Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce

Ingredients

• 1 cup long-grain white rice (or brown rice)
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup plain Greek yogurt (or dairy-free alternative)
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon garlic powder
• Salt to taste
• 1 avocado, sliced (optional)
• 1 cup cherry tomatoes, halved (optional)
• Fresh cilantro leaves for garnish (optional)
• Feta cheese or cotija cheese, crumbled (optional)
• Hot sauce for an extra kick (optional)

Instructions

1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and stir for about 2-3 minutes until lightly toasted.
2. Pour in 2 cups of vegetable broth (or water) and add 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15-20 minutes until the rice is tender.
3. While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes.
4. Stir in the minced garlic, ground cumin, smoked paprika, and chili powder, cooking for an additional 1-2 minutes until fragrant.
5. Add the drained black beans to the skillet, season with salt and pepper, and stir well. Cook for about 5-7 minutes until heated through.
6. In a small bowl, combine the Greek yogurt, lime juice, chopped cilantro, garlic powder, and salt. Mix until smooth and creamy.
7. Assemble the bowl by layering the cooked rice, black beans, and topping with the cilantro lime yogurt sauce. Add optional toppings as desired.

Nutrition