Ingredients:

  • 1.5 cups (300g) Long-grain Basmati rice
  • 3 cups (710ml) Water or vegetable broth
  • 2 tbsp (28g) Vegan butter
  • 1/4 cup (15g) Fresh cilantro, finely chopped
  • 1 tbsp (15ml) Fresh lime juice
  • 1/2 tsp (3g) Salt
  • 1 can (15 oz / 425g) Chickpeas, drained and rinsed
  • 2 large (300g) Bell peppers, sliced into strips
  • 1 medium (150g) White onion, sliced
  • 2 tbsp (30ml) Avocado oil
  • 1 tbsp (15g) Chili powder
  • 1 tsp (2g) Cumin
  • 1 tsp (5g) Garlic powder
  • 1/2 tsp (3g) Smoked paprika
  • 1 can (15 oz / 425g) Black beans, drained and rinsed
  • 1/4 cup (60ml) Water
  • 1/2 tsp (3g) Cumin
  • 1/2 tsp (3g) Garlic powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 large (300g) Ripe avocados, cubed or mashed
  • 1 cup (150g) Corn salsa
  • 1/2 cup (120ml) Vegan sour cream
  • Fresh lime wedges for serving

Instructions:

  1. Rinse the basmati rice under cold water until clear. In a medium pot, combine rice, water or vegetable broth, and salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
  2. Once the rice is cooked, fluff with a fork and stir in the vegan butter, lime juice, and chopped cilantro.
  3. Heat avocado oil in a large cast-iron skillet or non-stick pan over high heat. Add sliced bell peppers and white onion, sautéing until they develop charred, caramelized edges.
  4. Add the drained chickpeas to the skillet. Stir in the chili powder, cumin, garlic powder, and smoked paprika, cooking until the protein is well-coated and heated through.
  5. In a small saucepan, combine drained black beans, water, cumin, and garlic powder. Heat through over medium heat, seasoning with a pinch of salt and black pepper.
  6. Assemble the bowls by dividing the cilantro-lime rice into four containers. Top each with equal portions of the smoky chickpea and vegetable mix and the seasoned black beans.
  7. Finish each bowl with cubed avocado, corn salsa, and a dollop of vegan sour cream. Serve with fresh lime wedges.