A bright, Southwest-inspired bowl with hearty black beans, fluffy brown rice, crisp vegetables, and a simple tahini drizzle. Fresh, grounding, and endlessly adaptable.
Servings: 4
Time: Prep 20 minutes · Cook 30 minutes · Total ~50 minutes
Ingredients
Bowl Base
- 1 cup dry brown rice
- 2 cups vegetable broth (or water)
- 1½ cups cooked black beans, or 1 can (150z.) drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Freshly ground black pepper, to taste
Fresh Vegetables
- 1½ cups shredded purple cabbage
- 1 cup cherry tomatoes, halved
- ½ cup corn, fresh, canned or thawed frozen
- ¼ cup red onion, finely diced
- Fresh cilantro, chopped (to taste)
Salsa Tahini Drizzle
- 1/2 cup chunky salsa
- 3 tablespoons tahini
- 1 tablespoon lime juice
Method
- Cook the brown rice in broth with garlic and onion powder, according to package directions. Fluff and set aside.
- Warm the black beans in a small pan with cumin, smoked paprika, and black pepper until heated through.
- In a bowl, combine the cabbage, tomatoes, corn, red onion, cilantro, lime juice, and a pinch of salt. Toss gently.
- Whisk together salsa, tahini, and lime juice. Add water to preferred consistency
- Assemble bowls with brown rice, seasoned black beans, and vegetable mixture. Drizzle with tahini-salsa sauce just before serving.
Taste & Texture Notes
This bowl balances warm, savory elements with cool crunch. The cabbage stays crisp, the beans bring depth, and the tahini drizzle softens everything without weighing it down.
Make It Yours
- Add avocado slices for extra creaminess.
- Swap brown rice for any whole grain on hand.
- Add roasted sweet potatoes or peppers for a warmer bowl.
- Turn leftovers into a wrap or salad the next day.
- Increase heat with jalapeño or chili flakes.
