A rice bowl is the perfect excuse to throw everything in a bowl and call it a meal. This Vegetarian Mexican Rice Bowl recipe is a perfect delicious excuse for a hearty, veggie packed meal.
Recipe video:
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Meatless Mondays is starting to become a staple in my life, I try my best to include a meatless meal at least once a week. Although there is no scientific evidence stating that Meatless Mondays are the way to go, I believe that every now and then our bodies need to reset.
One of the dishes I look forward to on Meatless Mondays is this Vegetarian Mexican Rice Bowl recipe.
This recipe reminds me of a Chipotle burrito bowl. Since Chipotle came to France, I have fallen in love with their bowls and it is thanks to them that I have discovered the world of rice bowls.
The best part of this rice bowl recipe, is the fact that I don’t have to pay for any extras. Am I the only one that hate paying for extra but hope that they would be generous with the servings? I know I can’t be and since I’m not the only one, you will love this because you can be generous with the toppings.
Rice bowls can be personalised to your linking, I personally went the classic way by choosing to make a Mexican inspired rice bowl.
I loved the rice I used. I decided to make a coconut cilantro-lime rice recipe which was just amazing and topped with my favourite black beans, guacamole and tomato salsa. Perfection!
I hope you enjoy the recipe.
Now, let’s get into the recipe.
Vegetarian Mexican Rice Bowl
Ingredients
For the Coconut Cilantro-Lime rice:
- 1 cup White or brown rice
- 1 cup Water (or less)
- 1/2 cup Coconut milk
- 2 tbsp Coconut oil
- Juice of a lime
- A handful of cilantro chopped
- Salt to taste
For the Black Beans:
- 15 oz Black or Red beans washed and strained
- 1/2 cup Water
- 4 tbsp Tomato paste
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Ground black pepper
- 1/4 tsp Ground cayenne pepper
For the Rice Bowl:
- Guacamole
- Tomato salsa
Instructions
Coconut Cilantro-Lime rice:
- In a medium pot over medium heat, melt the coconut oil and toast the rice for 2 minutes.
- Pour in the lime juice, then the coconut milk followed by the water, salt and cilantro.
- Let it cook on low heat for 15-20 minutes or until the water has dried out and the rice is soft.
Black beans:
- In a skillet, heat the olive oil then add the beans, paprika, salt, black pepper, garlic powder, cayenne pepper, tomato paste and water.
- Let it simmer for about 5-7 minutes on medium-high heat.
Assembly:
- Spoon the rice onto a bowl, top with the beans, guacamole and salsa.
Notes
- Plain rice can work for this recipe or other substitutes such a quinoa or you can even transform this into a salad bowl.
- You can add more toppings to this recipe. On days when I want to cheat a little, I add sour cream and cheese. If you are vegan you can totally skip that idea.
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