Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rice bowl with avocado, corn, white beans and cherry tomatoes (vegan). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Avocado Rice Bowls with Black Beans & Tomato Salsa Vegan Jump to Recipe Print Recipe. These easy Avocado Rice Bowls with Black Beans & Tomato Salsa are the perfect answer for those days when you want a quick, but delicious lunch. This could also be served with corn tortillas, but.
Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan) is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have rice bowl with avocado, corn, white beans and cherry tomatoes (vegan) using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan):
- Make ready 1-1.5 Cups Uncooked Rice
- Make ready 15-20 Cherry Tomatoes
- Make ready 1 Ripe Avocado
- Take 1 Can Corn
- Take 1 Can White Beans (works great with black beans as well)
- Get 1 Red Onion
- Take Herbs and Spices
- Prepare Balsamic Vinegar (optional)
- Get Olive Oil
In this recipe, I used white rice, but we typically gravitate towards fiber-rich brown rice. Quinoa would work well here, too. For the recipe, head over to allParenting. I promise that this will become a go.
Instructions to make Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan):
- Peel the avocado and cut it into medium-sized strips. Wash the canned corn and white beans thoroughly. Wash the cherry tomatoes as well. Slice the onion into half-rings.
- Cook the rice in salt water (I suggest al dente). While the rice is cooking, coat a pan with olive oil. First fry the cherry tomatoes until they lose some of their moisture. Don't overdo it or they will turn mushy. Remove them from the pan and fry the corn, for only 3-4 minutes. Remove them from the pan.
- Fry the onions until they soften up. Add the beans to the onions, season with herbs (any mix will do, as you prefer) and add a dash of water to the pan. Optionally, add a dash of balsamic vinegar and/or turmeric to the pan, to give the dish some colour (that's how I prefer it). After 3-4 minutes, turn off the heat.
- When the rice is done cooking, put it in the middle of a bowl and arrange the tomatoes, beans with onions, avocado and corn around it. Season with salt, pepper, cayenne pepper (optional) and herbs (any mix, preferably one with basil). Serve with Pita bread or toasted tortillas. Enjoy your meal! 🙂
I can't stop eating this salsa. Place your desired amount of Massaged Chipotle Kale, Black Beans, Brown Rice, and Seared Corn into each bowl. Top with Tomatoes, Avocado, Cilantro, Red Onion, and an extra drizzle of Chipotle Mayo*. Because rice bowls rely on components - white or brown rice, a protein, a veggie, a sauce - you can almost always improvise them without a trip to the store. Start with a base of cooked rice, and then, get creative!
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