Soy-Free Mexican Bowl
Dive into the vibrant flavors of this Soy-Free Mexican Bowl, a wholesome and nutrient-packed dish perfect for any meal of the day! Built on a base of tender brown rice, this recipe features a hearty medley of seasoned black beans, sautéed red bell peppers, sweet corn, and aromatic spices like chili powder and cumin. Fresh toppings like creamy avocado slices, juicy cherry tomatoes, zesty lime juice, and a sprinkle of chopped cilantro bring bright, refreshing notes to every bite. This 100% soy-free recipe is not only packed with plant-based protein and fiber but also comes together in under 50 minutes, making it an ideal choice for busy weeknights. Whether you're vegan, gluten-free, or simply looking for a healthy, satisfying meal, this Mexican bowl will leave your tastebuds dancing. Perfect for meal prep or serving fresh—easy to customize and utterly delicious!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 15 oz Canned black beans, drained and rinsed
- 2 tablespoons Olive oil
- 1 medium Red onion, chopped
- 2 cloves Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 cup Corn kernels, fresh or frozen
- 1 large Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 1 medium Lime, juiced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
Instructions
Rinse the brown rice under cold water. In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes until the onion becomes translucent.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Stir in the chopped red bell pepper and corn kernels. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Add the drained and rinsed black beans to the skillet. Sprinkle in the chili powder, ground cumin, salt, and black pepper. Stir well to combine and cook for another 3-4 minutes, until the beans are heated through.
Prepare the toppings by slicing the avocado and halving the cherry tomatoes. Squeeze lime juice over them to add freshness and prevent browning.
To assemble the bowls, divide the cooked rice among four serving bowls. Top with the black bean and vegetable mixture.
Add slices of avocado and handfuls of cherry tomatoes on top of each bowl.
Drizzle the remaining olive oil and lime juice over each bowl, then garnish with freshly chopped cilantro.
Serve immediately and enjoy a hearty, soy-free Mexican bowl.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 32.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3703 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
