1 ear of corn, grilled or baked
2 cups of uncooked rice
1/2 cup of cilantro, chopped
Juice and zest of 1 lime
1 bell pepper, thinly sliced
half of a red onion, thinly sliced
1 teaspoon of Olive Oil
1/2 teaspoon of oregano
1/2 teaspoon of cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of paprika
1 can of black beans, drained and well rinsed
2 cups of thinly sliced lettuce
Toppings: guacamole, pico de gayo, vegan sour cream, vegan cheese, wedges of lime
If using fresh corn, pre-heat the oven to 350 degrees and bake the cob of corn for 20 minutes. Once it’s out of the oven and cooled, cut the corn from the cob.
While the corn bakes, cook the rice according to directions.
Begin sautéing the veggies. In a skillet, combine the oil, peppers, and onion. Saute for 5 minutes and then stir in the spices. Cook for an additional 5 minutes. Once done, mix into the rice the cilantro, lime juice and zest, and a pinch of salt if desired (can also add a bit more salt). Stir until fully combined.
Assemble the bowls by first dividing the rice among 4 bowls, top with the veggies then the black beans and then sprinkle on the corn and other toppings.