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Energy bowl recipes are simply. so. nice. Aren’t they? I like the mixture 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 straightforward, but highly effective bowl recipe options layered turmeric rice, black beans, pomegranate seeds, avocados, inexperienced onions, and bell peppers. You should utilize this wonderful Black Beans and Rice Vegan Bowl recipe for meal prep, too. Simply get the components all collectively to create a number of grab-and-go, packed up meals for the week. Or I like to organize the entire components and let the entire household construct their bowl the best way they prefer it. It doesn’t matter what, this can be a wholesome plant-powered meal technique that’s right here to remain.

Black Beans and Rice Vegan Bowl

That’s why I actually love this fully plant-based, gluten-free black beans and rice vegan bowl. All of it begins with this tremendous flavorful golden turmeric rice, which is a superb aspect dish all by itself. Then the toppings are all so contemporary and straightforward. You’ll be able to even change up the toppings per your style desire or season. Attempt cauliflower florets, cucumbers, radishes, and chickpeas, for instance. The sky is the restrict on creativity.

Black Beans and Rice Vegan Bowl

Black Beans and Rice Vegan Bowl

Black Beans and Rice Vegan Bowl

Watch the recipe video on make this Black Beans and Rice Vegan Bowl right here.


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This wholesome, simple, 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:


  • 1 (15-ounce) can black beans, rinsed, drained
  • 1 medium bell pepper, sliced
  • 1 cup contemporary pomegranate arils (or seeds)
  • 1 giant avocado, peeled, sliced
  • 1 cup chopped contemporary cilantro
  • 2 lemons, sliced in half
  • 1 tablespoon + 1 teaspoon further virgin olive oil
  • 1/2 teaspoon coarse sea salt (optionally available)
  • 1/2 teaspoon freshly floor black pepper

  1. To make Turmeric Rice: Warmth 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 sometimes to stop 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 a further 1-2 minutes. Take away from warmth.
  2. To Put together Bowls: Whereas 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 high 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 (optionally available) and a pinch of freshly floor black pepper.
  3. Serve instantly, or retailer in hermetic containers within the fridge till serving time.
  4. Makes 4 servings.

  • Prep Time: 10 minutes
  • Prepare dinner Time: 42 minutes
  • Class: Entree
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 451
  • Sugar: 7 g
  • Sodium: 19 mg
  • Fats: 11 g
  • Saturated Fats: 2 g
  • Carbohydrates: 78 g
  • Fiber: 15 g
  • Protein: 15 g

Key phrases: turmeric, bowl recipe, vegan bowl recipe

Take a look at a few of my different favourite bowls, together with:

Inexperienced Goddess Grain Bowl
Sesame Tempeh Grain Bowl
Moroccan Chickpea Sorghum Bowl
Noodle Bowl with Thai Tofu and Greens
Vegan Poke Bowl with Tofu, Watermelon, and Quinoa

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