Black Bean Bowls

When making a bowl– know that many foods pair nicely together and you can customize based on what is in your kitchen and what you like. This recipe is modified but based on a recipe from the Young Chef’s Club America’s test kitchen.

1 ripe avocado

Salt and pepper

2 (15-­ounce) cans black beans, lentils or equivalent dried bean, cooked

1 cup cooked long-­grain white rice, cooked diced sweet potato, faro or your favorite grain

2 tablespoons extra-­virgin olive oil or avocado oil

1½ cups fresh or frozen corn

1 onion, peeled and finely chopped

1T vinegar any kind. I like a mix of RW and ACV

1T maple syrup or honey

1 teaspoon ground cumin

2 cups vegetable broth

Lettuce greens or kale (maybe the dinosaur kind as it is more palatable)

Pico de gallo or salsa

Use butter knife to cut avocado in half lengthwise around pit. With your hands, twist both halves in opposite directions to separate. Slice the avocado in the shell, then peel the shell off.

Set colander in sink. If you are using canned beans: Pour beans into colander and rinse with cold water. Shake colander to drain well. Pour rice into fine-­mesh strainer and rinse with cold water until water is no longer cloudy. Shake strainer to drain well. Set aside. If you are using dried beans or lentils, prepare accordingly with broth.

In 12-inch nonstick skillet, heat 1/2 tablespoon oil over medium heat for 1 minute (oil should be hot but not smoking). Add corn to skillet and use rubber spatula to spread it in even layer. Cook, stirring occasionally, until corn is lightly browned, about 5 minutes. Turn off heat. Use spatula to transfer corn to medium bowl. Set aside.

Onion options (Choose one):

  1. Add onion, cumin, ½ teaspoon salt, and remaining 1 tablespoon oil to skillet and return to medium heat. Cook, stirring occasionally, until onion has softened, about 5 minutes.
  2. Pickle the onion : dice and let sit for one hour in 1/4 cup vinegar, 1/2 T sugar, honey or maple syrup, and 1/8 teaspoon salt.

Add broth to beans. Heat.

Arrange your bowl in sections (like restaurants do) black beans, corn, rice or sweet potato, lettuce greens, and sliced avocado. Top with salsa or pico.


Simple salsa: If you want to make your own salsa: Chop 1 small onion, 1 big or 2 small tomatoes, a handful of cilantro, 1 big and 1 small pepper (all the colors and nearly any variety) and many other veg are tasty here too. I like to add cucumber. When chopping the veg make them similar sizes for the best mouth feel when eating. Season your salsa with some vinegar + S&P. This will be edited with exact measurements. Your local grocer sells some great fresh salsa or pico de Gallo too. The cost won’t be much different than making your own.