Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème

A Mexican feast in a bowl. This vegan, gluten-free and nut-free meal is ideal for meal-prepping for your lunchboxes throughout the week. A zingy blend of lime-infused beans, grilled corn and peppers with a cooling creamy avocado dip served with brown rice. This buddha bowl packs in 10 different plant-based wholefoods and a rainbow of colour.

Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème

I am desperately clinging on to summer right now as we enter October here in the UK and the temperatures are falling. Usually, when it gets colder, all I fancy is cosy and warming bowls of soups, stews and curries, but I still love salads. By salads, I mean hearty bowls of lots of different yummy wholefoods – which is exactly what this bowl is.

I have teamed up with the lovely team at Perkier again to bring a simple, healthful and nourishing lunch box or meal prep recipe that is packed with whole-foods. In fact, there are at least 10 different whole-foods in each of the recipes I created. This bowl features brown rice, peppers, corn, lettuce, spring onion, mango, pumpkin seeds, chia seeds, avocado and lime. We always hear that we should be eating more whole-foods and this recipe makes it really easy to tick 10 boxes plus it tastes delicious.

This Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème is a flavour sensation and combines all the summery and invigorating flavours of healthy Mexican cuisine. Lots of tangy lime and fresh herbs, charred vegetables (a homage to BBQs!) and some really fruit mango for a tropical feel.

I love to make up big batches of each component in this recipe and keep it for lunch boxes throughout the week. You can mix and match whatever you like, although I highly advise to have it all and you will feel amazing.

Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème

It is packed with nourishing foods, is naturally vegan, dairy-free, gluten-free and nut-free, too. It is hearty and filling while being summery and fresh thanks to an abundance of vegetables. I’m sure it will please friends and family, alike, so it is a great recipe to make and allow people to build their own bowls at dinner parties or picnics.

If you are looking for more wholefoods packed recipes, how about my Sticky Sweet Chilli Aubergine and Hummus Rainbow Bowl, Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini and Miso Bean Stuffed Butternut Squash with Tahini Cream.

Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème

• Servings: 2
• Time: 25 minutes
• Difficulty: easy
• Print

A Mexican feast in a bowl. This vegan, gluten-free and nut-free meal is ideal for meal-prepping for your lunchboxes throughout the week.

Ingredients

• 100g brown rice
• 6 mini peppers (or 1 large bell pepper)
• 1 tbsp olive oil
• 2 corn cobs
• 2 sprigs mint, chopped
• 150g black beans
• 1 tbsp lime juice
• 100g lettuce
• 2 spring onions, sliced
• 80g fresh mango, cubed
• 2 tbsp pumpkin seeds
• 1 tbsp chia seeds
• Salt and black pepper
• Avocado Crème :
• 1 avocado
• 2 tbsp yoghurt
• 1 tsp brown rice miso paste
• 1 tbsp lime juice

Directions

1. Cook the rice according to packet instructions. Drain and leave to cool. Fluff with a fork after 10 minutes.
2. Preheat the grill to high. Rub the peppers and corn with olive oil and season with salt and black pepper. Grill for 10-15 minutes or until charring and turning crisp, flip over and grill on the other side until blackening. Remove from the grill.
3. Meanwhile, prepare the avocado crème by placing all the ingredients in a small upright blender and process until smooth and creamy. Add a splash more lime juice if it is a bit too thick. Taste and adjust the seasoning.
4. In a small bowl mix the black beans with the spring onion 1 tbsp lime juice, some salt and pepper.
5. Cut the kernels from corn on the cob and place in a separate bowl. Stir together with the fresh mint and lime juice. Season to taste.
6. To plate up, place the lettuce in the bowl, followed by the rice, the lime black beans, the grilled corn kernels, the grilled pepper, the avocado crème, and the spring onion, pumpkin seeds, chia seeds and mango.

Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème

I can’t wait to hear what you think of this vibrant recipe for Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème. As always, please leave your thoughts below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With wholefoods of love x