Vegan Tex-Mex Rice Bowl
Fluffy rice topped with smoky beans, sautéed peppers, sweet corn, fresh salsa, and creamy avocado. A balanced, protein-rich vegan bowl with bold Tex-Mex flavors.
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Ingredients
Rice
1 cup long-grain rice
2 cups water or vegetable broth
Salt to taste
Smoky Beans
1½ cups cooked black beans (or kidney beans)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
Salt & black pepper
Veggies
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup corn kernels (fresh or frozen)
1 tbsp olive oil
Fresh Toppings
1 avocado, sliced
½ cup tomato salsa or pico de gallo
Fresh cilantro or parsley
Lime wedges
Optional Creamy Sauce
2 tbsp vegan yogurt or cashew cream
1 tbsp lime juice
Salt to taste
Instructions
1️⃣ Cook Rice
Rinse rice well
Cook with water/broth and salt until fluffy
Set aside, keep warm
2️⃣ Cook Beans
Heat olive oil in pan
Add beans, smoked paprika, cumin, garlic powder, salt & pepper
Cook 5–7 minutes until warm and slightly crispy
3️⃣ Saute Veggies
In another pan, heat olive oil
Saute peppers and corn 6–8 minutes until tender with slight char
4️⃣ Assemble Bowl
Add rice to bowl
Top with beans, veggies, avocado, and salsa
5️⃣ Finish
Drizzle creamy sauce (if using)
Squeeze fresh lime and garnish with herbs
Tips
Add roasted sweet potatoes for extra comfort
Swap rice with quinoa or brown rice
Keep spices mild or add chili if desired
Frequently Asked Questions
Q: Can I meal-prep this?
Yes — store components separately for 3 days.
Q: Is it gluten-free?
Yes, naturally gluten-free.
Q: Can I make it oil-free?
Yes — sauté with a splash of water or broth.
Nutritional Information
Calories: 480 kcal
Protein: 14 g
Carbs: 62 g
Fat: 18 g
Fiber: 10 g