Avocado and Black Bean Bowl
Prep: 5 minutes
Packed full of nutrients and flavor, this avocado and black bean bowl is an easy meal to throw together in a short amount of time.
It's topped with jicama (pronounced hee-kuh-muh), a root vegetable that's high in antioxidants, fiber and vitamin C, which can be helpful to boost your immune system during the germiest season.
And though black beans are already full of protein, shredded chicken can be added for even more. Try it as a main dish, or serve it on the side with some tortilla chips at your next party!
1 tablespoon olive oil
1 cup, chopped onion, diced small
1 jalapeno, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
4 servings of precooked brown rice
2 cup black beans
1 avocado, pitted and thinly sliced
1 cup fresh cilantro, coarsely chopped
1/4 cup jicama, crumbled
- Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic, stirring occasionally until softened, about 5 to 7 minutes.
- Add the chili powder, cumin, salt and pepper and cook until fragrant, about 1 minute. Stir in the beans and cook until warmed through.
- Remove the pan from the heat, add the lime juice and stir to combine.
- Divide the rice among 4 bowls, spoon the black bean mixture over the top and garnish with the avocado, cilantro and feta.