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Fresh Rice and Bean Summer Bowl

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A quick, wholesome vegan lunch bowl featuring fluffy rice, smoky black beans, and fresh summer veggies tossed in a tangy vinaigrette. Perfect for warm days and easy to customize.

Ingredients

Scale
  • 1 cup jasmine or basmati rice, rinsed (about 185g)
  • 2 cups water or vegetable broth (475ml)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Juice of half a lime (about 1 tablespoon)
  • Salt and black pepper to taste
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1 medium cucumber, diced (about 200g)
  • 1/4 cup red onion, finely chopped
  • 1/2 cup corn kernels (fresh or thawed from frozen)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 avocado, sliced
  • 2 tablespoons olive oil (for vinaigrette)
  • 1 tablespoon apple cider vinegar or fresh lemon juice
  • 1 teaspoon maple syrup or agave nectar
  • 1 small garlic clove, minced
  • Salt and pepper to taste (for vinaigrette)

Instructions

  1. Rinse 1 cup (185g) of jasmine or basmati rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups (475ml) of water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes to steam. Fluff with a fork.
  2. While the rice cooks, heat 1 tablespoon olive oil in a pan over medium heat. Add the drained and rinsed black beans, sprinkle with 1 teaspoon smoked paprika, salt, and black pepper. Stir gently and cook for 5 minutes until warmed through and slightly fragrant. Squeeze in the juice of half a lime and toss to combine. Remove from heat.
  3. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar (or lemon juice), 1 teaspoon maple syrup, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
  4. While the beans and rice finish, halve 1 cup cherry tomatoes, dice 1 medium cucumber, finely chop 1/4 cup red onion, and measure out 1/2 cup corn kernels. Chop 1/4 cup fresh cilantro if using. Slice 1 ripe avocado last to keep it fresh.
  5. In a large mixing bowl, combine the cooked rice, beans, cherry tomatoes, cucumber, red onion, corn, and cilantro. Pour the vinaigrette over and toss gently to coat all ingredients evenly. Taste and adjust salt or acidity.
  6. Scoop the mixture into bowls and top each with sliced avocado. Optionally, add a sprinkle of chili flakes or a squeeze of extra lime for a zingy finish.

Notes

Keep avocado slices separate until serving to avoid browning. Letting the bowl chill for 15-20 minutes in the fridge helps flavors meld. Use vegetable broth instead of water for more flavor. Adjust seasoning gradually and taste as you go.

Nutrition

Keywords: vegan lunch, rice and beans, summer bowl, healthy meal, quick recipe, plant-based, gluten-free

Find it online: https://gleefulfork.com/fresh-rice-and-bean-summer-bowl-recipe-easy-wholesome-vegan-lunch-ideas/