoked paprika and chili powder and cook about 1 minute until fragrant. Add drained black beans, season with salt and pepper, and simmer 5–7 minutes, stirring occasionally, until beans are heated through and flavors meld.
03 - In a bowl combine diced tomatoes, red onion, minced jalapeño, lime juice, chopped cilantro and a pinch of salt. Mix well and allow the salsa to rest a few minutes so the flavors marry.
04 - Halve cherry tomatoes, dice red bell pepper, slice avocado and chop cilantro. If using frozen corn, briefly blanch or heat; drain any canned corn before using.
05 - Divide the cooked rice or quinoa among four bowls. Top each portion with seasoned black beans, corn, cherry tomatoes, diced bell pepper, avocado slices and a generous spoonful of fresh salsa. Garnish with chopped cilantro and lime wedges.
06 - Serve immediately. Leftovers can be refrigerated in an airtight container for up to 3 days; store salsa separately to maintain texture.
