Mexican-Inspired Veggie Bowl with Flavorful Seasonings

Elevate your meal prep with this Mexican-Inspired Veggie Bowl, a vibrant fusion of textures and bold, earthy spices. This isn't just a salad; it’s a protein-packed powerhouse featuring a hearty blend of pinto and black beans seasoned with a smoky, savory spice rub.

Paired with zesty fajita vegetables, crisp romaine, and the bright acidity of fresh tomato and roasted chili-corn salsas, every bite offers a perfect balance of heat and freshness. Topped with creamy avocado and a squeeze of lime, this bowl is a nourishing, 100% plant-based meal that proves healthy eating never has to compromise on flavor.

Yields: 2 servings

Prep time: 20 minutes

Cook time: 25-30 minutes

Ingredients:

  • Base:
    • 1 cup cooked brown rice
  • Protein:
    • 1 cup cooked pinto beans
    • 1 cup cooked black beans
    • 1 tablespoon olive oil
    • 1 teaspoon cumin
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt and black pepper to taste
  • Vegetables:
    • 2 cups chopped romaine lettuce
    • 1 cup fajita veggies (grilled onions and peppers)
    • 1 cup fresh tomato salsa
    • 1 cup roasted chili-corn salsa
  • Toppings:
    • 1 avocado, sliced (for guacamole)
  • Optional: Lime wedges, chopped fresh cilantro

Instructions:

  1. Cook the rice: Cook the brown rice according to package directions.
  2. Prepare the beans:
    • Heat the olive oil in a skillet over medium heat.
    • Add the cooked pinto beans and black beans to the skillet.
    • Stir in the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
    • Cook for about 5-10 minutes, stirring occasionally, until the beans are heated through and the flavors have melded.
  3. Prepare the vegetables: Cook fajita vegetables.
  4. Assemble the bowls: Divide the cooked brown rice between two bowls. Top with the seasoned pinto beans and black beans, romaine lettuce, fajita veggies, fresh tomato salsa, and roasted chili-corn salsa.
  5. Add toppings: Top with sliced avocado.
  6. Serve: Serve immediately with lime wedges and cilantro if desired. Enjoy!

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