Power bowl recipes are simply. so. nice. Aren’t they? I 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 can use this wonderful Black Beans and Rice Vegan Bowl recipe for meal prep, too. Just get the components all collectively to create a number of grab-and-go, packed up meals for the week. Or I like to organize all the components and let the entire household construct their bowl the best way they prefer it. No 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. It all begins with this tremendous flavorful golden turmeric rice, which is a superb facet dish all by itself. Then the toppings are all so recent and straightforward. You may even change up the toppings per your style choice or season. Try cauliflower florets, cucumbers, radishes, and chickpeas, for instance. The sky is the restrict on creativity.
Watch the recipe video on make this Black Beans and Rice Vegan Bowl right here.
Description
This wholesome, straightforward, and scrumptious Black Beans and Rice Vegan Bowl is full of colourful, wholesome components, 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 further virgin olive oil
- 1/2 teaspoon coarse sea salt (elective)
- 1/2 teaspoon freshly floor black pepper
- To make Turmeric Rice: Heat 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 properly, cowl, and cook dinner over medium warmth—stirring often to forestall from sticking—for about 40 minutes, till simply tender, however not mushy. Stir in lemon juice and season with sea salt (as desired). Stir properly and warmth for an extra 1-2 minutes. Remove from warmth.
- To Prepare Bowls: While 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 prime 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 (elective) 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
- 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
Keywords: turmeric, bowl recipe, vegan bowl recipe
Check out a few of my different favourite bowls, together with:
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
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