BBQ Beans and Rice Bowl with Charred Corn and Creamy Slaw

About the recipe

You are looking for one Fun, tasty plant-based meals that won’t break the bank or require hours of cooking? Look no further than the BBQ Beans and Rice Bowl!

Black beans are Cooked with peppers and onions, then served over fluffy white rice. Top a With creamy cabbage slaw, juicy tomatoes and charred corn, this dish is sure to be a hit.

Here is the recipe Vegetarian, gluten-free, high in protein and fiber And is easily customizable and makes for a great meal prep recipe as well.

You will like everything Flavor and nutrition are packed into this bowl. Try them this week for a delicious dinner that will impress the whole family.

For the BBQ beans

• black beans: You will need 1 19oz can of black beans.
• onion: You can use white or yellow onion.
• bell pepper: Use green chillies. Poblano peppers would be a good variation.
• garlic: Use fresh/raw garlic or substitute 1 tsp garlic powder.
• Tomato paste: Canned tomato paste. Extra? Freeze it in an ice cube tray then transfer to a freezer bag or container so you always have some on hand.
• spices: You will need chili powder, smoked paprika and cumin.
• Maple syrup: I like maple syrup best to sweeten the bean mixture, but you can also use honey, agave, or brown sugar.
• liquid: You can use water or broth for the cooking liquid but broth will help add a deeper flavor.

For bowls

• the rice: You can use brown rice, jasmine rice, basmati rice or substitute another grain like quinoa or farro.
• corn: You can use fresh or frozen corn.
• tomato: The recipe calls for cherry tomatoes but grape or plum tomatoes are fine too.

For the cabbage slaw

• Cabbage: If you don’t have both red and green cabbage available, it’s fine to use only one variety. For convenience, ready-made coleslaw mix works great here!
• mayo: Use store-bought or homemade vegan mayonnaise of your choice.
• Dijon mustard: I used a grainy Dijon mustard but any Dijon is fine.
• Apple cider vinegar: If you don’t have apple cider vinegar, white wine vinegar or regular vinegar will work.
• Sweetener: You can use any granulated sugar, honey, agave or maple syrup.

How to Make (with Pictures)

Step 1: Cook the aromatics

Heat 1 tsp oil on medium heat then add Add onion, garlic and pepper with a pinch of salt. Cook them for 6-8 minutes, stirring occasionally, until they are soft.

Step 2: Add tomato paste and spices

add Tomato pastechili powder, cumin and smoking Paprika and cook for 2 minutes, stirring often, until the spices are fragrant and toasted.

Step 3: Cook the black beans

add beans, Maple syrup and water or broth Pan and season with another pinch of salt.

Tip: If you want the beans a little saucy or sweet, you can add 1-2 tablespoons of ketchup to the mixture when you add the maple syrup.

Bring the beans Bring the mixture to a boil and then reduce the heat and cook for 12-14 minutes until the mixture is thick but still runny.

Once you have cooked the beans, start cooking the rice in step 4.

Step 4: Cook the rice

add Rice in a medium bowl with 1.5 cups water and some salt. Bring it to a boil, then cover and reduce the heat.

Cook the rice for 13-15 minutes until the water is absorbed. Turn off the heat and let rest for 5 minutes, then fluff with a fork.

Tip: You can use any other method of cooking rice of your choice and remember that different rices will require different cooking times.

Step 5: Make the Slaw

mix up Whisk mayo, mustard, vinegar, and sugar in a medium bowl until smooth.

add Cabbage and green onions, season with salt and pepper And mix well to coat the cabbage.

Step 6: Char the Corn

Then heat 2 tsp oil in a pan on medium flame Add corn and cook for 4-5 minutes, Swirl the pan occasionally until the corn is golden-brown or slightly blackened.

Step 7: Assemble the bowl

share Serve in bowls and top with BBQ rice with black beans, corn and cabbage slaw. Add more green onions on top if you like.