Mexican Vegan Bowl

This vibrant Mexican vegan bowl combines perfectly seasoned rice, hearty black beans, and fresh vegetables topped with creamy avocado for a nutritious meal that's both satisfying and bursting with authentic flavors. Ready in just 30 minutes, it's the perfect weeknight dinner that proves plant-based eating can be absolutely delicious.

No ratings yet

Print Pin Save

Course: Main Course, Salad

Cuisine: Vegetarian

Keyword: Bowl, Vegan

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 385kcal

Equipment

Ingredients

1 cup rice
1 can 15 oz black beans, drained and rinsed
2 bell peppers sliced
1 cup corn kernels
2 ripe avocados sliced
1 cup salsa
1/4 cup fresh cilantro chopped

Instructions

Cook rice according to package directions until tender and fluffy.
In a medium saucepan, heat black beans, corn, and salsa over medium heat for 5-7 minutes until warmed through.
Preheat grill or grill pan to medium-high heat and grill bell peppers for 6-8 minutes until slightly charred and tender.
Divide cooked rice among four bowls.
Top each bowl with the black bean mixture, grilled bell peppers, and sliced avocado.
Garnish with fresh cilantro and serve immediately.

Notes

Use a flavorful salsa with minimal added sodium for the best taste and health benefits.

Add a creamy avocado sauce made by blending avocado with lime juice and cilantro for extra richness.

Substitute brown rice or quinoa for white rice to increase fiber and protein content.

Bell peppers can be used raw if you're short on time - simply slice and add directly to bowls.

This recipe is easily doubled or tripled for meal prep and keeps well in the refrigerator for up to 3 days.

Try adding lime juice, cumin, or chili powder to the black bean mixture for extra flavor depth.

Frozen corn works just as well as fresh and doesn't require additional cooking time.

Nutrition