Black Bean Rice Bowl with Carrots and Avocado

Black Bean Rice Bowl with Carrots and Avocado

A delicious vegetarian meal!
Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 2


1 cup Brown rice, medium-grain, cooked
1/2 medium Yellow onion (diced)
2 clove(s) Garlic (minced)
1/2 cup Black beans, canned (drained, rinsed, organic)
2 tsp Cumin
1/2 cup Vegetable stock/broth
1 cup grated Carrots
1 tbsp Extra virgin olive oil (or camelina)
2 tbsp Parsley, fresh (chopped)
1/2 avocado(s) Avocado (cubed)
1 fruit Lime


1. Warm oil in a pan over low medium heat

 2. Sauté onions and garlic in pan until softened and fragrant

 3. Add black beans, cumin and a 1/2 cup of vegetable broth and allow to simmer for 5 minutes covered until beans are warmed through and broth is reduced

 4. Divide rice between 2 bowls

 5. Top rice with a layer of shredded carrots, beans and avocado

 6. Garnish with parsley and dress each bowl with a healthy squeeze of lime juice. Salt and pepper to taste


Nutrition Facts

Per Portion

Calories 385
Calories from fat 144
Calories from saturated fat 26.0
Total Fat 15.9 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 13.2 g
Cholesterol 0
Sodium 520 mg
Potassium 834 mg
Total Carbohydrate 52 g
Dietary Fiber 13.2 g
Sugars 5.4 g
Protein 8.6 g

Dietary servings

Per Portion

Fruit 0.5
Grain 0.9
Meat Alternative 0.3
Vegetables 2.2

Energy sources

Recipe from:
  • Margaret Achu Margaret Achu (July 17, 2018, 9:39 a.m.)

    May swap out the brown rice for quinoa or cauliflower rice.