Vegetarian Mexican Bowl
Elevate your weeknight dinner game with this vibrant and wholesome Vegetarian Mexican Bowl—a delicious medley of flavors and textures that’s as nutritious as it is satisfying. This recipe features a hearty base of tender brown rice topped with seasoned black beans infused with garlic, cumin, and paprika for a smoky depth of flavor. Fresh and colorful veggies like sweet corn, juicy cherry tomatoes, creamy avocado, and zesty red onion provide a refreshing crunch, while a luscious avocado-lime dressing ties everything together with a silky, tangy finish. Ready in under an hour, this customizable bowl is perfect for meal prep, family dinners, or a quick meatless Monday option. Packed with protein, fiber, and vibrant Mexican-inspired flavors, it’s a healthy and filling vegetarian meal that’s sure to please everyone at the table!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 15-ounce can Black beans, canned
- 1 tablespoon Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Corn kernels, fresh or frozen
- 1 cup Cherry tomatoes, halved
- 1 Avocado, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Cilantro, chopped
- 1 Lime, juiced
- 0.25 cup Sour cream
- Hot sauce (optional)
- 1 Avocado, pitted and peeled
- 2 tablespoons Lime juice
- 2 tablespoons Water
- 1 Garlic clove, minced
- 0.25 teaspoon Salt
Instructions
Begin by cooking the brown rice. In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 30 minutes, or until rice is tender and water is absorbed.
Meanwhile, prepare the seasoned black beans. Drain and rinse the canned black beans. In a skillet over medium heat, add the olive oil. Sauté the minced garlic for about 1 minute until fragrant.
Add the drained black beans to the skillet and sprinkle in the cumin, paprika, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the beans are heated through and well-seasoned.
For the bowl toppings, prepare all the vegetables. If using fresh corn, cut the kernels off the cob. If frozen, ensure it is thawed. Halve the cherry tomatoes, dice the avocado, and finely chop the red onion and cilantro.
To make the avocado dressing, combine the pitted and peeled avocado, lime juice, water, minced garlic, and salt in a blender or food processor. Blend until smooth and creamy. Adjust the consistency by adding more water if needed.
Once the rice is cooked, begin assembling the bowls. Start with a base of brown rice in each serving bowl.
Top the rice with a layer of seasoned black beans, corn, cherry tomatoes, diced avocado, red onion, and cilantro.
Drizzle the creamy avocado dressing over the top and add a dollop of sour cream. Add a splash of hot sauce if desired.
Finish with a squeeze of lime juice over each bowl before serving.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 3543 mg | 154% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 27.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3891 mg | 83% | |
*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.
