Go Back
The Zesty Southwest Veggie Rice Bowl is a delightful and vibrant dish that brings together the rich flavors of the Southwestern United States. This recipe showcases a colorful medley of ingredients that not only tantalize the taste buds but also deliver a wealth of nutritional benefits. Whether you're a long-time vegetarian, following a gluten-free diet, or simply looking to incorporate more wholesome meals into your routine, this rice bowl is a perfect fit. Its versatility makes it an ideal choice for busy weeknights, as it can be whipped up in under 30 minutes, or for meal prepping, as it stores beautifully for later consumption. Moreover, it serves as a fantastic centerpiece for any gathering, impressing guests with its array of colors and flavors.

Zesty Southwest Veggie Rice Bowl

Discover the vibrant and flavorful Zesty Southwest Veggie Rice Bowl, a perfect dish for busy weeknights or meal prepping. This colorful bowl is packed with nutritious ingredients like quinoa or brown rice, black beans, and fresh vegetables, all simmered in savory vegetable broth. Easy to customize with add-ins like avocado, cheese, and spices, it's not just a meal, it's an impressive centerpiece for any gathering. Enjoy a balanced, nutritious dish that’s as delicious as it is beautiful!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa (or brown rice)

2 cups vegetable broth

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

1 cup corn (frozen or canned)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 red onion, finely chopped

1 lime, juiced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Crumbled feta cheese or dairy-free cheese (optional)

Instructions
 

Cook Quinoa/Rice: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa or brown rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the grains are fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

    Sauté Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper. Sauté for about 5 minutes, until softened.

      Add Remaining Ingredients: Stir in the corn, black beans, and cherry tomatoes. Season with ground cumin, smoked paprika, garlic powder, salt, and pepper. Cook for another 5 minutes until everything is heated through.

        Combine Bowls: In individual serving bowls, create a base with the quinoa or rice. Top with the sautéed veggie mixture.

          Finish with Avocado and Lime: Add the diced avocado on top of each bowl, drizzle with fresh lime juice, and garnish with chopped cilantro and feta cheese, if using.

            Serve and Enjoy: Enjoy this vibrant and wholesome Zesty Southwest Veggie Rice Bowl warm, or chill it for a refreshing cold bowl!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings