Avocado Rice Bowls with Black Beans & Tomato Salsa
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Avocado Rice Bowls with Black Beans & Tomato Salsa {Vegan}

Author Veg Life Staff

Ingredients

  • 2 Servings Rice I used a Multi-Grain Medley from Minute Rice
  • 1/2 Can of Black Beans drained and rinsed
  • 2 Medium Tomatoes diced
  • 1/2 of a Small Red Onion diced
  • 2 Tbl Fresh Parsley chopped
  • Salt & Pepper to taste
  • 1 Avocado 1/2 per serving
  • 1 Lime

Instructions

  • Cook rice to package instructions.
  • While the rice is cooking, drain and rinse the beans. You could use dried beans here, but they would need to be soaked overnight first. Since this was meant to be a quick and easy recipe, I opted for canned today.
  • When the rice is almost finished cooking, add half the can of beans and allow to heat through from the residual heat of the rice.
  • Quarter the tomatoes and remove the seeds and juices. Cut into a dice.
  • If your onion is large, use just 1/4 of it. Cut into a fine dice.
  • Chop about 2 Tbl of Parsley.
  • Combine the tomatoes, onion and parsley, Add a squeeze of lime juice and season with salt and pepper.
  • Prepare the avocado just prior to serving so that it retains it's color.
  • Top the rice with the avocado and a spoonful of salsa.
  • Season with salt and pepper, to taste.
  • Serve warm.