Description
Delicious vegetarian burrito bowl packed with fresh veggies and creamy avocado crema Perfect meatless meal for healthy flavorful dining
Ingredients
Scale
1 cup cooked brown rice
1 can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 red bell pepper, diced
1 small red onion, finely chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and black pepper to taste
1 ripe avocado
Juice of 1 lime
1/4 cup Greek yogurt or plant-based yogurt
Fresh cilantro, chopped (optional)
Instructions
- Prepare the base: In a large skillet over medium heat, warm a drizzle of olive oil until shimmering. Add the chopped red onion and diced red bell pepper. Sauté for 5 minutes, stirring occasionally, until soft and fragrant with a hint of sweetness.
- Spice it up: Sprinkle in the ground cumin, smoked paprika, salt, and pepper. Stir well to coat the veggies with the spices, allowing them to toast slightly for about 1 minute.
- Add beans and corn: Toss in the black beans and corn kernels. Cook, stirring gently, until heated through and well combined, about 3-4 minutes.
- Get the rice ready: Warm the cooked brown rice either in a microwave or briefly in a dry pan. Fluff it with a fork.
- Make the avocado crema: In a blender or food processor, combine the ripe avocado, lime juice, yogurt, a pinch of salt, and a small handful of chopped cilantro if using. Blend until silky smooth and creamy.
- Assemble your bowl: Spoon a generous serving of rice into each bowl, top with the bean and vegetable mixture, and finish with a drizzle of avocado crema. Scatter extra cilantro or a squeeze of lime on top for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Mexican-inspired
Nutrition
- Calories: 420 calories
- Sugar: 6 grams
- Fat: 18 grams
- Carbohydrates: 48 grams
- Fiber: 12 grams
- Protein: 15 grams
Keywords: vegetarian, burrito bowl, avocado crema, plant-based, easy dinner, quick meal, Mexican-inspired, healthy recipe
