A hearty grain bowl with black beans, roasted vegetables, avocado, and lime.
A simple grain bowl combining black beans, brown rice, roasted vegetables, avocado, and a fresh lime dressing.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Difficulty
Easy
Beans, whole grains, vegetables, and avocado can form the base of a simple everyday meal. This bowl is a modern home-style recipe rather than a traditional dish from one specific Blue Region. It is built around practical ingredients and can be prepared ahead for easy lunches or dinners.
What you'll need
Let's cook
Combine the brown rice and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 35 to 40 minutes until the rice is tender and the water is absorbed. Let it rest covered for 5 minutes, then fluff with a fork.
While the rice cooks, heat the oven to 425°F.
Place the bell pepper, zucchini, and broccoli on a baking sheet. Drizzle with half of the olive oil and season with half of the cumin, smoked paprika, salt, and black pepper. Toss to coat.
Roast the vegetables for 18 to 22 minutes, stirring once halfway through, until tender and lightly browned.
Heat the remaining olive oil in a large skillet over medium heat. Add the black beans and remaining cumin, smoked paprika, salt, and black pepper.
Cook the beans for 5 to 7 minutes, stirring occasionally, until heated through and lightly seasoned.
Divide the cooked brown rice among four bowls. Top with the warm black beans, roasted vegetables, diced avocado, and chopped cilantro.
Drizzle the lime juice over the bowls and serve with lime wedges if desired.
Nutrition
Calories
493
Protein
15g
Carbohydrates
68g
Fat
20g
Fiber
15g
Use cooked brown rice that is still slightly warm when assembling the bowls. If preparing the components ahead, refrigerate them separately and add the avocado just before serving.
Cut the vegetables into similar-sized pieces so they roast evenly. Warm the black beans with the spices before assembling the bowls for better flavor.
Quinoa or cooked barley can replace the brown rice. Bell pepper or zucchini can replace the broccoli. Pinto beans can replace the black beans.
Serve warm or at room temperature with lime wedges. A spoonful of plain yogurt or a simple tomato salsa can be added if desired.
Related reading
Blue Regions reviews recipes and related content before publication and makes corrections or updates when needed. Nutrition information, where provided, is an estimate and may vary. We may use AI tools to assist with writing and visual content. Some images may be AI-generated illustrations rather than photographs of the actual dish. We remain responsible for the content we publish.
Read our Editorial Policy →More Recipes to Explore
Discover more recipes from across the Blue Regions table.
Loma Linda · Lunch
A filling bowl of brown rice, black beans, avocado, tomatoes, corn, and fresh herbs with a bright lime dressing.
View recipe →
Ikaria · Lunch
Whole-grain pita pockets filled with hummus, cucumber, tomatoes, bell pepper, and parsley make a quick lunch with fresh flavors and plenty of texture.
View recipe →
Ikaria · Lunch
A simple one-pan meal of creamy white beans, garlic, and leafy greens finished with lemon and olive oil.
View recipe →
Sardinia · Lunch
Chewy farro, caramelized roasted carrots, and crunchy walnuts come together in a warm grain salad finished with lemon juice, olive oil, and fresh parsley. Serve it as a satisfying lunch or a vegetable-rich side.
View recipe →You'll be taken to Amazon to view or purchase this book. When you're done, you can come back and share your experience with us.
