Coconut-Lime Vegan Rice and Black Bean Bowl

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing vegan bowl featuring fluffy coconut-lime rice paired with seasoned black beans and fresh avocado slices. This Latin American-inspired vegan recipe (gluten free), ready in about 30 minutes, pairs long grain white rice, coconut milk, 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 "Plan a meal with the AI" 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.

Prep: 5 min Cook: 25 min Serves 4 Latin American cuisine 380 cal/serving

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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, drained and rinsed canned black beans
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp, divided salt
1 medium, sliced avocado
1/4 cup, chopped fresh cilantro

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Instructions

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.
Step 2: Once boiling, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
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.
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.
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.