Description
Ready in 30 minutes, this vibrant bowl is packed with fresh veggies and hearty beans. Perfect for a quick weeknight meal.
Ingredients
Units
- 3 medium bell peppers (7 g)
- 1/2 large white onion (113 g)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 roma tomatoes (907 g)
- 1/2 cup (118 ml) fresh cilantro
- 1 jalapeno
- 1/2 juicy lime (30 ml)
- 1/2 teaspoon salt
- 2 cups (473 ml) cooked brown rice
- 1 can black beans
- 1 avocado
- Fresh lime
- Fresh cilantro
- Salt + pepper
Instructions
For the bell pepper saute
- Bring a 12-inch pan to medium-low heat and add bell peppers, onions, olive oil, salt, and pepper. Cook for 20 minutes, or until bell peppers are tender, stirring occasionally.
For the pico de gallo
- Combine tomato, onion, cilantro, jalapeno, lime, and salt in a bowl. Season to taste with additional lime juice and salt, if needed.
Assemble your bowls
- Add 1 cup of warm or hot cooked brown rice to each bowl.
- Add 1/2 cup of room temperature or warm black beans to each bowl.
- Add 1/2 cup of warm or hot sautéed bell peppers and 1/2 cup of chilled pico de gallo to each bowl.
- Divide the chilled avocado between the two bowls so each bowl gets half of the avocado.
- Squeeze fresh lime juice over the entire bowl.
- Sprinkle chopped cilantro over the bowl, if desired.
- Taste and add more salt and pepper, if needed.
Notes
- For a smoky flavor, roast the bell peppers and onions before sautéing.
- To make this recipe vegan, omit the avocado or substitute with a vegan alternative.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Latin
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 15
- Protein: 15