Energy bowl recipes are simply. so. nice. Aren’t they? I really like the mix of a complete grain basis, with layers of seasonal produce, plant proteins, veggies, and fruits to create essentially the most nutritious, scrumptious vegan bowl ever. And this easy, but highly effective bowl recipe options layered turmeric rice, black beans, pomegranate seeds, avocados, inexperienced onions, and bell peppers. You need to use this superb Black Beans and Rice Vegan Bowl recipe for meal prep, too. Simply get the substances all collectively to create a number of grab-and-go, packed up meals for the week. Or I really like to arrange the entire substances and let the entire household construct their bowl the way in which 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 aspect dish all by itself. Then the toppings are all so recent and straightforward. You possibly can even change up the toppings per your style desire or season. Attempt cauliflower florets, cucumbers, radishes, and chickpeas, for instance. The sky is the restrict on creativity.
Watch the recipe video on tips on how to make this Black Beans and Rice Vegan Bowl right here.
Description
This wholesome, straightforward, and scrumptious Black Beans and Rice Vegan Bowl is filled with colourful, wholesome substances, together with turmeric rice, black beans, avocados, peppers, and pomegranate seeds.
Turmeric Rice:
Toppings:
- 1 (15-ounce) can black beans, rinsed, drained
- 1 medium bell pepper, sliced
- 1 cup recent pomegranate arils (or seeds)
- 1 giant avocado, peeled, sliced
- 1 cup chopped recent cilantro
- 2 lemons, sliced in half
- 1 tablespoon + 1 teaspoon additional virgin olive oil
- 1/2 teaspoon coarse sea salt (optionally available)
- 1/2 teaspoon freshly floor black pepper
- 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 nicely, cowl, and prepare dinner over medium warmth—stirring often to stop from sticking—for about 40 minutes, till simply tender, however not mushy. Stir in lemon juice and season with sea salt (as desired). Stir nicely 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 prepare 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
- Prepare dinner Time: 42 minutes
- Class: Entree
- Delicacies: American
Vitamin
- Serving Measurement: 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
Key phrases: turmeric, bowl recipe, vegan bowl recipe
Take a look at a few of my different favourite bowls, together with:
Inexperienced Goddess Grain Bowl
Sesame Tempeh Grain Bowl
Moroccan Chickpea Sorghum Bowl
Noodle Bowl with Thai Tofu and Greens
Vegan Poke Bowl with Tofu, Watermelon, and Quinoa
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