Energy bowl recipes are simply. so. nice. Aren’t they? I really like the mix of an entire grain basis, with layers of seasonal produce, plant proteins, veggies, and fruits to create essentially the most nutritious, scrumptious vegan bowl ever. And this straightforward, but highly effective bowl recipe options layered turmeric rice, black beans, pomegranate seeds, avocados, inexperienced onions, and bell peppers. You should utilize this superb Black Beans and Rice Vegan Bowl recipe for meal prep, too. Simply get the elements all collectively to create a number of grab-and-go, packed up meals for the week. Or I really like to arrange all the elements and let the entire household construct their bowl the best way they prefer it. It doesn’t matter what, this can be a wholesome plant-powered meal technique that’s right here to remain.
That’s why I actually love this fully plant-based, gluten-free black beans and rice vegan bowl. All of it begins with this tremendous flavorful golden turmeric rice, which is a superb facet dish all by itself. Then the toppings are all so contemporary and simple. You’ll be able to even change up the toppings per your style choice or season. Strive cauliflower florets, cucumbers, radishes, and chickpeas, for instance. The sky is the restrict on creativity.
Watch the recipe video on the right way to make this Black Beans and Rice Vegan Bowl right here.
Black Beans and Rice Vegan Bowl
Complete Time: 45 minutes
Yield: 4 bowls 1x
Description
This wholesome, simple, scrumptious, gluten-free Black Beans and Rice Vegan Bowl is full of colourful, wholesome elements, together with turmeric rice, black beans, avocados, peppers, and pomegranate seeds.
Directions
- To make Turmeric Rice: Warmth olive oil in a medium pot. Add basmati rice, ginger, garlic, turmeric, and black pepper and sauté for two minutes. Add water and vegetable bouillon, stir properly, cowl, and prepare dinner over medium warmth—stirring often to forestall from sticking—for about 40 minutes, till simply tender, however not mushy. Stir in lemon juice and season with sea salt (as desired). Stir properly and warmth for a further 1-2 minutes. Take away from warmth.
- To Put together Bowls: Whereas rice is cooking, put together all toppings. Divide cooked turmeric rice amongst 4 bowls (about 3/4 cup per bowl). Divide the toppings among the many 4 bowls and organize on high of the rice: black beans (about 1/2 cup), bell pepper (1/4), pomegranate arils (1/4 cup), avocado slices (1/4), and cilantro (1/4 cup). Over every bowl, squirt the juice from one lemon half, drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of coarse sea salt (optionally available) and a pinch of freshly floor black pepper.
- Serve instantly, or retailer in hermetic containers within the fridge till serving time.
- Makes 4 servings.
- Prep Time: 10 minutes
- Cook dinner Time: 42 minutes
- Class: Entree
- Delicacies: American
Diet
- Serving Dimension: 1 serving
- Energy: 451
- Sugar: 7 g
- Sodium: 19 mg
- Fats: 11 g
- Saturated Fats: 2 g
- Carbohydrates: 78 g
- Fiber: 15 g
- Protein: 15 g
Try a few of my different favourite bowls, together with:
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