Vegetarian Mexican Bowl

Bursting with vibrant flavors and wholesome ingredients, this Vegetarian Mexican Bowl is your go-to recipe for a satisfying and nutrient-packed meal. Featuring a base of fluffy, fiber-rich brown rice, it’s layered with protein-packed seasoned black beans, sweet corn kernels, juicy cherry tomatoes, creamy avocado, and a sprinkle of fresh cilantro. The star of the dish is a velvety homemade avocado dressing that ties everything together, along with a dollop of tangy sour cream and a zingy squeeze of lime juice. Perfect for weeknight dinners or meal prepping, this customizable bowl is as delicious as it is nourishing, offering a delightful explosion of Mexican-inspired flavors in every bite. Whether you're looking for a hearty vegetarian option or a flavorful gluten-free meal, this zesty rice bowl ticks all the boxes.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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
• 0 Hot sauce (optional)
• 1 Avocado, pitted and peeled
• 2 tablespoons Lime juice
• 2 tablespoons Water
• 1 Garlic clove, minced
• 0.25 teaspoon Salt

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Once the rice is cooked, begin assembling the bowls. Start with a base of brown rice in each serving bowl.

Step 7

Top the rice with a layer of seasoned black beans, corn, cherry tomatoes, diced avocado, red onion, and cilantro.

Step 8

Drizzle the creamy avocado dressing over the top and add a dollop of sour cream. Add a splash of hot sauce if desired.

Step 9

Finish with a squeeze of lime juice over each bowl before serving.

Nutrition Facts

Serving size	(2097.3g)

Amount per serving	% Daily Value*
Calories	1602.9

Total Fat 77.2g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 28.8mg	0%
Sodium 3542.8mg	0%
Total Carbohydrate 207.7g	0%
Dietary Fiber 59.8g	0%
Total Sugars 27.3g
Protein 49.4g	0%

Vitamin D 0IU	0%
Calcium 424.0mg	0%
Iron 14.6mg	0%
Potassium 3890.8mg	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: 40.3%

Protein: 11.5%

Carbs: 48.2%