Ingredients:

  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1/2 medium onion (approx. 100g), finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (0.5g) cayenne pepper
  • 1/2 cup (120ml) vegetable broth
  • 1/2 tsp (3g) sea salt
  • 3 cups (540g) cooked brown rice
  • 1 lime (approx. 30ml), juiced
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15g) chipotle peppers in adobo sauce, minced
  • 1 tsp (5ml) maple syrup
  • 1 pinch (0.5g) salt
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) diced cucumber
  • 1 large avocado (approx. 150g), sliced

Instructions:

  1. Heat the olive oil over medium heat in your saucepan. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper, stirring constantly for 60 seconds until the spices smell nutty and fragrant.
  2. Fold in the rinsed black beans and pour in the vegetable broth. Bring to a gentle simmer, reducing heat to low. Cook for 8–10 minutes, stirring occasionally, until the liquid has reduced by half and the beans are coated in a thick, savory glaze. Stir in the salt.
  3. While the beans simmer, combine the Greek yogurt, minced chipotle peppers, maple syrup, and salt in a small bowl. Whisk vigorously until the sauce is velvety and smooth.
  4. Divide the cooked rice among four bowls and drizzle with fresh lime juice. Scoop a generous portion of spicy beans over the rice. Arrange shredded carrots, cucumbers, and avocado slices on top. Finish with a drizzle of the chipotle sauce.