Ingredients:

  • 1 cup (190g) long-grain brown rice
  • 2 cups (480ml) vegetable broth (low sodium)
  • 2 tbsp (30ml) lime juice
  • 1/2 tsp (3g) sea salt
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/4 cup (60ml) water
  • 1 cup (150g) corn kernels
  • 1 large (150g) avocado, cubed
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (60g) fresh cilantro, chopped
  • 1/4 cup (60ml) tahini
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) lime juice
  • 2 tbsp (30ml) warm water

Instructions:

  1. Combine rice, vegetable broth, and salt in a pot. Bring to a boil, then reduce to low, cover, and simmer until the liquid is absorbed and the grains are fluffy. Stir in the lime juice immediately after removing from heat.
  2. Heat olive oil in a skillet over medium heat. Add black beans, cumin, smoked paprika, and garlic powder. Pour in the water and stir for 3-5 minutes until the liquid reduces to a thick glaze.
  3. Whisk together tahini, maple syrup, lime juice, and warm water until creamy.
  4. Divide the lime rice into four bowls. Scoop a generous portion of seasoned beans onto one side. Arrange corn, cherry tomatoes, diced onion, and avocado cubes in separate sections.
  5. Drizzle the tahini dressing over the top and garnish with fresh cilantro.