Black Bean Rice Bowl

Name: Black Bean Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 can, drained (240g) Black Beans; 3/4 cup, cooked (150g) Brown Rice; 1/2 cup (80g) Corn; 1 pepper (80g) Bell Peppers; 1/2 avocado (60g) Avocado; 1/2 lime, juiced Lime; a small handful, chopped (8g) Coriander

Recipes · Lunch · Recipe, Typed Supps

A vegetarian bowl with enough protein that you won’t notice there’s no meat.

Allergens and patterns

None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1 can, drained (240g) Black Beans — A genuinely strong plant protein and fibre source — this bowl gets most of its staying power from the beans.
3/4 cup, cooked (150g) Brown Rice — Pairs with the beans to form a complete protein, the classic beans-and-rice combination.
1/2 cup (80g) Corn — Adds sweetness and texture contrast to the beans and rice.
1 pepper (80g) Bell Peppers — Vitamin C and colour on top of an otherwise beige bowl.
1/2 avocado (60g) Avocado — The fat that helps you absorb the fat-soluble vitamins in the pepper and corn.
1/2 lime, juiced Lime — Cuts through the richness and lifts the whole bowl.
a small handful, chopped (8g) Coriander — Fresh, herby finish that’s standard in this style of bowl.

Nutrition per serving

Calories: 377 kcal
Protein: 16g
Carbohydrate: 62.1g
of which sugars: 3.1g
Fat: 6.3g
of which saturated: 1.1g
Fibre: 15.6g
Sodium: 75.5mg

Method

Warm the black beans in a small pot with a pinch of salt.
Spoon the rice into bowls and top with the beans, corn, and bell pepper.
Add sliced avocado and a squeeze of lime.
Finish with chopped coriander.