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Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan)
Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan)

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Nuts and various seeds is a much better option when you are trying to find a quick snack to enjoy. One of many health benefits of these nuts and seeds is the Omega-3 and Omega-6 that can be present in them. These types of fatty acids are essential to helping your body produce the proper levels of hormones your body needs for a healthy lifestyle. The first thing you may not recognize is that several hormones that you need will only be able to be produced when you have these fatty acids.

For those who want to get started living a much healthier life the tips above can help you do that. Something that you need to actually avoid is all of the processed foods that you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to rice bowl with avocado, corn, white beans and cherry tomatoes (vegan) recipe. To cook rice bowl with avocado, corn, white beans and cherry tomatoes (vegan) you need 9 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan):
  1. Prepare 1-1.5 Cups Uncooked Rice
  2. You need 15-20 Cherry Tomatoes
  3. Take 1 Ripe Avocado
  4. Take 1 Can Corn
  5. Prepare 1 Can White Beans (works great with black beans as well)
  6. Prepare 1 Red Onion
  7. Use Herbs and Spices
  8. Provide Balsamic Vinegar (optional)
  9. Get Olive Oil
Instructions to make Rice Bowl with Avocado, Corn, White Beans and Cherry Tomatoes (Vegan):
  1. Peel the avocado and cut it into medium-sized strips. Wash the canned corn and white beans thoroughly. Wash the cherry tomatoes as well. Slice the onion into half-rings.
  2. Cook the rice in salt water (I suggest al dente). While the rice is cooking, coat a pan with olive oil. First fry the cherry tomatoes until they lose some of their moisture. Don't overdo it or they will turn mushy. Remove them from the pan and fry the corn, for only 3-4 minutes. Remove them from the pan.
  3. Fry the onions until they soften up. Add the beans to the onions, season with herbs (any mix will do, as you prefer) and add a dash of water to the pan. Optionally, add a dash of balsamic vinegar and/or turmeric to the pan, to give the dish some colour (that's how I prefer it). After 3-4 minutes, turn off the heat.
  4. When the rice is done cooking, put it in the middle of a bowl and arrange the tomatoes, beans with onions, avocado and corn around it. Season with salt, pepper, cayenne pepper (optional) and herbs (any mix, preferably one with basil). Serve with Pita bread or toasted tortillas. Enjoy your meal! 🙂

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