Soy-Free Mexican Bowl

Elevate your mealtime with this vibrant and hearty Soy-Free Mexican Bowl, a flavorful one-bowl wonder that's perfect for wholesome weeknight dinners or health-conscious meal prep. Packed with tender brown rice, spicy black beans, and a colorful medley of sautéed red bell peppers, sweet corn, and creamy avocado, this recipe is a celebration of fresh, nourishing ingredients. It's seasoned with bold Mexican spices like chili powder and cumin, then finished with zesty lime juice and a sprinkle of fresh cilantro for a burst of flavor in every bite. Completely soy-free, vegetarian, and easily customizable, this nutrient-dense meal is ideal for those seeking a protein-packed, plant-based dish with no compromise on taste. Ready in just 50 minutes, this satisfying bowl is perfect for feeding the whole family or enjoying leftovers throughout the week.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.

Step 4

Stir in the chopped red bell pepper and corn kernels. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.

Step 5

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.

Step 6

Prepare the toppings by slicing the avocado and halving the cherry tomatoes. Squeeze lime juice over them to add freshness and prevent browning.

Step 7

To assemble the bowls, divide the cooked rice among four serving bowls. Top with the black bean and vegetable mixture.

Step 8

Add slices of avocado and handfuls of cherry tomatoes on top of each bowl.

Step 9

Drizzle the remaining olive oil and lime juice over each bowl, then garnish with freshly chopped cilantro.

Step 10

Serve immediately and enjoy a hearty, soy-free Mexican bowl.

Nutrition Facts

Serving size	(2102.9g)

Amount per serving	% Daily Value*
Calories	1524.3

Total Fat 65.3g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2115.5mg	0%
Total Carbohydrate 208.3g	0%
Dietary Fiber 58.0g	0%
Total Sugars 32.5g
Protein 47.3g	0%

Vitamin D 0IU	0%
Calcium 354.9mg	0%
Iron 14.7mg	0%
Potassium 3703.1mg	0%

*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.

Source of Calories

Fat: 36.5%

Protein: 11.8%

Carbs: 51.7%