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healthy vegan black bean bowl

Healthy, Vegan Black Bean Bowl


  • 1 cup short grain brown rice uncooked
  • 2 cups filtered water
  • 1/2 teaspoon sea salt divided
  • 2 Tablespoons olive oil
  • 1/2 cup red onion small dice
  • 3 cloves garlic minced
  • 2 Tablespoons jalapeno pepper seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/3 cup frozen organic corn
  • 1 15 ounce can organic black beans, strained and rinsed well
  • 1 cup fresh spinach
  • 2 teaspoons apple cider vinegar
  • Juice of 1 lime
  • 2 green onions green and white parts, minced
  • 4 sprigs cilantro minced
  • 1 ripe avocado chopped
  • Salsa


For the brown rice:

  1. Rinse the rice in a fine mesh strainer under cool water. Place in medium sized sauce pot with a fitted lid; add filtered water and a pinch of sea salt. Bring to a boil over high heat, cover with a fitted lid and reduce the heat to low. Simmer for 40 minutes. Turn off the heat and let sit for another 5 minutes before removing the lid. (This step prevents sticking). Remove lid and fluff with a fork. 

For the black beans:

  1. Heat a large skillet with 2 Tablespoons olive oil and once hot, add the onions, garlic and jalapeno pepper and a pinch of sea salt. Sauté for 2 – 3 minutes, or until it starts to smell fragrant. Add the cumin and smoked paprika and sauté for about 1 – 2 minutes more. Add the corn and give a quick stir, sauté for another minute. Add the black beans and fresh spinach and stir to combine.

  2. Add the apple cider vinegar and lime juice and cover with a fitted lid for about 3 – 5 minutes until everything gets soft and flavorful.
  3. Finally add in the green onions and cilantro. Serve over cooked brown rice with chopped avocado and salsa.