This black bean rice bowl is a healthy vegetarian meal packed with fresh Mexican flavours!
I’m a bit of a walking contradiction.
I have expensive tastes when it comes to food, but I also love to save money. In fact, I get a bit of a thrill out of it. Every time I score an item on sale or calculate the cheaper item by comparing the unit prices, I get a burst of satisfaction. Probably because it means I feel less guilty about hitting up the cheese counter afterwards and spending $11 on a tiny block of aged cheddar.
Likewise I try to avoid eating out at cheap restaurants to save money for more expensive dinners out. As much as I love a good loaded pita from Pita Pit and Starbucks’ chai lattes, I’d much rather skip them if it means being able to go out for a pricier dinner every so often.
Which is why after I fell in love with the hot rice box from William’s Fresh Cafe after having it for the first time, I immediately made plans to recreate it at home. The components – rice, black beans, tomatoes, corn, avocado, feta, and garlic sauce – were simple, so I knew it would be easy. And it was. My black bean rice bowl is eerily similar, although I left out the chicken or salmon that the cafe version comes with. I decided to leave this version vegetarian – you know, cause I’m cheap.
- 4 cups cooked short grain brown rice
- 2 cups cooked black beans
- 1 pint cherry tomatoes, quartered
- 1 cup sweet corn kernels
- 1 avocado, sliced
- 4 oz crumbled feta cheese
- ½ cup chopped fresh cilantro
- 1 batch of garlic yogurt sauce (link below)
- Divide the cooked rice amongst 4 bowls.
- Top each with one quarter of the black beans, cherry tomatoes, corn, avocado, and feta. Sprinkle fresh cilantro on top of the bowls and drizzle with garlic yogurt sauce.
Get the recipe for the garlic yogurt sauce here.
What dishes from restaurants have you recreated at home?