Mexican Rice Bowl

Mexican Rice Bowl Recipe

By Brand New Vegan


1 1/2 large Avocados

3/4 cup Almond Milk

1 tsp Apple Cider Vinegar

4 oz Green Chile

2 Tbs Lime Juice

1 tsp Minced Garlic

1/2 tsp Salt

1/8 tsp Ground Cumin

1 Tbs Chopped Cilantro

2 Sweet Potatoes (diced)

1 Green Bell Pepper (roughly chopped)

1 Red Bell Pepper (roughly chopped)

1 Medium Red Onion (roughly chopped)

1/4 tsp salt

1/4 tsp pepper

1-2 Tbs Balsamic Vinegar

1 can Black Beans - Low Sodium (15oz can)

2 Tbs Salsa

1/4 tsp Chili Powder

1/4 tsp Ground Cumin

Fresh Corn

Fresh Tomatoes

Fresh Cilantro


1Begin preparing your rice.

2Preheat oven to 425 degrees F

3Add all Dressing ingredients to blender and mix until creamy

4Add 1 Tbs water at a time to reach desired consistency

5Chop 2 sweet potatoes and add to parchment lined cookie sheet

6Chop Peppers and Onion and add to cookie sheet

7Season with salt and pepper and drizzle with Balsamic Vinegar

8Roast for 20 minutes

9Simmer Black Beans in a small sauce pan with Chili Powder, Cumin, and Salsa

10Add rice to large bowl and top with veggies, beans, and corn

11Add dressing to coat and garnish with cilantro and fresh tomatoes

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