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  • Gluten Free
  • Nut Free
  • Vegetarian

Veggie Bowl with Rice and Guacamole

This Veggie Rice Bowl is not only an amazing dish, but topped with guacamole makes it a perfect meal!

Rice bowls are the best ways to eat a deconstructed burrito!

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! Soupssaladschicken, rice, or veggie bowlsfruit 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!

A great addition to this bowl would be pico de gallo. It could make this bowl a Mexican rice bowl, and I surely won’t be complaining. It’s one of the various ways to make easy weeknight dinners to make so of course, it’s in my meal plans. If I make a rice recipe the day before, I’ll store it in an airtight container and the next day I like to use the cooked rice towards this bowl for an easy lunch. That makes meal prep a bit easier, too.

Let’s talk about the benefits in this tasty Veggie bowl.

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 kernels. 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.

The hearty rice base combines so well with the veggies in this recipe. You can use cauliflower rice if you’d like. If you don’t like to make your own, grocery stores tend to carry it in the freezer section. Otherwise, this rice dish goes well with brown basmati rice too, which has filling whole grains. Switching out the rice in this recipe takes little effort since almost all rice cooks the same way. Rrice is one of my favorite sources of fiber and really puts the “rice” in “easy rice bowl recipes”!

You can make this a favorite of vegan recipes if you substitute the cheddar cheese for vegan cheese. If you prefer not to, my recommendation would be to add a small dollop of sour cream on top.


Here’s what you’ll need to make this recipe:

Rice fills you up and makes the perfect base to this bowl. You can cook it in an instant pot, rice cooker, or on the stove. You can choose white rice, cauliflower rice, or a base of brown rice.

Bell peppers are rich in vitamin C and and vitamin A.

Avocado fights heart disease and the creamy guac it makes is perfect to add to the top of the rice as a garnish to this bowl.

Lemon juice adds the irresistible citrus flavor and supports gum health.

Plum tomatoes gives your body vitamin E and lycopene.

Red onion is rich in quercetin which fights inflammation.

Black beans are rich in antioxidants which fight free radicals.

Sweet corn is naturally gluten free and rich in potassium.

Fresh cilantro leaves are the only leafy greens you need for this recipe. They add the unique flavor that’s well loved.

Cheddar cheese is the perfect final topping to this recipe. For vegan rice bowls, you can substitute vegan cheese.

And of course water, olive oil, fajita seasoning, and salt.


How to make a Yummy Veggie Rice Bowl with Simple Guacamole


Yummy Veggie Rice Bowl with Simple Guacamole

This Veggie Rice Bowl is not only an amazing dish, but topped with guacamole makes it a perfect meal!
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Course: Dinner, Lunch, Main Course
Cuisine: American
Allergy: Gluten Free, Nut Free, Vegetarian
Total Time: 45 minutes
Servings: 2
Calories: 628kcal


  • cutting board
  • knife
  • bowl
  • Can opener
  • skillet
  • Serving plate
  • small bowl


  • 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


  • 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).


Calories: 628kcal | Carbohydrates: 76g | Protein: 14g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 8mg | Sodium: 91mg | Potassium: 1168mg | Fiber: 16g | Sugar: 9g | Vitamin A: 4366IU | Vitamin C: 173mg | Calcium: 148mg | Iron: 4mg

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