Add chicken if you want, but these bowls pack plenty of protein with black beans alone. Serve with cooked rice or tossed with lettuce or fresh spinach as a salad.
Vegetarian: Omit chicken.
Paleo: Omit black beans and corn (or swap for more bell peppers). Substitute rice for cauliflower rice.
- Prep Time
2-3 c Salsa’d chicken or other cooked chicken
3 c fresh or frozen corn kernels (if frozen, thaw in colander under cold water or let come to room temperature)
2 c red or green bell pepper, diced
2 cans (15 oz) black beans, drained and rinsed
2 avocados, cubed
¼ c fresh cilantro, chopped
4 c cooked rice
⅓ c lime juice
¼ c olive oil
1 tsp chili powder
2 tsp cumin
½ tsp cayenne pepper (optional)
2 tsp honey
Salt and pepper, to taste
- Whisk dressing ingredients in small bowl. Set aside.
- Arrange chicken, corn, chopped pepper, black beans, and avocado over rice in single-serving bowls.
- Drizzle with dressing and top with fresh cilantro.