Black Bean Rice Bowl Food

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BURRITO BOWL WITH CHIPOTLE BLACK BEANS



Burrito bowl with chipotle black beans image

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Provided by Jennifer Joyce

Categories     Lunch

Time 30m

Number Of Ingredients 14

125g basmati rice
1 tbsp olive oil
2 garlic cloves, chopped
400g can black beans, drained and rinsed
1 tbsp cider vinegar
1 tsp honey
1 tbsp chipotle paste
100g chopped curly kale
1 avocado, halved and sliced
1 medium tomato, chopped
1 small red onion, chopped
chipotle hot sauce
coriander leaves
lime wedges

Steps:

  • Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
  • Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

BLACK BEAN, TOFU & AVOCADO RICE BOWL



Black bean, tofu & avocado rice bowl image

Mix up your midweek meals with this vegetarian Mexican brown rice and grilled tofu dinner - swap for chunks of chorizo to make it meaty

Provided by Cassie Best

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 12

2 tbsp olive or rapeseed oil
1 red onion , chopped
3 garlic cloves , crushed
2 tsp ground cumin
2 x 400g cans black beans , drained and rinsed
zest 2 limes , then 1 juiced, the other cut into wedges to serve
396g pack tofu , halved through the centre, then chopped into small chunks
2 tsp smoked paprika
2 x 200g pouches cooked brown rice
2 small ripe avocados , halved, stoned, peeled and chopped
small bunch coriander , leaves only
1 red chilli , thinly sliced (optional)

Steps:

  • Heat the grill to High. Heat 1 tbsp oil in a frying pan, add the onion and cook, stirring, for 5 mins or so until soft. Add the garlic and sizzle for 30 secs more, then stir in the cumin and black beans. Cook for 5 mins until the beans start to pop and are hot through. Stir through the lime zest and juice, and season.
  • While the beans cook, put the tofu in a bowl and gently toss through the remaining oil, the paprika and some seasoning. Line a baking tray with foil and arrange the tofu on top. Cook under the grill for 5 mins each side until charred all over.
  • Heat the rice following pack instructions, then divide between bowls. Top with the beans, tofu, avocado, coriander and a wedge of lime. Add a few slices of chilli too, if you like it spicy.

Nutrition Facts : Calories 546 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 14 grams fiber, Protein 25 grams protein, Sodium 0.8 milligram of sodium

CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.

Provided by Liz DellaCroce

Categories     Side Dish

Time 10h

Number Of Ingredients 15

1 pound black beans - dried
3 cloves garlic
4 bay leaves (divided)
2 tablespoons extra virgin olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
2 cloves garlic (minced)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon cayenne
2 cups long grain white rice (rinsed)
4 cups chicken broth (low sodium)
minced cilantro and lime wedges (to serve)

Steps:

  • Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
  • To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
  • Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
  • Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
  • Rince rice in a strainer until the water comes out clear
  • Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
  • Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
  • Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 220 kcal, Carbohydrate 51.3 g, Protein 10.7 g, Fat 1.6 g, SaturatedFat 0.2 g, Sodium 724 mg, Fiber 13.1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

MOJO-STYLE BLACK BEAN AND RICE BOWL



Mojo-Style Black Bean and Rice Bowl image

Based on a local street vendor favorite. The tangy mojo Cubano (garlic sauce) makes all the difference in this tasty and filling recipe. Don't be intimidated by the number of separate preparations, as it all comes together while the brown rice cooks.

Provided by iThrowLikeAgirl

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h5m

Yield 4

Number Of Ingredients 18

4 cups water
2 cups brown rice
salt
2 (15 ounce) cans black beans
1 onion, chopped
¼ teaspoon ground cayenne pepper
½ cup cilantro, chopped
½ lime, juiced
4 garlic cloves, minced
½ teaspoon salt
½ white onion, sliced
¼ cup olive oil
¼ cup lemon juice
2 tablespoons orange juice
½ teaspoon ground cumin
1 cup grated Cheddar cheese
1 cup fresh salsa
1 cup sour cream, or to taste

Steps:

  • Mix rice with water and a dash of salt in a 4-quart saucepan; bring to a boil. Stir, cover, reduce heat, and let simmer until tender, 40 to 45 minutes.
  • At the same time, drain most of the liquid from the beans and combine with onion and cayenne in a small saucepan. Bring to a simmer and cook, covered, 15 to 20 minutes. Add cilantro and lime juice, stir, and remove from heat.
  • Combine garlic and salt for sauce in a small bowl; mash together to form a paste. Add garlic paste to sliced onion, olive oil, lemon juice, orange juice, and cumin in an electric blender and process until smooth. Transfer to a small nonstick skillet and simmer, stirring regularly and taking care not to burn, for 5 minutes.
  • Layer 1 cup of rice, 2 to 3 tablespoons mojo Cubano, 3/4 cup black beans, a generous sprinkling of Cheddar cheese, salsa, and a dollop of sour cream in a large bowl. Repeat for each serving.

Nutrition Facts : Calories 950.3 calories, Carbohydrate 124 g, Cholesterol 55 mg, Fat 38.4 g, Fiber 20.5 g, Protein 30.9 g, SaturatedFat 16 g, Sodium 1816.9 mg, Sugar 6.5 g

QUICK AND EASY BLACK BEANS AND RICE



Quick and Easy Black Beans and Rice image

This Black Beans and Rice recipe uses canned beans as a shortcut and is SO quick and easy, vegan, healthy, and protein-packed, with phenomenal fresh flavor and texture. The whole family will love it!

Provided by Elizabeth Lindemann

Categories     Dinner

Time 25m

Number Of Ingredients 13

1 cup short grain white rice
2 cups water
1/2 teaspoon kosher salt
juice of one lime
2 tablespoons fresh cilantro (roughly chopped)
1 tablespoon extra-virgin olive oil
1 small onion (finely diced)
28 oz. can black beans (drained and rinsed)
1 teaspoon cumin
1/2 teaspoon kosher salt
1 cup water
juice of one lime
2 tablespoons fresh cilantro (roughly chopped)

Steps:

  • To make the rice, bring water to a boil, add rice (1 cup) and kosher salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
  • While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
  • Add drained and rinsed black beans, cumin (1 teaspoon), kosher salt (1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
  • Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot.
  • Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
  • Serve the beans on top of the rice as a side or meal.

Nutrition Facts : Calories 393 kcal, Carbohydrate 72 g, Protein 15 g, Fat 4 g, Sodium 1357 mg, Fiber 14 g, Sugar 1 g, ServingSize 1 serving

SWEET POTATO AND BLACK BEAN RICE BOWLS



Sweet Potato and Black Bean Rice Bowls image

I like to use a shorter, stickier rice for these bowls, so it feels a little heartier. Sticky rice is mixed with lime, cilantro and jalapeño, then tossed with black beans and topped with sweet potatoes for the perfect, filling, vegan meal. It's great for meal prep, too!

Provided by Megan Mitchell

Categories     main-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

3 medium orange sweet potatoes, peeled and cut into 1/2-inch cubes
2 to 3 tablespoons liquid coconut oil
2 teaspoons ground coriander
Kosher salt
2 cups medium-grain rice, such as Calrose, rinsed until the water runs clear
1 bay leaf
2 limes, zested and juiced
1 medium jalapeño, minced
3/4 cup cilantro leaves and stems, finely minced
One 15-ounce can black beans, drained and rinsed
2 medium Haas avocados, thinly sliced
Cilantro sprigs, for garnish
Jalapeño slices, for garnish
Lime wedges, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sweet potato cubes on a large sheet tray and liberally drizzle with the coconut oil, then sprinkle with the coriander and a good amount of salt. Toss and spread out into a flat, even layer. Bake for 15 minutes, toss, then bake until golden and tender, another 10 minutes.
  • Meanwhile, stir together the rinsed rice, 4 cups water, bay leaf and 1 teaspoon salt in a medium saucepan. Bring up to a boil over medium-high heat, cover, decrease the heat to low and simmer for 10 minutes. Remove the lid, increase the heat to medium and cook until all of the liquid has absorbed, about 5 minutes. Let sit uncovered for 5 minutes.
  • Spoon the cooked rice into a large bowl then add the lime zest and juice, jalapeño, cilantro and black beans. Toss together, then taste for seasoning and add more salt if needed.
  • To serve, scoop some of the rice and bean mixture into a shallow bowl, then top with some of the roasted sweet potatoes, sliced avocado, cilantro sprigs, sliced jalapeños and a lime wedge.

RICE AND BEAN BOWL DINNER



Rice and Bean Bowl Dinner image

This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that's what you prefer.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon unsalted butter
2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 ½ medium avocados, divided
4 tablespoons cilantro, divided
3 tablespoons fresh lime juice
1 pint cherry tomatoes, halved
1 cup fresh corn kernels
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup tortilla chips

Steps:

  • Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
  • In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
  • In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

BLACK BEAN AND BROWN RICE BOWL WITH POACHED EGGS



Black bean and brown rice bowl with poached eggs image

The simple addition of poached eggs takes this dish from zero to hero in no time. You can even use leftover or pre-cooked rice.

Provided by BBC Food

Categories     Main course

Yield Serves 2

Number Of Ingredients 11

110g/3½oz brown rice, rinsed
1 tbsp olive oil
400g tin black beans, drained and rinsed
2 tsp smoked paprika
1 tsp white wine vinegar
2 free-range eggs
50g/2oz spinach
1 avocado, halved and sliced
40g/1½oz feta, crumbled
½ lemon, juice only
sea salt and freshly ground black pepper

Steps:

  • Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside.
  • Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika.
  • Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes.
  • While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper.
  • Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste.

BLACK BEAN CHICKEN BOWL WITH CITRUS VINAIGRETTE



Black Bean Chicken Bowl with Citrus Vinaigrette image

The key to this flavorful meal-in-a-bowl is the Cuban mojo-inspired vinaigrette. Instead of traditional sour oranges, I've used a combination of regular orange juice and vinegar for that sweet-sour tang, plus a hefty dose of garlic. The mixture doubles as a fast marinade for the chicken and as a finishing sauce after the bowls are assembled for a fresh pop of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup converted white rice
1/4 cup orange juice
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
3/4 teaspoon dried oregano
1 small red bell pepper, chopped
1 15-ounce can black beans, drained and rinsed
4 cloves garlic, finely chopped
3/4 teaspoon ground cumin
1/2 cup fresh cilantro, roughly chopped, plus more for topping

Steps:

  • Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes.
  • Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining 1/4 teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro.
  • Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro.

Nutrition Facts : Calories 550, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 104 milligrams, Sodium 688 milligrams, Carbohydrate 59 grams, Fiber 7 grams, Protein 30 grams, Sugar 3 grams

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Total Time 35 mins


TROPICAL BLACK BEANS AND RICE WITH MANGO - OAT&SESAME
How to make Tropical Black Beans and Rice. These vegan black beans and rice bowls combine my most favorite beets – the golden ones – with juicy fresh mango, cilantro, …
From oatandsesame.com
5/5 (1)
Total Time 1 hr 15 mins
Category Salad, Side Dish
Calories 347 per serving
  • Wash and trim the greens off the beets. Wrap in foil and roast at 400F for about 60 minutes depending on the size of your beets.
  • In a medium saucepan, bring 1 cup of rice and 1.5 cups of water to a boil. Adding a pinch or two of salt.
  • Turn the heat to low, add coconut flakes to the top layer and cover. Approx. 20 min for white and 30-40 for brown followed by a 10 minute rest. (Follow the rice package instructions.)


LOW CALORIE CHICKEN, BLACK BEAN & BROWN RICE BURRITO BOWL
How to Make Black Bean Chicken and Rice Burrito Bowls. Step 1: Gather and prepare all ingredients. Preparing bowl ingredients. Step 2: Preheat oven to 375F degrees. …
From simple-nourished-living.com
4.3/5 (3)
Total Time 25 mins
Category Main Course
Calories 390 per serving
  • Grill chicken 3-5 minutes per side or until done. Chicken can also be cooked indoors in a grill pan over medium-high heat. Or you can skip the cooking and use rotisserie chicken breast. Cut cooked chicken breast into bite-size pieces.


CHIPOTLE BLACK BEAN BURRITO BOWLS WITH ... - FROM MY BOWL
Turn off the heat, add Salt to taste, and set aside. Finally, assemble each bowl. Place your desired amount of Massaged Chipotle Kale, Black Beans, Brown Rice, and …
From frommybowl.com
5/5 (5)
Category Main
Cuisine American
Total Time 1 hr
  • First, prep your Rice. Add the dry Brown Rice to a pot with 1 3/4 cups of water; bring the mixture to a boil, cover, and then simmer on low heat for 45 minutes. You can also cook your Beans here as well, if you haven’t already.
  • In the meantime, wash and prep your Veggies. Add the chopped Kale to a large bowl with the Vegan Chipotle Mayo; use your hands to massage the Mayo into the Kale for a minute or so, adding more dressing as necessary. Set aside on the counter or fridge, if you’d like it to be cold for serving.
  • Next, prepare the Seared Corn. Add the Corn and Lime Zest to a large non-stick pot over Medium-High Heat. My Corn was very juicy so I did not need to add any water to get this “started”, but if your Corn is dry, add 1/3 cup of Water to the pot as well to get things going. “Sear” the Corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooking. The Corn will gradually become brown around the edges, and you may have some brown marks on the bottom of the pot – don’t worry though, this is creating flavor!
  • Next, “de-glaze” the pot by adding the Lime Juice to it and quickly stirring it throughout the Corn. This will remove the brown marks on the bottom of the pan, and incorporate that flavor into the Corn. Turn off the heat, add Salt to taste, and set aside.


CUBAN BLACK BEAN AND YELLOW RICE BOWLS (WITH ROASTED ...
For the plantains. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Peel and slice plantains into 1/2″ pieces and place in one even layer on the …
From 100daysofrealfood.com
4.7/5 (9)
Total Time 50 mins
Category Dinner, Lunch, Salads
Calories 800 per serving
  • Heat the olive oil in a saucepan over medium heat. Cook the shallot and garlic, while stirring, until they begin to soften, 2 to 3 minutes. Add the rice, broth, turmeric, and salt, and bring to a boil.
  • Add the olive oil to a large skillet over medium heat. Cook the onion and jalapeno until they begin to soften, 2 to 3 minutes.
  • Divide the yellow rice among four bowls. Top it off with sections of plantains, black beans, bell pepper, avocado, and cilantro. Serve or add to the lunch box for the next day and eat cold or at room temp.


MEXICAN-INSPIRED BLACK BEAN & BROWN RICE BOWL RECIPE ...
Step 1. Spray a barbecue or chargrill pan with oil and heat over medium heat. Cook corn for 8 minutes, turning, or until lightly charred and tender. When cool enough to handle, cut kernels from cob, using a small, sharp knife. Step 2. Arrange rice, corn, beans, tomato and cucumber in a bowl.
From woolworths.com.au
Cuisine Mexican
Category Lunch
Servings 1
Total Time 15 mins


BLACK BEAN BURRITO BOWL (PLANT BASED) - LITTLE SPOON FARM
Prepare rice as directed on package. Season beans with cumin and chili powder and then cook on stove in a skillet until heated thoroughly. Heat corn on stovetop or in the microwave. Place the rice, beans and corn into 4 bowls and top with remaining ingredients. Serve with sourdough tortillas on the side or tortilla chips crumbled on top.
From littlespoonfarm.com
Cuisine Mexican
Total Time 35 mins
Category Entree, Main Course
Calories 298 per serving


CUBAN CHICKEN & BLACK BEAN RICE BOWLS - HEALTHY LIVING AND ...
Recipes. Cuban Chicken & Black Bean Rice Bowls By Healthy Living and Lifestyle April 17, 2019 Cuban Chicken & Black Bean Rice Bowls , By www.uniquegiftstips.com . Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that's …
From uniquegiftstips.com
Servings 12
Estimated Reading Time 2 mins
User Interaction Count 9.8K
Total Time 1 hr


CHICKEN AND BLACK BEAN CAULIFLOWER RICE BURRITO BOWLS ...
Chicken and Black Bean Cauliflower Rice Burrito Bowls How-To Photos: Cut a cauliflower head into florets – you will need 4 cups (you can substitute purchased fresh cauliflower rice – see tip under recipe) Use a food processor to finely chop the cauliflower florets. Cook the cauliflower rice with red sweet pepper, green onion bottoms, garlic, chili powder, and salt in a …
From freshfoodbites.com
Estimated Reading Time 6 mins
Total Time 40 mins


RICE AND BLACK BEAN BURRITO BOWL » FOOD & COMMUNITY
Remove the pan from the heat and set aside, covered. Meanwhile, heat the oil in a large frying pan. Add the onion and celery and fry for 5 minutes, or until softened. Stir in the garlic, paprika and cumin. Cook for 1-2 minutes. Stir in the red pepper, black beans and stock.
From food-and-community.tesco.ie
Servings 2
Total Time 30 mins


BLACK BEAN MANGO RICE BOWL - ONCE A MONTH MEALS
Mix lime juice, honey, ginger, cumin, cilantro, salt, and pepper in a medium bowl and then pour into black bean mixture. Allow to cool, then stir in mango. After cooling, divide rice in 1/2 of indicated number of quart freezer bags. Divide vegetables in other 1/2 of indicated number of quart freezer bag. Label and freeze both bags.
From onceamonthmeals.com
Servings 4
Category Lunch


ROASTED SWEET POTATO BLACK BEAN BOWLS - SKINNYTASTE
Sweet Potato Black Bean Bowls. I love sweet potatoes and bowl recipes so I love this plant based meal in one dish. These bowls are very satisfying due to their long list of nutritious ingredients. You get protein and fiber from a combination of brown rice, beans, Greek yogurt, and sweet potatoes, plus plenty of vitamins and minerals from the kale and avocado.
From skinnytaste.com
Cuisine American
Total Time 1 hr 15 mins
Category Dinner, Lunch, Meal Prep
Calories 585 per serving


TACO BELL POWER BOWL - COPYKAT RECIPES
To assemble the bowl: Place the cooked rice in the bottom of a bowl. Over the rice, add a portion of sliced chicken, black beans, guacamole, tomatoes, sour cream, cheese, and lettuce. Drizzle the avocado ranch sauce on top.
From copykat.com
5/5 (3)
Total Time 35 mins
Category Main Course
Calories 533 per serving


BLACK BEAN BURRITO BOWL RECIPE - SIMPLY RECIPES
Place black beans in a large bowl or pot. Cover with 2 inches of water, let soak overnight, then drain. You can skip overnight soaking, place black beans in bowl, and cover with 2-inches of boiling water. Let soak for one hour. Then drain. Place soaked and drained beans in a large pot. Cover with 2 inches of water.
From simplyrecipes.com
4.8/5 (6)
Total Time 30 mins
Category Dinner, Side Dish, Comfort Food
Calories 707 per serving


BLACK BEANS AND RICE | AMERICAN HEART ASSOCIATION RECIPES
Prepare the rice using the package directions, omitting the salt and margarine. Meanwhile, in a small bowl, whisk together the lime juice, 2 teaspoons oil and salt. Set aside. Heat the remaining 2 tablespoons oil in a large skillet over …
From recipes.heart.org
Servings 4
Calories 363 per serving


TROPICAL BLACK BEAN RICE BOWLS | FOODTALK
Tropical Black Bean Rice Bowls. 1/2 cup of uncooked rice or the equivalent of microwaveable rice. 5 ounces pineapple, diced small; 1 15 ounce can black beans, drained and rinsed; 1/4 cup chopped peanuts; 1/4 cup diced red onion; 1-2 tablespoons fresh lime juice; 1-2 tablespoons olive oil; 3 tablespoons chopped fresh cilantro; Salt and pepper to ...
From foodtalkdaily.com
Servings 4
Total Time 40 mins


BLACK BEANS AND RICE CUMIN - ALL INFORMATION ABOUT HEALTHY ...
Best Black Beans and Rice - A Couple Cooks best www.acouplecooks.com. Add the beans, cumin, oregano, and kosher salt and stir to combine. Cook for 3 minutes until warmed and fragrant, then stir in rice for 1 minute until heated through. Remove from the heat and add the lime juice. Serve garnished with fresh cilantro.
From therecipes.info


BLACK BEAN RICE BOWL - CANADIAN LIVING
Food / Black Bean Rice Bowl; Black Bean Rice Bowl Sep 4, 2012. By: Rheanna Kish and The Test Kitchen. Share. Black Bean Rice Bowl Sep 4, 2012 . By: Rheanna Kish and The Test Kitchen. Share. Beans and rice are a culinary combination eaten all over the world. Enjoy them at home with this easy one-pot vegetarian-friendly meal. Serve with lime wedges …
From canadianliving.com


BROWN RICE AND BLACK BEAN CASSEROLE - GLUTEN FREE RECIPES
Brown Rice and Black Bean Casserole is a gluten free recipe with 8 servings. One portion of this dish contains roughly 18g of protein, 11g of fat, and a total of 250 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A couple people really liked this main course. Autumn will be even more special with this recipe. A mixture of salt, mushrooms, …
From fooddiez.com


BLACK BEAN 'N CHEESE RICE BOWL | HUNGRYROOT
Fresh, healthy food to fit your life. Please double check your information and try again.
From hungryroot.com


EASY RICE BOWL - NEXUS NEWSFEED
Cook the black beans: Mince the garlic . In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through.
From nexusnewsfeed.com


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