Vegetarian Hungry Man’s Bowl

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup brown rice
• •1 can (15 oz) black beans, drained and rinsed
• •1 cup corn kernels (fresh, frozen, or canned)
• •1 red bell pepper, diced
• •1 medium zucchini, diced
• •1 cup cherry tomatoes, halved
• •1 avocado, diced
• •2 tbsp olive oil
• •1 tsp garlic powder
• •1 tsp cumin
• •Salt and pepper to taste
• •Fresh cilantro for garnish (optional)
• •Lime wedges for serving (optional)

Instructions

1. 1

   Rinse the brown rice under cold water, then combine it with 2 cups of water in a medium saucepan.

2. 2

   Bring the water to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes or until the rice is tender and the water is absorbed.

3. 3

   In a large skillet, heat olive oil over medium heat. Add the diced bell pepper and zucchini, and sauté for about 5 minutes until they begin to soften.

4. 4

   Add the corn, cherry tomatoes, black beans, garlic powder, cumin, salt, and pepper to the skillet. Cook for an additional 5-7 minutes, stirring occasionally.

5. 5

   Once the vegetables are cooked, fluff the brown rice with a fork and divide it into bowls.

6. 6

   Top each bowl with the sautéed vegetable and bean mixture.

7. 7

   Add diced avocado on top, and garnish with fresh cilantro and lime wedges if desired. Serve immediately.