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 in every bite.

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This Black Bean and Veggie Bowl is as versatile as it is delicious. Whether you're preparing a quick weekday lunch or a light evening meal, the combination of crisp vegetables and hearty legumes provides a satisfying texture that is elevated by the bright, citrusy notes of the lime vinaigrette.

Ingredients

• 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)
• 1 cup canned black beans, drained and rinsed
• 1/4 cup fresh cilantro leaves, chopped
• 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
• 1 tablespoon pumpkin seeds
• 2 tablespoons crumbled feta cheese (omit for vegan)

Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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 immediately for the freshest taste.

Zusatztipps für die Zubereitung

This dish is an excellent choice for meal prep as it can be made ahead of time. For the best results, prepare the bean and corn base and keep the dressing separate, then assemble with the fresh avocado just before serving to maintain the best texture and color.

Varianten und Anpassungen

For a heartier version, try adding a base of cooked quinoa or brown rice. If you prefer a bit of heat, you can easily add a spicy kick by incorporating finely chopped jalapeño or a pinch of chili flakes into the mix.

Serviervorschläge

Serve this bowl immediately to enjoy the vibrant flavors at their peak. It works wonderfully as a standalone main dish for two or as a refreshing side dish. For a strictly vegan version, ensure you use agave syrup in the dressing and omit the feta cheese topping.

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With 380 calories and 11 grams of protein per serving, this Black Bean and Veggie Bowl is a balanced and satisfying choice. Enjoy the refreshing combination of lime and cumin that makes this simple dish a standout favorite.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the vegetable and bean mixture up to 24 hours in advance. Store the dressing separately and toss just before serving. Add avocado right before eating to prevent browning.

→ How can I add more protein?

Top with cooked quinoa, brown rice, or grilled chicken. For plant-based options, add hemp seeds, extra pumpkin seeds, or a scoop of protein-rich Greek cheese.

→ What other vegetables work well?

Bell peppers, cucumber, shredded carrots, or roasted sweet potatoes make excellent additions. Consider adding roasted sweet potatoes or sautéed zucchini for extra heartiness.

→ Can I use dried black beans instead?

Cook ½ cup dried black beans until tender, about 60-90 minutes. Drain well and cool slightly before combining with vegetables. This makes about 1½ cups cooked beans.

→ How long does the dressing stay fresh?

The lime dressing keeps well in the refrigerator for up to 5 days in a sealed container. Shake or whisk before using as the oil may separate slightly.

→ Is this bowl gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure any packaged items like canned beans and seasonings are certified gluten-free if you have celiac disease or severe sensitivity.