Black Bean Veggie Bowl

A vibrant, nourishing bowl featuring black beans, sweet corn, juicy tomatoes, creamy avocado, and fresh cilantro, all brought together with a zesty lime dressing. Perfect for a healthy, satisfying meal that captures the essence of fresh, Mexican-inspired flavors without any cooking required.

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This easy-to-make dish is an excellent choice for a quick lunch or a light dinner. By combining pantry staples like canned beans and corn with fresh produce, you create a bowl that is as colorful as it is delicious.

Ingredients

• Vegetables: 1 cup cherry tomatoes (halved), 1 ripe avocado (diced), 1 cup canned corn kernels (drained and rinsed), 1/4 small red onion (thinly sliced, optional)
• Legumes: 1 cup canned black beans (drained and rinsed)
• Herbs: 1/4 cup fresh cilantro leaves (chopped)
• Dressing: 2 tablespoons extra virgin olive oil, juice of 1 lime, 1 teaspoon honey or agave syrup (for vegan), 1/2 teaspoon ground cumin, salt and pepper to taste
• Optional Toppings: 1 tablespoon pumpkin seeds, 2 tablespoons crumbled feta cheese (omit for vegan)

Instructions

Step 1: Make the Dressing

In a small bowl, whisk together olive oil, lime juice, honey or agave, cumin, salt, and pepper to make the dressing.

Step 2: Combine the Base

In a large mixing bowl, combine black beans, corn, cherry tomatoes, red onion (if using), and half the cilantro.

Step 3: Toss with Dressing

Pour the dressing over the mixture and toss gently until everything is evenly coated.

Step 4: Garnish and Plate

Divide the mixture between two bowls. Top each with diced avocado, remaining cilantro, and optional toppings such as pumpkin seeds or feta cheese.

Step 5: Serve

Serve immediately for the freshest taste.

Zusatztipps für die Zubereitung

Always check canned goods for potential cross-contamination or added ingredients. Using a whisk or fork for the dressing ensures the honey or agave is fully emulsified with the lime juice and oil.

Varianten und Anpassungen

Add cooked quinoa or brown rice for extra heartiness. For a spicy kick, add chopped jalapeño or a pinch of chili flakes. To keep the dish strictly vegan and dairy-free, ensure you use agave syrup and omit the feta cheese.

Serviervorschläge

This bowl is great as a lunch or light dinner and can be made ahead and assembled just before serving. Each serving provides approximately 380 calories, 19g of total fat, 45g of carbohydrates, and 11g of protein.

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With its blend of zesty lime, earthy cumin, and fresh vegetables, this Black Bean and Veggie Bowl is a refreshing meal that doesn't compromise on flavor or nutrition. Enjoy your vibrant creation!

Recipe Q&A

→ How long does this bowl keep fresh?

The assembled bowl stays fresh for about 2-3 hours at room temperature. For meal prep, store components separately in airtight containers and combine just before serving. The dressing can be kept refrigerated for up to 5 days.

→ Can I add grains to make it more filling?

Absolutely. Cooked quinoa, brown rice, or cauliflower rice work beautifully as a base. Add about ½ to 1 cup cooked grains per serving for extra heartiness and sustained energy.

→ What other vegetables can I include?

Bell peppers, cucumber, shredded cabbage, or roasted sweet potato complement the existing ingredients well. You can also add shredded carrots or jicama for extra crunch and color.

→ Is this suitable for meal prep?

Yes, this is excellent for meal prep. Store the chopped vegetables, beans, and dressing in separate containers. Keep avocado whole and dice just before serving to prevent browning. Assemble when ready to eat.

→ How can I add more protein?

Increase black beans to 1½ cups, add grilled chicken strips, shrimp, or a fried egg on top. Hemp seeds or pumpkin seeds also boost protein content while adding pleasant texture.