Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan)
Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan)

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rice bowl with avocado, corn, white beans and cherry tomatoes (vegan). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan) is something that I’ve loved my entire life.

Great recipe for Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan). A very quick and easy summer recipe, best served with Pita bread or toasted tortillas! 🙂 #Vegan #Vegetarian #Summer #Cuisine #Food #Vegetables #Healthy #Rice #Bowl #Corn #Beans #Avocado #Tomatoes Some favorites are avocado and cherry tomatoes. We like to add corn for sweetness and red onion for a savory crunch.

To get started with this recipe, we have to prepare a few components. You can have rice bowl with avocado, corn, white beans and cherry tomatoes (vegan) using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan):
  1. Make ready 1-1.5 Cups Uncooked Rice
  2. Make ready 15-20 Cherry Tomatoes
  3. Take 1 Ripe Avocado
  4. Make ready 1 Can Corn
  5. Prepare 1 Can White Beans (works great with black beans as well)
  6. Prepare 1 Red Onion
  7. Make ready Herbs and Spices
  8. Make ready Balsamic Vinegar (optional)
  9. Get Olive Oil

Heat oil in large skillet set over. These easy Avocado Rice Bowls with Black Beans & Tomato Salsa are the perfect answer for those days when you want a quick, but delicious lunch. I love using a combination of rices. This Multi-Grain Medley by Minute Rice® contains a mixture of brown rice, red rice, wild rice and a bit of quinoa.

Instructions to make Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan):
  1. Peel the avocado and cut it into medium-sized strips. Wash the canned corn and white beans thoroughly. Wash the cherry tomatoes as well. Slice the onion into half-rings.
  2. Cook the rice in salt water (I suggest al dente). While the rice is cooking, coat a pan with olive oil. First fry the cherry tomatoes until they lose some of their moisture. Don't overdo it or they will turn mushy. Remove them from the pan and fry the corn, for only 3-4 minutes. Remove them from the pan.
  3. Fry the onions until they soften up. Add the beans to the onions, season with herbs (any mix will do, as you prefer) and add a dash of water to the pan. Optionally, add a dash of balsamic vinegar and/or turmeric to the pan, to give the dish some colour (that's how I prefer it). After 3-4 minutes, turn off the heat.
  4. When the rice is done cooking, put it in the middle of a bowl and arrange the tomatoes, beans with onions, avocado and corn around it. Season with salt, pepper, cayenne pepper (optional) and herbs (any mix, preferably one with basil). Serve with Pita bread or toasted tortillas. Enjoy your meal! 🙂

It's my current favorite blend, but. Yeah, beans, rice and corn are pretty basic, I'm sure there are billions of these types of bowls around, my other one that I make all the time is my other rice, black bean and avocado bowl with sweet chili mustard sauce on the blog…so yes, it's all about the toppings.that's what really makes them! The whole star, inspiration is the cheese sauce and the enchilada sauce that is already. For the dressing: combine all ingredients into a food processor or blender, and pulse until nice and smooth. Top evenly with remaining avocado and cilantro.

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