Ingredients
Scale
- 1 cup brown rice or quinoa
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup bell peppers, diced (mix of red and yellow)
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado, sliced
- ½ cup salsa or pico de gallo
- Fresh cilantro, chopped for garnish
- Salt and pepper to taste
Instructions
- 1. Cook the Grains: Rinse the brown rice or quinoa under cold water. In a saucepan, combine with 2 cups of water or broth. Bring to a boil, then reduce heat and simmer until tender—15 minutes for rice or 20 minutes for quinoa.
- 2. Sauté Vegetables: In a skillet over medium heat, heat olive oil. Add diced onion and bell peppers; sauté for 5-7 minutes until soft.
- 3. Add Corn and Beans: Stir in corn and black beans. Cook for another 3-4 minutes until heated through.
- 4. Season: Season the mixture with salt, pepper, and spices like cumin or chili powder if desired.
- 5. Assemble the Bowls: In serving bowls, layer a generous scoop of grains followed by the veggie mixture.
- 6. Top & Serve: Finish with sliced avocado, salsa, and cilantro. Enjoy immediately!
Notes
- For added protein, consider including scrambled eggs or tofu.
- Customize with your favorite toppings such as Greek yogurt or cheese.
- These bowls are perfect for meal prep; store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg