Zesty Black Bean Bowl
Zesty Black Bean Bowl
I’ve been eating mostly vegetarian lately so wanted to experiment with a new bowl that is full of veggies and protein. This bowl is partly inspired by Impact Kitchen’s Zesty Mexican Bowl which is what I order every time I go there cause it’s amazing. This recipe is a great alternative to spending $15 on a salad, however it does require more prep and cooking than the average bowl. It’s definitely worth it for meal prep and you can easily double the recipe to make lunches for two people for the week.
A quick guacamole makes this bowl so delicious!
INGREDIENTS
Bowl
1 medium sweet potato
1/2 large cauliflower head
1 cup canned black beans
3 tsp. olive oil, divided
2 tsp. paprika, divided
3/4 tsp. cayenne pepper, divided
1 1/2 tsp. Mexican chili powder
1 1/2 tsp. cumin
Salt and pepper
1/2 brown rice
4 cups chopped kale
2 tbsp. lime juice for garnish
1/4 cup pepitas for garnish
Guacamole
2 avocados
1/4 cup chopped red onion
1 1/2 tbsp. lime juice
1/2 tsp. cumin
Salt and pepper
YIELD
4 servings
TIME
Prep - 20 minutes
Cook - 40 minutes
Assemble - 5 minutes
TOOLS
1 medium bowl, 1 small bowl
2 baking sheets
2 saucepans
DIRECTIONS
Preheat oven to 425 degrees F. Line baking sheets with foil.
Wash and dice sweet potato. In the medium bowl, toss with 1 tsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. cayenne, salt and pepper. Lay out on the first baking sheet. Bake for 25 minutes.
Wash and chop the cauliflower. In a medium bowl, toss with 1 tsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. chili powder, 1/2 tsp. cumin salt and pepper. Lay out on another baking sheet. Bake for 15 minutes until tender.
Cook rice according to directions on the box.
In a saucepan or skillet mix the black beans with 1 tsp. olive oil, 1 tsp. cumin, 1 tsp. chili powder, 1 tsp. paprika, and 1/2 tsp. cayenne. Cook on low heat, stirring frequently for 10 minutes.
While everything cooks, prep your guacamole. Cut and mash the avocados. Add in onions, lime juice, cumin, salt and pepper. Mix well and set aside.
Assemble your bowls once everything has cooked. Divide kale amongst 4 bowls. Divide up ingredients into the bowls evenly. Add a large scoop of guacamole. Top with pepitas and drizzle some lime juice on top.
Like many bowls I post, this bowl can be served hot or cold. Make sure you allow all the ingredients to cool completely before adding to a tupperware to eat for lunch at work the next day cold (make sure you store the guacamole in a separate container). Alternatively, you could refrigerate everything separately and warm up before serving on fresh kale.
ADAPTATIONS
The original bowl has a lime cilantro dressing that I would have tried if I had some greek yogurt or sour cream at home. You can add a cream sauce to this if you would like!
