Broccoli-Avocado Vegan Meal Prep Bowls with Black Beans and Rice

Broccoli-Avocado Vegan Meal Prep Bowls with Black Beans and Rice | Plantsy Vegan Eats

This March vegan meal prep bowl keeps the week simple with rice, broccoli, black beans, tomatoes, carrots, avocado, and a crunchy seed-and-peanut topping. It is colorful, practical, and easy to pack ahead, with plenty of room for seasonal swaps.

Yield: 4 servings | Time: 30 minutes

Ingredients

For the Bowls

• 1 cup (185 g) white rice, rinsed

• 2 cups (480 ml) water

• ¼ tsp. sea salt

• 4 cups (360 g) broccoli florets

• 1 can black beans, 15 oz. (425 g), drained and rinsed

• 1½ cups (225 g) cherry or grape tomatoes, quartered

• 1 cup (110 g) shredded carrots

• 2 avocados, sliced

For the Dressing

• 3 tbsp. (45 ml) fresh lime juice

• 2 tbsp. (30 ml) olive oil

• 1 tsp. maple syrup

• ½ tsp. Dijon mustard

• ½ tsp. ground cumin

• ¼ tsp. garlic powder

• ¼ tsp. sea salt

• ⅛ tsp. black pepper

For Serving

• ¼ cup (35 g) roasted peanuts

• 2 tbsp. (18 g) pumpkin seeds

• 1 tbsp. (9 g) sesame seeds

• Extra lime wedges

• Extra black pepper

Directions

1. Add the rice, water, and sea salt to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the water is absorbed.

2. Remove the pan from the heat and let the rice stand, covered, for 5 minutes. Fluff with a fork and let cool slightly before assembling the bowls.

3. Steam the broccoli for 3 to 4 minutes, until bright green and just tender. Let cool, or rinse briefly under cool water and drain well if you are packing the bowls for later.

4. Whisk together the lime juice, olive oil, maple syrup, Dijon mustard, cumin, garlic powder, sea salt, and black pepper.

5. Divide the rice among 4 meal prep containers or bowls. Arrange the broccoli, black beans, tomatoes, carrots, and avocado over the rice.

6. Drizzle with the dressing, or keep the dressing separate if storing the bowls for later.

7. Serve with roasted peanuts, pumpkin seeds, sesame seeds, lime wedges, and extra black pepper.

Make It Yours

For March, keep the rice-and-broccoli base and adjust the vegetables with what looks best.

• Use snap peas, asparagus, shredded cabbage, baby spinach, or thinly sliced radishes in place of some of the broccoli or carrots.

• Swap the black beans for chickpeas, lentils, or edamame.

• Brown rice, quinoa, farro, or cauliflower rice can stand in for the white rice.

• For the best make-ahead texture, add the avocado right before serving, or pack it with a squeeze of lime to help slow browning.