This vibrant Black Bean and Rice Bowl combines protein-packed black beans, fluffy rice, and fresh vegetables for a balanced, wholesome meal. Packed with bold flavors, it’s a customizable dish that’s perfect for weeknights or meal prep. Quick, easy, and satisfying, this recipe caters to healthy eating without sacrificing taste.
Recipe Tips and Tricks
- Rinse Your Rice: Rinse rice thoroughly before cooking to remove excess starch for fluffier grains.
- Season As You Go: Layer flavors by seasoning rice, beans, and vegetables individually for a more vibrant taste.
- Warm Spices: Toast spices like cumin and chili powder for a deeper flavor.
- Fresh Toppings: Add fresh cilantro, lime juice, or avocado for a pop of freshness.
- Meal Prep: Prepare components in advance and assemble just before serving to save time.
Why You’ll Love This Recipe
This Black Bean and Rice Bowl is a perfect balance of flavor, nutrition, and convenience. It’s highly versatile, allowing you to tailor it to your preferences with endless topping options. The dish is naturally vegan, gluten-free, and rich in fiber and protein, making it both delicious and nutritious. Ideal for busy weeknights or meal prep, this recipe is a lifesaver when you crave something healthy, hearty, and quick to prepare.
Black Bean and Rice Bowls
Healthy, flavorful Black Bean and Rice Bowls with customizable toppings for a quick, satisfying dinner idea.
Ingredients
- 1 cup rice (jasmine, basmati, or brown)
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- Juice of 1 lime
- Fresh cilantro for garnish
- Optional toppings: diced avocado, hot sauce, shredded cheese
Instructions
- Cook the Rice: In a medium saucepan, bring water or vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork and set aside.
- Prepare the Beans and Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Stir in garlic, cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
- Combine the Ingredients: Add black beans, corn, and bell pepper to the skillet. Stir to coat everything in the spices. Cook for 5-7 minutes, allowing the flavors to meld.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top with the bean and vegetable mixture. Add cherry tomatoes, lime juice, and fresh cilantro.
- Add Toppings: Customize your bowls with optional toppings like avocado, hot sauce, or shredded cheese.
- Serve and Enjoy: Serve immediately while warm, or pack for meal prep.
Notes
- For added zest, include a dollop of salsa or a sprinkle of cotija cheese.
- Perfect as a leftover lunch option when stored properly.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 357Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 7mgSodium 655mgCarbohydrates 49gFiber 13gSugar 5gProtein 13g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Black Beans: Use canned black beans for convenience, or cook dried beans from scratch for added freshness.
- Rice: Jasmine, brown, or basmati rice works well, offering different textures and flavors.
- Vegetables: Bell peppers, corn, and cherry tomatoes add crunch and sweetness; feel free to swap based on availability.
- Spices: Cumin, chili powder, and smoked paprika give the dish a smoky, robust flavor.
- Toppings: Fresh cilantro, lime wedges, diced avocado, and hot sauce elevate the dish with vibrant colors and flavors.
Variations and Substitutions
- Protein Boost: Add grilled chicken, tofu, or shrimp for extra protein.
- Grain Swap: Substitute rice with quinoa or cauliflower rice for a lower-carb option.
- Beans: Use pinto or kidney beans if black beans are unavailable.
- Cheesy Twist: Sprinkle shredded cheese or a dollop of sour cream for added richness.
- Spice Level: Adjust spices or add jalapeños for extra heat.
Storage Options
- Refrigeration: Store the cooked components separately in airtight containers for up to 4 days.
- Freezing: Freeze rice and beans in portions for up to 3 months. Thaw overnight and reheat before serving.
- Assembly: Add fresh toppings just before eating for the best texture and flavor.
Dish Gallery
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