Coconut-Lime Vegan Rice and Black Bean Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing vegan bowl featuring fluffy coconut-lime rice paired with seasoned black beans and fresh avocado slices. This latin american-inspired vegan (vegan, 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 a quick salad or grain on the side. 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

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.

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Frequently asked questions

How long does Coconut-Lime Vegan Rice and Black Bean Bowl take to make?

Total time is about 30 minutes (5 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lime Vegan Rice and Black Bean Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Coconut-Lime Vegan Rice and Black Bean Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lime Vegan Rice and Black Bean Bowl for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Lime Vegan Rice and Black Bean Bowl vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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