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

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, rice bowl with avocado, corn, white beans and cherry tomatoes (vegan). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Make ready 15-20 Cherry Tomatoes
  3. Take 1 Ripe Avocado
  4. Make ready 1 Can Corn
  5. Prepare 1 Can White Beans (works great with black beans as well)
  6. Prepare 1 Red Onion
  7. Get Herbs and Spices
  8. Take Balsamic Vinegar (optional)
  9. Prepare Olive Oil
Steps 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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