Description
A zesty Southwest-inspired vegetarian dish with fragrant rice, baked black beans, roasted corn, and fresh avocado, topped with a tangy lime-cilantro dressing for a burst of flavor.
Ingredients
1 tablespoon avocado oil
1 1/4 cups basmati rice
1 teaspoon minced garlic
2 cups water or vegetable broth
1 teaspoon lime zest
1 teaspoon salt
1 can black beans, rinsed and drained
1 cup sweet corn (fresh or frozen)
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 2 limes (about 3 tablespoons)
1 teaspoon chili powder (optional)
4 cups cooked brown rice (as base for 4 bowls)
Instructions
Heat oven to 400°F
In a medium pot, swirl avocado oil, add rice, garlic, and lime zest; toast over medium heat for 2-3 minutes
Add water/broth and salt; bring to boil, then simmer 15-18 minutes until tender
While rice cooks, spread black beans, corn, and chili powder on a parchment-lined baking sheet; roast 15-20 minutes until slightly charred
Chop tomatoes, cilantro, and red onion for topping
Whisk lime juice, 1 teaspoon oil, and a pinch of salt for dressing
Assemble bowls by plating rice, then adding roasted corn/beans, avocado, tomatoes, and red onion
Drizzle with dressing and garnish with extra cilantro
Notes
Use gluten-free tamari instead of soy sauce if intolerance-sensitive
Add grilled tofu or chickpeas for protein in vegetarian version
Store components separately for up to 3 days in fridge
Use lime slices as optional garnish for extra freshness