Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce
Ingredients
For the bowl
2 cups cooked rice (white, brown, or cilantro rice)
1 can (400 g) black beans, drained and rinsed
1 cup corn kernels
1 avocado (diced)
1 cup cherry tomatoes (halved)
¼ red onion (finely diced)
1 tbsp olive oil
½ tsp paprika
Salt & pepper
For the cilantro lime yogurt sauce
¾ cup Greek yogurt
2 tbsp fresh cilantro (chopped)
2 tbsp lime juice
1 clove garlic (minced)
1 tbsp olive oil
Pinch of salt & pepper
Optional toppings
Jalapeño slices
Lime wedges
Pumpkin seeds
Crumbled feta or cotija cheese
Instructions
Heat olive oil in a skillet over medium heat.
Add the black beans, corn, paprika, salt, and pepper.
Cook for 3–4 minutes until warmed through.
In a small bowl, whisk together Greek yogurt, cilantro, lime juice, garlic, olive oil, salt, and pepper until smooth.
Divide the rice between serving bowls.
Top with the black bean and corn mixture.
Add avocado, cherry tomatoes, and red onion.
Drizzle generously with the cilantro lime yogurt sauce.
Finish with jalapeños, lime wedges, pumpkin seeds, or cheese if using.