Black Beans and Rice Vegan Bowl

Power bowl recipes are just. so. great. Aren’t they? I love the combination of a whole grain foundation, with layers of seasonal produce, plant proteins, veggies, and fruits to create the most nutritious, delicious vegan bowl ever. And this simple, yet powerful bowl recipe features layered turmeric rice, black beans, pomegranate seeds, avocados, green onions, and bell peppers. You can use this amazing Black Beans and Rice Vegan Bowl recipe for meal prep, too. Just get the ingredients all together to create several grab-and-go, packed up meals for the week. Or I love to prepare all of the ingredients and let the whole family build their bowl the way they like it. No matter what, this is a healthy plant-powered meal strategy that is here to stay.

That’s why I really love this completely plant-based, gluten-free black beans and rice vegan bowl. It all starts with this super flavorful golden turmeric rice, which is a great side dish all on its own. Then the toppings are all so fresh and easy. You can even change up the toppings per your taste preference or season. Try cauliflower florets, cucumbers, radishes, and chickpeas, for example. The sky is the limit on creativity.

Watch the recipe video on how to make this Black Beans and Rice Vegan Bowl here.

Black Beans and Rice Vegan Bowl

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(12 votes, average: 4.83 out of 5)
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4.8 from 12 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 45 minutes
• Yield: 4 bowls 1x

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Description

This healthy, easy, and delicious Black Beans and Rice Vegan Bowl is packed with colorful, healthy ingredients, including turmeric rice, black beans, avocados, peppers, and pomegranate seeds.

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Ingredients

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Turmeric Rice:

• 1 tablespoon extra-virgin olive oil
• 1 cup brown basmati rice, uncooked
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 teaspoons turmeric
• ½ teaspoon freshly ground black pepper
• 2 cups water
• 1 cube vegetable bouillon
• Sea salt (optional, as desired)
• ½ lemon, juiced

Toppings:

• 1 (15-ounce) can black beans, rinsed, drained
• 1 medium bell pepper, sliced
• 1 cup fresh pomegranate arils (or seeds)
• 1 large avocado, peeled, sliced
• 1 cup chopped fresh cilantro
• 2 lemons, sliced in half
• 1 tablespoon + 1 teaspoon extra virgin olive oil
• 1/2 teaspoon coarse sea salt (optional)
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. To make Turmeric Rice: Heat olive oil in a medium pot. Add basmati rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water and vegetable bouillon, stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and season with sea salt (as desired). Stir well and heat for an additional 1-2 minutes. Remove from heat.
2. To Prepare Bowls: While rice is cooking, prepare all toppings. Divide cooked turmeric rice among 4 bowls (about 3/4 cup per bowl). Divide the toppings among the 4 bowls and arrange on top 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 each bowl, squirt the juice from one lemon half, drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of coarse sea salt (optional) and a pinch of freshly ground black pepper.
3. Serve immediately, or store in airtight containers in the refrigerator until serving time.
4. Makes 4 servings.

• Prep Time: 10 minutes
• Cook Time: 42 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 451
• Sugar: 7 g
• Sodium: 19 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Carbohydrates: 78 g
• Fiber: 15 g
• Protein: 15 g

Check out some of my other favorite bowls, including:

Green Goddess Grain Bowl
Sesame Tempeh Grain Bowl
Moroccan Chickpea Sorghum Bowl
Noodle Bowl with Thai Tofu and Vegetables
Vegan Poke Bowl with Tofu, Watermelon, and Quinoa