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Black Bean and Vegetable Rice Bowl Recipe
Emily

Black Bean and Vegetable Rice Bowl Recipe

A quick, satisfying comfort dish blending fluffy rice, roasted tomatoes, and creamy avocado with hearty black beans. Tangy house-made sauce ties it all together. No pork, bacon, or alcohol used—completely customizable and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cloves garlic
  • 2 cans (15 oz) black beans, drained
  • 2 tablespoons olive oil (or avocado oil)
  • ½ teaspoon cumin
  • Scant 1 teaspoon kosher salt
  • 1 ½ cups white rice (or brown rice)
  • 1 pint cherry tomatoes
  • 1 medium avocado
  • 1 cup corn kernels (fresh or frozen)
  • ¼ small red onion (or scallions)
  • 2 cups house-made tangy sauce (see notes)
  • Crushed peppercorns (optional for heat)

Method
 

  1. Preheat oven to 400°F (200°C). In a large pot, steam rice according to package instructions.
  2. Meanwhile, toss cherry tomatoes with 1 tablespoon oil, ¼ teaspoon cumin, ½ teaspoon salt, and crushed peppercorns (if using). Roast for 25 minutes until charred.
  3. In a skillet, heat remaining 1 tablespoon oil. Sauté garlic 1 minute, then add black beans, corn, and remaining cumin/salt. Cook 5 minutes, mashing beans slightly.
  4. Dice avocado and red onion (or slice scallions). Assemble bowls with rice, toppings, and a drizzle of tangy sauce.
  5. Notes: Substitute quinoa for rice or tofu for protein.

Notes

Use store-bought guacamole to save time. Store leftovers refrigerated for up to 4 days. Adjust sauce ingredients based on your pantry (e.g., lime, mayo, hot sauce). Canned beans may require reducing added salt.