Vegan Mexican Bowl
This vibrant vegan Mexican bowl layers fluffy rice with smoky spiced vegetables, hearty black beans, sweet corn, and juicy tomatoes for a satisfying main dish. Finished with creamy avocado, fresh cilantro, and bright lime, it delivers bold flavor in every bite.
Follow the steps below to cook the desired recipe
1. Rinse the rice well under cold water, then add it to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 15 to 18 minutes.
2. While the rice cooks, heat the oil in a large skillet over medium heat. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.
3. Stir in the cumin and chili powder and cook for 30 seconds to bloom the spices and deepen their flavor.
4. Add the corn kernels, black beans, and diced tomatoes to the skillet. Stir well to combine, then season with salt to taste.
5. Simmer the mixture over medium-low heat for 6 to 8 minutes, stirring occasionally, until the beans are heated through and the flavors meld into a saucy filling.
6. Fluff the cooked rice with a fork and divide it among serving bowls as the base of the dish.
7. Spoon the vegetable and bean mixture generously over the rice, making sure each bowl gets a balanced mix of beans, vegetables, and sauce.
8. Top each bowl with avocado slices, fresh cilantro, and a squeeze of lime juice. Finish with hot sauce to taste and serve immediately while warm.
1 cup rice
2 cups water
1 bell pepper, sliced
1 onion, sliced
1 cup corn kernels
1 can black beans, drained and rinsed
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
Salt to taste
2 tbsp oil
Avocado slices for garnish
Fresh cilantro for garnish
Lime wedges for garnish
Hot sauce for topping
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