BBQ Beans and Rice Bowl
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Running on Real Food · by Deryn Macey★ 5.0 (1)

BBQ Beans and Rice Bowl

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 33%
CARBS 94G70% OF CAL
13G FIBER0G ADDED0G INTRINSIC67G OTHER14G TOTAL SUGAR
FAT 13G21% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based bowl with seasoned BBQ beans, rice, corn, and fresh vegetable toppings. Hearty, nutritious, and satisfying.

mainamericanbowlbeansdairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 19 fl oz/540 ml cans black beans, drained and rinsed
  • 1 small onion (diced (1 cup/112 g))
  • 1 small green bell pepper (diced (1 cup/130 g))
  • 3 cloves garlic (minced or grated)
  • 2 tbsp tomato paste (40 g)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp maple syrup
  • 1-2 tbsp ketchup (optional, for sweeter sauce)
  • 1 cup water or vegetable stock
  • salt
  • 1 cup jasmine rice (rinsed (or rice of choice) (195 g))
  • 1 ½ cups frozen corn (190g)
  • 1 cup cherry tomatoes (halved, optional)
  • 2 cups shredded green cabbage or coleslaw mix (135 g)
  • 2 cups red cabbage (shredded)
  • 2 green onions (thinly sliced)
  • 1/4 cup vegan mayo (55 g)
  • 1 tsp grainy Dijon mustard
  • 1 tbsp apple cider vinegar
  • ½ tsp sugar or maple syrup
  • salt and pepper
PREP
10M
SODIUM
1119MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.