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In recent years, veggie bowls have skyrocketed in popularity, captivating the hearts and palates of food enthusiasts around the globe. These vibrant and nourishing dishes offer a delightful way to enjoy a variety of flavors and textures, making them a favorite choice for health-conscious eaters and culinary explorers alike. Among the many veggie bowl options, the Zesty Southwest Veggie Rice Bowl stands out as a particularly enticing option, combining a medley of fresh ingredients with a punchy flavor profile that can satisfy even the most discerning taste buds.

Zesty Southwest Veggie Rice Bowl

Discover the vibrant and satisfying Zesty Southwest Veggie Rice Bowl, a perfect representation of plant-based eating that blends fresh ingredients and zesty flavors. This colorful dish features brown rice, black beans, and a variety of vegetables, all enhanced by lively spices and lime juice. Ideal for health enthusiasts or anyone exploring plant-based options, this customizable bowl is nutritious and visually appealing, making every meal a nourishing celebration. Perfect for meal prep or a quick, delicious dinner!
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Ingredients
  

1 cup brown rice

2 cups vegetable broth or water

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 small zucchini, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup red onion, finely chopped

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Juice of 1 lime

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Optional: feta cheese or cotija cheese for topping

Instructions
 

Cook the Rice: In a medium saucepan, combine brown rice and vegetable broth (or water) over high heat. Once boiling, reduce heat to low, cover, and let it simmer for about 45 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the red onion, zucchini, and bell pepper. Sauté for about 5-7 minutes, or until vegetables are tender.

      Add Beans and Corn: Stir in the black beans and corn, cooking for an additional 3-4 minutes until warmed through.

        Season the Mixture: Sprinkle cumin, smoked paprika, and chili powder over the veggies. Stir to combine and season with salt, pepper, and lime juice. Remove from heat.

          Assemble the Bowl: In serving bowls, layer the fluffy brown rice first, followed by the sautéed veggie and bean mixture. Top with cherry tomatoes and diced avocado.

            Garnish and Serve: Finish with fresh cilantro and, if desired, sprinkle feta or cotija cheese on top. Serve warm and enjoy your Zesty Southwest Veggie Rice Bowl!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings