Southwestern Power Bowls with Black Beans

Name: Southwestern Power Bowls with Black Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 1.5 cup white rice; 1 tablespoon olive oil; 1 red bell pepper (diced); 1 green bell pepper (diced); 0.5 yellow onion (diced); 2 can black beans (rinsed and drained); 1.5 cup canned corn (drained); 1.5 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup fresh cilantro (chopped); 2 limes (juiced); 2 avocados (sliced); 0.75 cup cheddar cheese (shredded); 0.5 cup Greek yogurt

A vibrant and flavorful power bowl packed with seasoned black beans, sweet corn, bell peppers, fluffy rice, and a tangy cilantro-lime dressing, with optional avocado and cheese for richness.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6
Cuisine: Southwestern
Difficulty: Easy
Cost: $1.67/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Fiber

Ingredients

1.5 cup white rice
1 tablespoon olive oil
1 red bell pepper (diced)
1 green bell pepper (diced)
0.5 yellow onion (diced)
2 can black beans (rinsed and drained)
1.5 cup canned corn (drained)
1.5 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup fresh cilantro (chopped)
2 limes (juiced)
2 avocados (sliced)
0.75 cup cheddar cheese (shredded)
0.5 cup Greek yogurt

Instructions

Cook the white rice according to package directions. Set aside once cooked.
While the rice cooks, heat the olive oil in a large skillet or pan over medium heat. Add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 5-7 minutes until vegetables are tender-crisp.
Stir in the rinsed and drained black beans, drained canned corn, chili powder, ground cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 5 minutes, stirring occasionally, allowing the flavors to meld and the beans to heat through.
Remove the skillet from heat and stir in the chopped fresh cilantro and fresh lime juice.
To assemble the bowls, divide the cooked white rice among serving bowls. Top each with a generous portion of the black bean and corn mixture. If desired, add sliced avocado, shredded cheddar cheese, and a dollop of Greek yogurt or sour cream.

Notes

These bowls are excellent for meal prep; simply store components separately and assemble just before eating to maintain freshness. For a spicier kick, add a dash of your favorite hot sauce.

Nutrition (per serving)

Calories: 532
Protein: 18 g
Carbohydrates: 75.8 g
Fat: 16 g
Fiber: 11.3 g
Sodium: 300 mg
Saturated Fat: 5.4 g
Sugar: 5.5 g
Cholesterol: 13 mg