Vegan Rainbow Rice Bowl with Charred Corn and Avocado

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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 drafted and published.

A vibrant vegan rice bowl layered with smoky charred corn, creamy avocado, black beans, and fresh herbs for a nourishing regional-inspired meal. This Latin American vegan recipe, ready in about 55 minutes, pairs brown rice, water, and olive oil for a weeknight-friendly dinner. Each serving lands at about 420 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 "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.

Prep: 10 min Cook: 45 min Serves 4 Latin American cuisine 420 cal/serving

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Ingredients

1 1/2 cups brown rice
3 cups water
2 tbsp olive oil
1 cup fresh corn kernels
1 cup black beans, rinsed and drained
1 avocado, diced
1/2 cup red bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1 lime, juiced
1/2 tsp ground cumin
1/2 tsp smoked paprika
to taste salt
to taste black pepper

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Instructions

Step 1: Rinse 1 1/2 cups brown rice under cold water. In a medium pot, bring 3 cups water to a boil. Add rice, reduce heat to low, cover, and simmer for 40 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 cup fresh corn kernels, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 5-6 minutes, stirring occasionally, until corn is charred in spots and fragrant.
Step 3: In a large bowl, combine cooked rice, charred corn, 1 cup rinsed black beans, 1/2 cup diced red bell pepper, 1/2 cup halved cherry tomatoes, and 1/4 cup chopped fresh cilantro. Toss gently.
Step 4: Add juice of 1 lime, salt, and freshly ground black pepper to taste. Fold in 1 diced avocado gently to keep cubes intact.
Step 5: Serve in bowls garnished with extra fresh cilantro if desired. Enjoy a colorful, smoky, and fresh vegan rice bowl perfect for a healthy regional-inspired meal.