Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These easy, delicious veggie bowls can be on your table in less time than it takes to drive to the local taco joint.

Recipe by MyRecipes May 2015

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed, about 15 minutes.

    Advertisement
  • Warm remaining 1 Tbsp. oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in 1/2 cup water, beans, chili powder and cumin. Bring to a simmer and cook until most of liquid has evaporated, 5 to 7 minutes, stirring once or twice. Season lightly with salt.

  • Combine avocados and lime juice in a medium bowl. Divide rice among 4 bowls. Top with bean mixture, corn, tomatoes and avocados. Serve with garnishes and chips on the side, if desired.

Nutrition Facts

470 calories; fat 15g; saturated fat 2g; protein 12g; carbohydrates 85g; fiber 14g; sodium 636mg.
Advertisement