Description
A healthy and flavorful vegan burrito bowl packed with rice, black beans, sautéed peppers and onions, kale, and homemade guacamole.
Ingredients
Scale
- 1 cup uncooked long grain rice
- 2 cups water
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale
- 1 teaspoon olive oil
- 1 garlic clove, minced
- Pinch of salt
- 1 ripe avocado
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/4 teaspoon salt
- 1 tablespoon finely diced red onion
Instructions
- Add the rice, water, and salt to a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 to 18 minutes, until tender. Fluff with a fork.
- While the rice cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced onion and cook for 2 minutes.
- Stir in the garlic, black beans, cumin, chili powder, smoked paprika, salt, and water. Cook for 4 to 5 minutes, stirring occasionally, until warmed through.
- In another skillet, heat 1 tablespoon olive oil over medium-high heat. Add the bell peppers and onion.
- Season with garlic powder, smoked paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring often, until the vegetables are tender and lightly charred.
- Heat 1 teaspoon olive oil in a pan over medium heat. Add the kale, garlic, and a pinch of salt. Cook for 2 to 3 minutes, until wilted.
- In a small bowl, mash the avocado with lime juice, cilantro, salt, and diced red onion to make the guacamole.
- Divide the rice between bowls.
- Top with the black beans, sautéed kale, peppers and onions, and a scoop of guacamole.
- Serve warm.
Notes
- Use fresh ingredients for the best flavor.
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan burrito bowl, veggie burrito bowl, guacamole rice bowl, healthy vegan dinner, plant based bowl recipe, black bean bowl