If you're looking for a delicious and nutritious vegan meal that's bursting with flavor and easy to make, look no further than the Vegan Mexican Rice Bowl. This delightful dish combines the goodness of rice, black beans, corn, avocado, and zesty salsa to create a satisfying and wholesome meal that's perfect for lunch or dinner. Plus, it's customizable with optional toppings and add-ins to suit your taste buds. Let's dive into the recipe!
Ingredients:
For the Rice:
- 1 cup of long-grain white rice or brown rice (cooked according to package instructions) - Organic & Real Basmati Rice
- 1 teaspoon of vegetable oil (optional) - Organic Larder Spanish Olive Oil
- 1/2 teaspoon of salt (optional) - Nabat Atlantic Sea Salt
For the Black Beans:
- 1 can (15 ounces) of black beans - Amy's Black Bean Vegetable Soup
- 1/2 teaspoon of cumin - Pure & Sure Organic Cumin Whole
- 1/2 teaspoon of chili powder - Pure & Sure Organic Chili Powder
- Salt and Pepper to taste - Nabat Atlantic Sea Salt, Organic Larder Black Pepper
For the Corn:
- 1 cup of frozen or canned corn kernels (thawed and drained if using frozen) - Organic & Real Corn on the Cob
- 1/2 teaspoon of chili powder - Pure & Sure Organic Chili Powder
- Salt and Pepper to taste - Nabat Atlantic Sea Salt, Organic Larder Black Pepper
For the Avocado:
- 2 ripe avocados, sliced or diced - Premium Organic Avocado
- Lime juice (from 1-2 limes) - Premium Organic Lime
- Salt to taste - Nabat Atlantic Sea Salt
For the Salsa:
- 1 cup of salsa (store-bought or homemade) - Amy's Salsa
- Fresh cilantro leaves, for garnish (optional) - Fresh Coriander
Optional Toppings or Add-Ins:
- Sliced jalapeños or hot sauce for some heat - Fresh Jalapeño Chillies
- Vegan mayonnaise - Hellman's Vegan Mayonnaise
- Chopped fresh cilantro - Fresh Coriander
- Sliced green onions - Premium Organic Spring Onion
- Vegan shredded cheese - Organic Larder Cheese Classic Grate
Instructions:
Now that we have all our ingredients ready, let's put together this mouthwatering Vegan Mexican Rice Bowl.
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Cook the Rice: Start by cooking 1 cup of long-grain white or brown rice according to the package instructions. Optionally, you can add 1 teaspoon of vegetable oil and 1/2 teaspoon of salt for extra flavor.
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Prepare the Black Beans: In a separate pan, heat the canned black beans. Add 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, and season with salt and pepper to taste. Simmer until heated through.
Cook the Corn: If using frozen corn, thaw and drain it. If using canned corn, make sure it's drained. In a pan, add the corn and season it with 1/2 teaspoon of chili powder, salt, and pepper. Cook until warmed through.
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Prepare the Avocado: Slice or dice 2 ripe avocados and drizzle them with lime juice. Season with salt to taste.
Assemble the Bowl: In individual bowls, layer the cooked rice, black beans, corn, and avocado slices. Top it off with your favorite salsa.
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Add Your Favorite Toppings: Customize your Vegan Mexican Rice Bowl with optional toppings like sliced jalapeños, vegan mayonnaise, chopped cilantro, green onions, and vegan shredded cheese.
- Enjoy Your Vegan Mexican Rice Bowl! Mix everything together and savor the explosion of flavors in every bite. Whether you're a vegan or simply looking for a delicious and healthy meal, this Vegan Mexican Rice Bowl is sure to satisfy your taste buds.
Give this recipe a try and elevate your vegan dining experience with the richness of Mexican flavors. Enjoy your Vegan Mexican Rice Bowl, and feel free to get creative with your toppings and add-ins. Buen provecho!
