Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan)
Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, rice bowl with avocado, corn, white beans and cherry tomatoes (vegan). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have rice bowl with avocado, corn, white beans and cherry tomatoes (vegan) using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan):
  1. Make ready 1-1.5 Cups Uncooked Rice
  2. Take 15-20 Cherry Tomatoes
  3. Take 1 Ripe Avocado
  4. Make ready 1 Can Corn
  5. Take 1 Can White Beans (works great with black beans as well)
  6. Get 1 Red Onion
  7. Get Herbs and Spices
  8. Make ready Balsamic Vinegar (optional)
  9. Make ready Olive Oil
Instructions to make Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan):
  1. Peel the avocado and cut it into medium-sized strips. Wash the canned corn and white beans thoroughly. Wash the cherry tomatoes as well. Slice the onion into half-rings.
  2. Cook the rice in salt water (I suggest al dente). While the rice is cooking, coat a pan with olive oil. First fry the cherry tomatoes until they lose some of their moisture. Don't overdo it or they will turn mushy. Remove them from the pan and fry the corn, for only 3-4 minutes. Remove them from the pan.
  3. Fry the onions until they soften up. Add the beans to the onions, season with herbs (any mix will do, as you prefer) and add a dash of water to the pan. Optionally, add a dash of balsamic vinegar and/or turmeric to the pan, to give the dish some colour (that's how I prefer it). After 3-4 minutes, turn off the heat.
  4. When the rice is done cooking, put it in the middle of a bowl and arrange the tomatoes, beans with onions, avocado and corn around it. Season with salt, pepper, cayenne pepper (optional) and herbs (any mix, preferably one with basil). Serve with Pita bread or toasted tortillas. Enjoy your meal! 🙂

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