Ingredients:

  • 2 cups (400g) long-grain brown rice
  • 4 cups (950ml) vegetable broth
  • 2 tbsp (30ml) fresh lime juice
  • 1/4 cup (15g) chopped fresh cilantro
  • 1/2 tsp (3g) sea salt
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 cup (160g) frozen corn kernels
  • 2 medium (300g) bell peppers, diced
  • 1 medium (110g) red onion, diced
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 2 large (300g) ripe avocados, diced
  • 1 cup (30g) shredded purple cabbage
  • 1 cup (150g) cherry tomatoes, halved
  • 1 lime, cut into wedges

Instructions:

  1. Combine brown rice, vegetable broth, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes.
  2. Remove from heat and let sit covered for 5 minutes.
  3. Fluff with a fork and stir in the lime juice and chopped cilantro. Spread the rice on a tray to cool completely before adding to containers.
  4. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Toss drained black beans, corn, diced peppers, and red onion on the pan with olive oil, cumin, smoked paprika, and garlic powder.
  6. Spread in a single layer and roast for 20–25 minutes, tossing halfway through, until peppers are tender and corn is charred.
  7. Assemble the bowls by layering the cooled cilantro-lime rice, the roasted power mix, and topping with diced avocado, shredded purple cabbage, and cherry tomatoes.