Ingredients
Scale
Rice
- 1 1/2 cups uncooked white rice
- 3 cups water
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Veggies
- 3 medium bell peppers, sliced
- 2 small white onions, sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Black pepper to taste
Additional Ingredients
- 2 cans black beans, drained and rinsed
- 2 hearts of romaine lettuce, chopped
- 1 cup salsa of choice
For Serving (Optional)
- Vegan sour cream
- Cilantro
- Avocado
- Lime wedges
Instructions
- Cook the rice. In a medium pot, add rice and water and bring to a boil. Once boiling, reduce to a simmer, cover, and let simmer for 18 minutes, or until the rice is soft and fluffy. When done cooking, stir in the lime juice and salt.
- Prepare the veggies. While the rice is cooking, heat a little oil in a large pan over medium heat. Add onions, peppers, and all of the spices. Cook about 10 minutes, or until the peppers are tender.
- Prep the black beans. Drain and rinse the black beans. Set aside.
- Prep the lettuce. Rinse off your lettuce and finely chop into small pieces. Set aside.
- Assemble the bowls for meal prep. Divide the rice, peppers and onions, black beans, lettuce, and salsa equally into 5 containers.
- For a warm burrito bowl: Add rice, peppers and onions, black beans, and salsa to a container. You can microwave this container. Store lettuce in a separate container, as you do not want to microwave it. Combine when ready to eat.
- For a cold burrito bowl: Add rice and lettuce to the base of a container. Top with black beans, peppers + onions, salsa, and any other toppings of choice.
Notes
Nutrition information is calculated not including the optional toppings for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 328.63 cals
- Sugar: 7.37g
- Sodium: 878.89mg
- Fat: 1.55g
- Saturated Fat: 0.28g
- Carbohydrates: 67.31g
- Fiber: 15.52g
- Protein: 13.76g
- Cholesterol: 0mg
Keywords: vegan meal prep, recipes with black beans, burrito bowl recipe