Zesty Black Bean Rice Bowl with Lime Basil Sauce
This Zesty Black Bean Rice Bowl is drizzled with a bright and delicious lime basil sauce. An easy weeknight meal ready in less than 30 minutes.
I love burrito bowls, but even I need a change up, and this one is a nice one at that. A fresh and summery black beans smothered in an herby basil sauce. It works especially well because of the lime notes that just match the black bean mood. So insanely good!
Why You’ll Love This Zesty Black Bean Rice Bowl
- Easy to assemble. Each component of this bowl uses simple ingredients and requires minimal cooking to prepare. So everything comes together really easily making it a great weeknight meal.
- A change up to the classic burrito bowl. We are going for a different flavor profile for our black beans and pairing them with a bright and zesty basil sauce.
- Packed with nutrition. The black beans provide protein, vitamins and minerals come from the tomato salad, and you get antioxidants from the corn and basil sauce. Together this is a meal that will nourish and keep you energized.
Key Ingredients and Substitutions
- Tomatoes: Using in season tomatoes will yield the most flavors. For the salad I like to use heirloom tomatoes or cherry tomatoes.
- Fresh Herbs: I used both basil and chives to make the basil sauce. You can transform the flavors of this sauce by trying it with different herbs like cilantro.
- Black Beans: I used canned black beans for convenience. You can also cook your own to use. Just make sure not to overcook them to the point they are mushy. We want them to still be slightly firm.
- Red Wine Vinegar: This can be directly swapped for white wine vinegar. Other vinegars may be stronger in flavor, so if using, use less initially and adjust to your own preference.
- Red Onion: You can swap this for shallots or spring onions.
- Hemp Hearts: A great option as it is a higher protein option and does not need to be soaked before using. You can also swap for pepitas or soaked cashews.
- Corn: Fresh ears of corn are wonderful for this recipe, but you can also get similar results using frozen or canned corn. If using these alternatives, make sure that “corn” is the only listed ingredient.
- Garlic: Just a few cloves is enough. Feel free to use more or less based on preference.
- Lime: Fresh citrus is best because we need both the juice and zest. Feel free to also swap with lemon.
Nutrition Tip
Make sure to rinse your canned beans well. Rinsing well means to run them under running water in a colander for a few minutes until the beans are running clear and no noticeable bubbles are present. Those bubbles indicate excess of certain carbohydrates on the surface of the bean that may cause gas.
How to Make This Black Bean Rice Bowl
Corn and Black Beans. Place the corn on a cutting board and carefully cut the kernels away from the cob. Heat a large skillet with 1 tablespoon of oil over medium heat. When hot, add the corn then toss with the oil. Spread the corn out in a single layer and allow to cook undisturbed for 3 minutes then stir occasionally for an additional 2 minutes or until the kernels appear to brown around the edges. Add 2 cloves of grated garlic and sauté until fragrant. Lower the heat then add the beans, a generous pinch of salt and half the lime zest. Sauté for 1-2 minutes to warm the beans through. Adjust salt to taste then set aside.
Tomato Salad. To a medium sized mixing bowl add the diced tomatoes then top with the red onions, a grated clove of garlic, the juice of half a lime, 1 tablespoon red wine vinegar, agave syrup, and a generous pinch of salt. Toss the mixture together until fully combined then allow the mixture to sit for 10 minutes out at room temperature. Adjust salt and pepper to taste.
Basil Sauce. To a mini blender add the chives, basil, hemp hearts, nutritional yeast, the remaining lime zest and juice, 1/2 tablespoon of red wine vinegar, a grated clove of garlic, 2 tablespoons of extra virgin olive oil, a generous pinch of salt, water and ice cubes. Blend on high until completely smooth. Taste and add more salt as needed.
Bowl Assembly. Divide a portion of rice in a serving bowl then top with some tomato salad, then the corn and black bean mixture. Drizzle the bowl with the basil sauce and garnish with any extra chives and enjoy.
Expert Tips
- Make the meal more convenient. Use frozen corn instead of corn on the cob. And instead of chopping all the ingredients by hand, try a food chopper.
- Blending the basil sauce with ice will help make the sauce creamy and maintain it’s brilliant green color. Do not skip this.
- Do note that the juices of the tomatoes will be drawn out as it sits, which will make the tomato salad juicy. The extra juice is very flavorful and I like to take a spoonful of it to drizzle over my rice.
Frequently Asked Questions
You can enjoy this meal with more protein by adding some crispy tofu and swapping the white rice for a whole grain like quinoa or farro. The basil sauce does provide a little more protein as it is made with both hemp hearts and nutritional yeast.
Yes! Place the black bean mix, tomato salad and basil sauce in separate airtight containers and store in fridge. The black bean mix will last 4 days, the tomato salad will last 2 days and the basil sauce will last up to 5 days.
Try this bowl with roasted or grilled zucchini, steamed broccoli or some sautéed kale.
More Bean Recipes to Try
- Skillet Charred Corn and Edamame Salad
- Mango Chickpea Salad
- Vegan Kale Caesar Salad Toast
- Samosa Wraps
- Crispy Roasted Sweet Potato Black Bean Bowl
Zesty Black Bean Rice Bowl with Lime Basil Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Zesty Black Bean Rice Bowl is drizzled with a bright and delicious lime basil sauce. An easy weeknight meal ready in less than 30 minutes.
Ingredients
- 3 tbsp extra virgin olive oil
- 2 ears of corn, shucked
- 1, 15oz can black beans, drained and rinsed
- 4 cloves garlic
- Juice and zest of one lime
- 2 medium sized heirloom tomatoes, diced
- 1/4 red onion, thinly sliced
- 1 1/2 tbsp red wine vinegar
- 2 tsp agave syrup
- 1 small bunch fresh chives, about 1/4 cup
- 1/3 cup fresh basil, stems removed
- 3 tbsp hemp hearts
- 2 tbsp nutritional yeast
- 1/4 cup cold water
- 3 ice cubes
- Kosher salt
- Fresh cracked black pepper
- Cooked white Jasmine rice, for serving
Instructions
- Corn and Black Beans. Place the corn on a cutting board and carefully cut the kernels away from the cob. Heat a large skillet with 1 tablespoon of oil over medium heat. When hot, add the corn then toss with the oil. Spread the corn out in a single layer and allow to cook undisturbed for 3 minutes then stir occasionally for an additional 2 minutes or until the kernels appear to brown around the edges. Add 2 cloves of grated garlic and sauté until fragrant. Lower the heat then add the beans, a generous pinch of salt and half the lime zest. Sauté for 1-2 minutes to warm the beans through. Adjust salt to taste then set aside.
- Tomato Salad. To a medium sized mixing bowl add the diced tomatoes then top with the red onions, a grated clove of garlic, the juice of half a lime, 1 tablespoon red wine vinegar, agave syrup, and a generous pinch of salt. Toss the mixture together until fully combined then allow the mixture to sit for 10 minutes out at room temperature. Adjust salt and pepper to taste.
- Basil Sauce. To a mini blender add the chives, basil, hemp hearts, nutritional yeast, the remaining lime zest and juice, 1/2 tablespoon of red wine vinegar, a grated clove of garlic, 2 tablespoons of extra virgin olive oil, a generous pinch of salt, water and ice cubes. Blend on high until completely smooth. Taste and add more salt as needed.
- Bowl Assembly. Divide a portion of rice in a serving bowl then top with some tomato salad, then the corn and black bean mixture. Drizzle the bowl with the basil sauce and garnish with any extra chives and enjoy.
Notes
Make the meal more convenient. Use frozen corn instead of corn on the cob. And instead of chopping all the ingredients by hand, try a food chopper.
Blending the basil sauce with ice will help make the sauce creamy and maintain it’s brilliant green color. Do not skip this.
Do note that the juices of the tomatoes will be drawn out as it sits, which will make the tomato salad juicy. The extra juice is very flavorful and I like to take a spoonful of it to drizzle over my rice.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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Yummy. When I made all this I realized I didn’t have jasmine rice (or any fast cooking rice) it was already 9:30 pm so I subbed with quinoa. The last of it, but for some reason the cooking process failed. I used this as an excuse to make nachos instead. Long story short I ended up putting the bean/corn mixture, tomato onion salad and basil chive sauce on top of the nacho plate and it was absolutely delicious! Haha. I’m now eating it with jasmine rice at an appropriate dinner time and it is just as delicious. Thank you!
Absolutely delicious and bursting with flavor!! I’ve turned it into a salad for leftovers and also awesome! Thank you!!