Black Bean and Corn Power Bowls

Name: Black Bean and Corn Power Bowls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cup instant brown rice (uncooked); 4 can black beans (15 ounce, rinsed and drained); 2 can corn (15 ounce, drained); 1 red bell pepper (large, finely diced); 0.5 red onion (finely diced); 0.5 cup fresh cilantro (chopped); 4 avocados (ripe, diced); 4 limes (juiced); 0.25 cup olive oil; 1 teaspoon ground cumin; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 package tortilla strips

A light and fresh vegetarian meal featuring quick-cook brown rice, hearty black beans, sweet corn salsa, and creamy avocado, all tossed in a bright lime dressing.

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $2.82/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber
Low-Sugar

Ingredients

2 cup instant brown rice (uncooked)
4 can black beans (15 ounce, rinsed and drained)
2 can corn (15 ounce, drained)
1 red bell pepper (large, finely diced)
0.5 red onion (finely diced)
0.5 cup fresh cilantro (chopped)
4 avocados (ripe, diced)
4 limes (juiced)
0.25 cup olive oil
1 teaspoon ground cumin
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 package tortilla strips

Instructions

Cook the 2 cups of instant brown rice according to package directions, typically by boiling water, adding rice, covering, and letting sit for 5 minutes. Fluff with a fork.
While the rice cooks, prepare the black bean and corn salsa. In a large bowl, combine the rinsed and drained black beans, drained corn, finely diced red bell pepper, finely diced red onion, 1/2 cup of chopped fresh cilantro, and the diced avocados.
In a small bowl, whisk together the juice from 4 limes, 1/4 cup of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make the dressing.
Pour the dressing over the black bean and corn mixture. Gently toss to combine, ensuring all ingredients are well coated.
To serve, divide the cooked brown rice among 8 bowls. Top each with a generous amount of the vibrant black bean and corn salsa. Garnish with tortilla strips if desired.

Notes

This recipe is excellent for meal prep! Store the rice and salsa separately, then combine and top with avocado and tortilla strips just before eating. Leftovers are delicious cold or gently warmed.

Nutrition (per serving)

Calories: 490
Protein: 19.5 g
Carbohydrates: 65 g
Fat: 19 g
Fiber: 16.5 g
Sodium: 780 mg
Saturated Fat: 2.5 g
Sugar: 5 g