Affordable Vegan Bean and Rice Bowl

This budget-friendly Vegan Bean and Rice Bowl is a perfect meal for those looking for a quick, nutritious, and affordable option. Packed with fiber-rich beans, brown rice, and fresh veggies, it provides a healthy dose of protein, vitamins, and minerals, all while keeping costs low. With less than 400 calories per serving, it’s an excellent choice for anyone seeking a filling, yet light, meal that doesn’t break the bank.

Servings and Time

• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes

Ingredients

• 1 cup brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red bell pepper, diced
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp lime juice
• Fresh cilantro (for garnish)

Instructions

1. Cook the Rice: In a medium saucepan, cook the brown rice according to package instructions, typically around 15-20 minutes.
2. Sauté the Vegetables: While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until softened.
3. Add the Beans and Corn: Stir in the black beans and corn, cooking for another 5 minutes. Season with cumin, chili powder, salt, and pepper, and stir to combine.
4. Assemble the Bowl: Once the rice is done, divide it evenly among four bowls. Top each with the bean and vegetable mixture.
5. Finish with Lime and Cilantro: Drizzle lime juice over the bowls and garnish with freshly chopped cilantro before serving.

Tips for a Perfect Bean and Rice Bowl

For a richer flavor, you can add a dollop of vegan sour cream or a sprinkle of nutritional yeast. If you like a bit of spice, feel free to add diced jalapeños or a splash of hot sauce. This recipe is very versatile, so don’t hesitate to experiment by adding different vegetables like zucchini or sweet potatoes.

Feel free to adjust the ingredients to suit your taste or dietary needs. You can easily swap the black beans for kidney beans, pinto beans, or chickpeas.