Spiced Black Bean Taco Bowl
A rice-based bowl topped with seasoned black beans, roasted vegetables, and fresh garnishes. Customizable base grains, proteins, and vegetable additions create multiple variations from one recipe.
Ingredients
Method
Cook brown rice according to package directions (typically 1 cup rice to 2.5 cups water, simmered 45 minutes). Drain if needed and set aside.
Dice red onion, bell pepper, and zucchini into bite-sized pieces; mince garlic.
Heat olive oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds until fragrant.
Add diced red onion and bell pepper; sauté 3–4 minutes until softened. Stir in zucchini and cook 2–3 minutes more.
Add black beans, cumin, and chili powder; stir well to coat. Cook 3–4 minutes until beans are warmed through and vegetables are tender-crisp.
Deglaze pan with lime juice, stirring to loosen any browned bits. Season with salt to taste.
Divide cooked rice evenly among serving bowls.
Top rice with the spiced bean and vegetable mixture.
Garnish each bowl with fresh cilantro, avocado slices, and a warm corn tortilla on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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