Cilantro Lime Black Bean Rice Bowl (a2)
by Tanvi Parikh
Macros
- Total calories
- 344
- Protein
- 12 g
- Carbs
- 47 g
- Fat
- 6 g
- Fiber
- 5 g
- Sugar
- 6 g
- Cholesterol
- 27 mg
- Sodium
- 26 mg
- Potassium
- 495 mg
- Vitamin A
- 4150 IU
- Vitamin C
- 93 mg
- Calcium
- 251 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 88 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- ¼ cup Brown Rice
- 1 tbsp Black Beans (cooked, rinsed)
- ½ Lime (juiced, plus more for serving)
- ½ stalk Green Onion
- 1½ tsp Cilantro (finely chopped)
- 0.06 tsp Smoked Paprika
- 0.06 tsp Garlic Powder
- Sea Salt & Black Pepper (to taste)
- ½ cup Baby Spinach
- ½ Red Bell Pepper (sliced)
- ¼ cup Cherry Tomatoes (chopped)
- 30 g Paneer (crumbled, spiced with salt and pepper)
Steps
Cook the rice according to the package directions. Let the cooked rice cool slightly.
Meanwhile, add the black beans to a bowl with the lime juice, green onion, cilantro, paprika, and garlic powder. Stir to combine and season with salt and pepper to taste.
To serve, divide the baby spinach between bowls then add cooked rice, black beans, peppers and tomatoes. Season with additional lime juice or salt and pepper. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days. Store each ingredient separately for best results.
- Meal Prep: Cook the rice and prepare the black beans ahead of time.
- More Flavor: Add chili powder, chipotle chili powder, cumin, coriander, onion powder or cayenne pepper to the black beans.
- Additional Toppings: Avocado, salsa, sliced jalapenos, green onions, cooked corn kernels or red pepper flakes.
- More Fat: Add a drizzle of avocado oil to the black beans.