Black Bean, Avocado & Brown Rice Breakfast Bowl
Breakfast · Mexican · Ready in 12 min · Serves 2
Smoky black beans warmed through brown rice with avocado, red onion and lime. A vegan 676-calorie breakfast with 28g of fibre, ready in twelve minutes.
Per serving
- Calories
- 676
- Protein
- 23 g
- Carbs
- 92 g
- Fat
- 24 g
- Fibre
- 28 g
Vitamins and minerals, % of a day’s needs
- Iron37%
- Vitamin D0%
- B120%
- Zinc30%
- Magnesium45%
- Omega-325%
- Calcium12%
- Potassium33%
- Vitamin C9%
- Riboflavin13%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 480 g Black beans (tinned)
- 280 g Brown rice (cooked)
- 150 g Avocado
- 60 g Red onion
- 25 ml Lime juice
- 15 g Fresh cilantro
- 20 ml Olive oil
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 0.8 tsp Salt
Method
- 1
Finely dice the 60g of red onion and chop the 15g of fresh cilantro. Halve, stone and slice the 150g of avocado, then squeeze a little of the 25ml of lime juice over it so it keeps its colour.
- 2
Heat 20ml of olive oil in a wide pan over medium heat, add the 480g of drained black beans, the 280g of cooked brown rice, 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin, and stir for 4 minutes until steaming right through.
- 3
Off the heat, stir in the rest of the lime juice and three quarters of a teaspoon of salt, then taste and adjust. Divide between 2 bowls.
- 4
Lay the sliced avocado over each bowl and scatter with the diced red onion and the chopped cilantro.
