Creamy from the avocado, fresh from lime and hearty from the rice and beans: this bowl is a happy mix of flavors and textures. The warm rice provides a soft base, the beans give a savory bite and the tomato provides some juiciness. All in all, it feels like a sunny meal that you put on the table in 15 minutes, with no complicated steps or expensive ingredients.
Because everything is vegetable-based, this dish is a good fit for those who prefer to cook without regular milk. The avocado replaces cream, and the beans provide filling without cheese or dairy. Handy for a day when you want to avoid cow's milk or eat lactose-free, as long as you check the label of the bean mix. That way it stays delicious and worry-free.
Preparation
Step 1: Cook the rice
Bring a pan of water to a boil and cook the rice according to the package directions. Then let it evaporate for a while so that the grains remain fluffy.
Step 2: Heat the beans
Rinse the bean mixture under cold water and warm them briefly in a pan or microwave. They don't need to boil, just warm well.
Step 3: Make the guacamole
Mash the avocado with the juice of the lime and a pinch of salt to make a creamy, fresh dip. Taste briefly: if it tastes too flat, add some more lime juice or salt.
Step 4: Slice the tomatoes
Cut the tomatoes into small cubes. Use ripe tomatoes for the best flavor and, if necessary, drain them if they are very juicy.
Step 5: Compose the bowl
Spoon the rice into bowls, spread the hot beans on top and add the guacamole and tomato. Mix a little or leave the layers visible. Taste and season with salt and pepper.
Nutritional values per person
- 🥦 Vegetables: 180 g
- 🍚 Carbohydrates: 60 g
- 💪 Protein: 18 g
- 🥑 Grease: 18 g
- 🌾 Fiber: 12 g
- 🧂 Salt: 1.2 g
- 🔥 Energy: 680 kcal
Tips & label
Add additional toppings such as corn, cucumber or spring onion for more color and freshness.
Serve with a wedge of lime and possibly some fresh cilantro if you like it.
Check the bean mixture and rice for milk ingredients if you eat strictly cow's milk-free.
Store leftovers in the refrigerator for up to two days and reheat gently in the microwave or pan.
Use a fork to mash the avocado; this keeps the texture a bit chunkier and deliciously homemade.
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