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 developed and reviewed.

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-inspired vegan recipe, ready in about 55 minutes, pairs brown rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 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.