Power Bowl recipes are just that. so. great. isn’t it? I love the combination of a whole grain base with seasonal produce, plant protein, veggies, and fruits to create the most nutritious, tastiest veggie bowls ever. This easy yet mighty bowl recipe features layered turmeric rice, black beans, pomegranate seeds, avocado, scallions, and bell peppers. You can also use this amazing black bean and rice vegetarian bowl recipe for meal prep. Just throw all the ingredients together to create several grab-and-go meals for the week. Or I like to prep all the ingredients and let the whole family make the bowls just the way they like. Regardless, this is a healthy plant-powered meal strategy that is here to stay.
That’s why I really love this completely plant-based, gluten-free Black Bean and Rice Veggie Bowl. It all starts with this super delicious golden turmeric rice, which is a great side dish on its own. Then the toppings are so fresh and simple. You can even switch up the toppings based on your taste preferences or the season. For example, try cauliflower florets, cucumbers, radishes, and chickpeas. The sky is the limit for creativity.
Watch the recipe video on how to make Black Bean and Rice Veggie Bowls here.
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This healthy, easy, and delicious Black Bean and Rice Veggie Bowl is packed with colorful and healthy ingredients, including turmeric rice, black beans, avocado, chili peppers, and pomegranate seeds.
Turmeric Rice:
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 medium bell pepper, sliced
- 1 cup fresh pomegranate arils (or seeds)
- 1 large avocado, peeled and sliced
- 1 cup chopped fresh cilantro
- 2 lemon, cut in half
- 1 tablespoon + 1 teaspoon Extra virgin olive oil
- 1/2 teaspoon coarse sea salt (optional)
- 1/2 teaspoon freshly ground black pepper
- To make turmeric rice: Heat olive oil in a medium pot. Add basmati rice, ginger, garlic, turmeric and black pepper and fry for 2 minutes. Add the water and vegetable broth, stir well, cover and cook over medium heat for about 40 minutes (stirring occasionally to prevent sticking), until just tender but not mushy. Add lemon juice and season with sea salt (as desired). Stir well, and heat for another 1-2 minutes. Keep away from heat sources.
- Prepare the bowl: While the rice is cooking, prepare all the ingredients. Divide cooked turmeric rice among 4 bowls (about 3/4 cup each). Divide toppings among 4 bowls and place over rice: black beans (about 1/2 cup), bell pepper (1/4), pomegranate arils (1/4 cup), sliced avocado (1/4), and cilantro ( 1/4 cup). Over each bowl, squirt the juice of half a lemon, drizzle with 1 teaspoon of olive oil, and sprinkle with a pinch of coarse sea salt (optional) and a pinch of freshly ground black pepper.
- Serve immediately, or store in an airtight container in the refrigerator until serving.
- Makes 4 servings.
- Preparation time: 10 minutes
- Cooking time: 42 minutes
- category: main course
- Food: American
Nutrition
- Serving Size: 1 copy
- Calories: 451
- sugar: 7 grams
- sodium: 19 mg
- fat: 11 grams
- Saturated fat: 2 grams
- carbohydrate: 78 grams
- fiber: 15 grams
- protein: 15 grams
Key words: turmeric, bowl recipe, vegetarian bowl recipe
Check out some of my other favorite bowls, including:
Green Goddess Valley Bowl
Sesame Tempeh Grain Bowls
Moroccan Chickpea Sorghum Bowls
Thai Tofu and Vegetable Noodle Bowls
Tofu, Watermelon and Quinoa Vegan Poke Bowls
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