"Meatless Monday quick dinner wins brought to you by this hearty FIESTA RICE SALAD π₯ ππ smokey + spicy roasted corn, seasoned chickpeas, tomatoes, cilantro, peppers & lemony goodness served over pillowy rice of your choice! #vegetarianfood #saladlove
Hope you're having a great evening, friends!ππ»β¨"
Spiced Bell Pepper, Rice and Beans Bowl
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A Note from Feedfeed
This easy lunch bowl comes together within 30 minutes making it a super easy vegan lunch for the week!
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
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- Recipe Card
Prep time 20mins
Cook time 30mins
Recipe Card
ingredients
- 4 tablespoons olive oil
- 2 cups rice, of choice
- 4 cups water, or bone broth
- 1 small onion, finely chopped
- 2 shallots, finely chopped
- 4 cloves garlic, finely minced
- Salt to taste
- 2 cups halved cherry tomatoes
- 1 can organic chickpeas, or black beans
- a handful of cilantro, chopped
- 1 cup finely chopped bell peppers
- 2 cups corn, seasoned with 1/4 teaspoon of paprika, chili powder, cumin, a pinch of Tabasco and garlic powder
Method
Step 1
In a large saucepan, heat the extra virgin olive oil, add the shallots and onions. Stir until softened and translucent then add the garlic.
Step 2
Stir in the rice until well coated/mixed with the oil and onions. Add the broth and stir, once it boils: reduce heat to a simmer and cover the saucepan with a lid. Simmer for about 20 mins. or according to package directions.
Step 3
Turn off the heat and leave covered for at least another 10 mins so it can fluff up. In a separate bowl: mix in all the vegetables. Before serving, top over the rice and mix in.