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Tropical Black Bean Rice Bowls

This week we’re using tri-color bell peppers, corn and tropical salsa in these Tropical Black Bean Rice Bowls. Requiring just 10 minutes of hands-on time, these flavorful and bright plant-based bowls are perfect for weeknights or for a few meal-prep lunches for the week!

We’re using brown rice in this recipe, but you can swap in any grain you like. Brown rice takes about 40 minutes to cook, so swapping in quinoa or white rice will cut cooking time in half. Cauliflower rice, butternut squash rice (also in this week’s box!) or roasted cubed sweet potatoes would also work as the base for these bowls.

Tropical Black Bean Rice Bowls

Active time: 10 Minutes

Total time: 50 Minutes

Servings: 3-4


1 cup brown rice

3-4 corn cobbettes

1 tablespoon olive oil

10 ounces tri-color pepper

15 ounce can black beans

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon paprika

1-2 limes

1 avocado, sliced

2-3 tablespoons chopped cilantro

Salt and pepper

10 ounces Tropical Salsa


Bring 2 cups of water to boil in a saucepan. Stir in the rice, cover, and reduce heat to low. Cook until tender, about 35-40 minutes. Remove pan from heat and allow to stand, covered, for 5 minutes. Fluff rice with fork; set aside.

Cut the corn off the cobbettes.

Heat olive oil in a large nonstick skillet over medium heat. Add the bell peppers and corn and sauté for 3 minutes. Drain and rinse the black beans, then add to the pan with the cumin, garlic powder, and paprika and cook for 2 minutes more, stirring often. Stir in 1-2 tablespoons of lime juice and the cilantro. Season to taste with salt and pepper.

Divide rice into bowls and top with the peppers, corn and black beans. Serve topped with sliced avocado, Tropical Salsa, and extra lime wedges.

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