Black Beans and Rice Vegan Bowl
Ingredients
Turmeric Rice
-
1
tablespoon
extra-virgin olive oil
-
1
cup
brown basmati rice, uncooked
-
1
tablespoon
grated fresh ginger
-
2
cloves
garlic, minced
-
2
teaspoons
turmeric
-
½
teaspoon
freshly ground black pepper
-
2
cups
water
-
1
cube
vegetable bouillon
-
½
lemon
juiced
-
to taste
none
sea salt (optional)
Toppings
-
1
15-ounce can
black beans, rinsed and drained
-
1
medium
bell pepper, sliced
-
1
cup
fresh pomegranate arils (or seeds)
-
1
large
avocado, peeled and sliced
-
1
cup
chopped fresh cilantro
-
2
lemons
sliced in half
-
1
tablespoon + 1 teaspoon
extra virgin olive oil
-
½
teaspoon
coarse sea salt (optional)
-
½
teaspoon
freshly ground black pepper
Instructions
- Heat olive oil in a medium pot, then add rice, ginger, garlic, turmeric, and black pepper, sautéing for 2 minutes.
- Add water and vegetable bouillon, stir, cover, and cook over medium heat for about 40 minutes, stirring occasionally.
- Stir in lemon juice and season with sea salt as desired, then heat for an additional 1-2 minutes before removing from heat.
- Prepare toppings while rice is cooking by slicing bell pepper, avocado, and preparing pomegranate arils and cilantro.
- Divide cooked turmeric rice among 4 bowls, about ¾ cup per bowl.
- Top each bowl with black beans, bell pepper, pomegranate arils, avocado slices, and cilantro.
- Squeeze juice from one lemon half over each bowl, drizzle with olive oil, and sprinkle with sea salt and black pepper as desired.
- Serve immediately or store in airtight containers in the refrigerator.
Nutrition Facts (estimated)
Servings
4
Calories
451
Total fat
11g
Total carbohydrates
78g
Total protein
15g
Sodium
19mg
Cholesterol
0mg
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