Carbohydrates: 109.3 grams
Fat: 2.6 grams
Protein: 26.4 grams
For the Bowl:
1/2 cup Black Beans, drained
1/2 cup canned Corn, drained
1/4 cup sliced Red Bell Pepper
1 Romaine Heart, chopped
For the Rice:
1/2 cup cooked Brown Rice
1-2 cloves Garlic
1 bunch Cilantro
For the Pico:
1/4 cup sliced Red Onion
5 Cherry Tomatoes, cut in half (or quarters)
1/4 cup chopped Cilantro
Optional: Add 1/2 Avocado, sliced (adds: 120 calories, 6.4 carbs, 11g fat and 1.5g protein)
After cooking rice, draining rice and corn, and slicing veggies, make a quick pico de gallo by combining chopped tomatoes, red onion, cilantro and the juice from your lime. Stir in a dash of salt (don't go overboard!)
Preheat stove to medium-high heat
Lightly spray with non-stick spray.
Add bell peppers and onions.
Stir occasionally. Once browned, add drained corn.
Brown as long as you like; some of us like our veggies on the blackened side :-)
For the Beans:
After draining and rinsing beans, warm them up in a small pot on low heat.
Stir occasionally, while making Cilantro Rice.
For the Cilantro Rice:
Add jalapenos, garlic, cilantro and the juice of one lime to a food processor.
Pulse to combine.
Using a spatula, transfer to a large bowl, then fold in cooked rice.
For the Pico:
Add cut tomatoes, onion, cilantro and the juice from 1/2 lime to a small bowl. Stir everything together and allow to marinate for a few minutes.
Assemble the Bowl:
Place chopped romaine on the bottom.
Add Cilantro Rice.
Add Black Beans.
Add with Blackened Veggies.
Top with Pico and optional avocado