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Gluten Free
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Nut Free
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Vegetarian
Yummy Veggie Rice Bowl with Simple Guacamole
Veggie bowls have recently become one of my favorite and tasty ways to incorporate many different kind of vegetables into my diet—so much color on one plate, and so much nutritional goodness!
Which one do you prefer: rice bowls or veggie bowls? To me, they’re usually the same thing! Rice pairs well with veggies so why leave it out? The flavors mix together and sometimes, there’s even a fun sauce to top or mix it all with! Guacamole is always a must whether it’s rice or veggie, or both!
If I had to eat one type of food for the rest of my life, I’d choose bowl food. Literally anything can be bowl food! Soups, salads, chicken, rice, or veggie bowls, fruit salads, even breakfast bowls! This yummy recipe with simple guac makes a super great lunch option. It’s filling, healthy, and keeps you full for a while afterwards, too!
In this veggie rice bowl with guacamole, you benefit from the protein and fiber in the black beans and corn, along with vitamin C from bell peppers, red onion, and corn. You also get healthy fats from the guacamole, plus potassium, manganese, magnesium, phosphorous, and copper from tomato. White rice is naturally gluten free, making it generally a safe choice for those with Celiac disease or gluten-intolerance; however, it doesn’t add much in the way of nutrition, so eat it in moderation. Enjoy!
Here’s what you’ll need to make this recipe:
- water
- rice
- olive oil
- bell peppers
- avocado
- fajita seasoning
- lemon juice
- salt
- plum tomato
- red onion
- black beans
- corn
- cilantro
- cheddar cheese
How to make a Yummy Veggie Rice Bowl with Simple Guacamole
Steps
Cook rice: Add 3/4 cup water to a small pot and add in 1/2 cup raw rice. Bring to a boil, turn heat down to lowest, and cover with a lid. Cook until water is gone, then fluff with a fork.
Sauté bell peppers: In a small skillet, heat up 2 Tablespoons olive oil. Add in sliced bell peppers and sauté for 3 minutes.
Guacamole: In a small bowl combine avocado, teaspoon fajita seasoning, 1 Tablespoon lemon juice, a pinch of salt, the tomato, and the red onion. Mix until well combined.
Place the rice on a serving plate. Add the bell peppers, guacamole, black beans, corn, and cilantro.
Sprinkle grated cheese on top (optional).
Ingredients
- ¾ cup water
- ½ cup rice
- 2 Tbsp olive oil
- 2 small bell peppers, sliced
- 1 avocado, peeled & pitted
- 1 tsp fajita seasoning
- 1 Tbsp lemon juice
- 1 pinch salt
- 1 plum tomato, chopped
- ¼ red onion, chopped
- ½ cup black beans, canned
- ½ cup corn, canned
- 1 Tbsp cilantro, chopped
- 1 Tbsp cheddar cheese
Instructions
Cook rice: Add 3/4 cup water to a small pot and add in 1/2 cup raw rice. Bring to a boil, turn heat down to lowest, and cover with a lid. Cook until water is gone, then fluff with a fork.
Sauté bell peppers: In a small skillet, heat up 2 Tablespoons olive oil. Add in sliced bell peppers and sauté for 3 minutes.
Guacamole: In a small bowl combine avocado, teaspoon fajita seasoning, 1 Tablespoon lemon juice, a pinch of salt, the tomato, and the red onion. Mix until well combined.
Place the rice on a serving plate. Add the bell peppers, guacamole, black beans, corn, and cilantro.
Sprinkle grated cheese on top (optional).
Equipment Used
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