Vegan, gluten-free, protein-rich black bean bowl. So warming and delicious, you won’t even believe it is loaded with nutrients. And it just takes a few minutes to prepare, perfect for busy weeknight dinners!
114 oz can diced tomatoes -OR 1 big tomato chopped (about 1 ¾ cup), + ½ cup of tomato puree* + ½ tsp of coconut sugar
114 oz can black beans, drained and rinsed - OR 1 ½ cup of cooked black beans
Salt and Pepper to taste
⅓cupuncooked brown rice*
Cook the rice according to instructions.
While the rice is cooking, heat the olive oil over medium heat.
Add onions and sauté for about 2 minutes, then add the garlic and red bell pepper and fry for another 2 minutes.
Add the spices and cook for about a minute, until fragrant; always stirring to keep them from burning.
Add tomatoes and black beans. Mix everything up, and let the whole thing cook for about 5 minutes, so the flavors can develop.
Turn off the stove; add the corn, lemon/lime juice and season with salt and pepper.
Give it a good stir and serve while it’s hot.
Make yourself a delicious bowl of black beans and brown rice. Top with creamy avo chunks, chopped cilantro leaves and a good squeeze of lemon/lime juice.
*I like to soak my rice overnight. Soaking grains overnight makes them a whole lot healthier (you can read more about it here: https://www.foodmatters.com/article/the-benefits-of-soaking-nuts-and-seeds).