Coconut-Lime Vegan Rice and Black Bean Bowl

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A refreshing vegan bowl featuring fluffy coconut-lime rice paired with seasoned black beans and fresh avocado slices. This Latin American vegan recipe (gluten free), ready in about 30 minutes, pairs long grain white rice, coconut milk, and water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup long grain white rice
• 1 cup coconut milk
• 1 cup water
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 1/2 cups canned black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt, divided
• 1 medium avocado, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, and 1 cup water. Bring to a boil over medium-high heat.
2. Step 2: Once boiling, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
3. Step 3: Remove from heat and let rice rest covered for 5 minutes. Stir in 1 tsp lime zest, 2 tbsp lime juice, and 1/2 tsp salt. Fluff with a fork.
4. Step 4: In a small saucepan, combine 1 1/2 cups drained black beans with 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Warm over medium heat, stirring occasionally, for 5 minutes until heated through.
5. Step 5: To serve, spoon coconut-lime rice into bowls, top with seasoned black beans, 1 sliced avocado, and sprinkle 1/4 cup chopped fresh cilantro for brightness.