BLACK BEAN AND RICE BOWL WITH AVOCADO AND SALSA
Black Bean and Rice Bowl with Avocado and Salsa is a wholesome and flavour-packed dish that delivers both nourishment and comfort in every bite. Tender black beans provide a rich source of plant-based protein and fibre, while nutty brown rice creates a hearty and satisfying base. Creamy avocado adds healthy fats and a smooth texture, perfectly balanced by the zesty freshness of salsa. A splash of lime juice brightens the flavours, while a light touch of salt and pepper ties everything together for a simple and vibrant finish. This naturally vegan and gluten-free rice bowl is not only nutritious but also versatile, allowing for easy customisation with your favourite toppings such as roasted vegetables, seeds or extra herbs. This Black Bean and Rice Bowl with Avocado and Salsa is deeply satisfying, which makes an excellent option for lunch or dinner, offering a balanced meal that feels fresh, filling and energising.
RECIPE CATEGORY
Lunch, Dinner, Brunch, Entrée
SERVING SIZE
1
CUISINE
Latin-American
PREPARATION/TECHNIQUES
No-Cook, One-Pot Wonders, 5 Ingredients or Less
OCCASION/HOLIDAY
Casual Dinner, Family Reunion, Summer, Party, Picnic, Cinco De Mayo, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Kid-Friendly, Low Cholesterol, Low Fat, Low Sodium, Quick & Easy, Wheat / Gluten-Free, Organic
DISH TYPE
Bowl
INGREDIENTS
There are the following ingredients for Black Bean And Rice Bowl With Avocado And Salsa:
- 50 grams | 1.76 ounces | ¼ cup cooked brown rice
- 50 grams | 1.76 ounces | ¼ cup canned black beans, drained
- 50 grams | 1.76 ounces | ¼ avocado, diced
- 15 grams | 0.53 ounces | 1 tablespoon salsa
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon lime juice
- 75 grams | 0.03 ounces | ⅛ teaspoon fine sea salt, to taste
- 30 grams | 0.01 ounces | ⅛ teaspoon black pepper, freshly ground, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 162 kilocalories
- Fat: 5.4 grams
- Saturated Fat: 0.8 grams
- Carbohydrate: 21.4 grams
- Sugar: 6.6 grams
- Fibre: 7.3 grams
- Sodium: 605 milligrams
- Protein: 7.2 grams
- Calcium: 59 milligrams
- Potassium: 554 milligrams
- Iron: 2.13 milligrams
PREPARATION
These steps are followed for the preparation of Black Bean And Rice Bowl With Avocado And Salsa:
- Cook The Brown Rice: Use a rice cooker or stovetop to cook the brown rice according to package instructions. Brown rice adds a hearty and nutty base to the bowl.
- Prepare The Black Beans: Drain and rinse the canned black beans to remove excess sodium. Black beans provide plant-based protein and a creamy texture.
- Dice The Avocado: Cut 1/4 of an avocado into small cubes. The avocado adds creaminess and healthy fats to balance the dish.
- Mix The Salsa And Lime Juice: Combine the salsa and lime juice in a small bowl. The salsa gives a fresh and tangy kick to the rice bowl.
- Assemble The Bowl: Layer the cooked brown rice, black beans and avocado in a bowl. Top with the salsa mixture and season with salt and pepper to taste.
PREPARATION TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Black Bean And Rice Bowl With Avocado And Salsa:
- Customise Your Salsa: You can make your salsa or use store-bought. Optional for a chunky and fresh salsa to add texture and flavour.
- Add More Vegetables: Add vegetables like chopped bell peppers, sweet corn or shredded lettuce to bulk up the dish.
- Make It Spicier: Add a dash of hot sauce or sprinkle some red pepper flakes to reduce the heat.
- Prepare In Advance: You can cook the rice and beans in advance and store them in the refrigerator for quick meal preparation.
VARIATIONS
- Protein Boost: Add grilled chicken, tofu or a fried egg for additional protein.
- Grain Swap: Substitute quinoa or cauliflower rice for the brown rice to change the texture or cater to dietary preferences.
- Cheese: Sprinkle some crumbled feta or cheddar cheese for added richness and flavour.
- Dressing: Drizzle with a bit of tahini or Greek yoghurt mixed with lime juice for a creamy dressing.
PREPPING AND STORAGE
- Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The black beans and rice can be frozen for up to 1 month, but the avocado should be added fresh.
