Cilantro Lime Rice with Smokey Black Beans & Avocado Crema

I think you’re going to go nuts over this ridiculously nutritious bowl.

First, there’s the fluffy cilantro lime rice with all its glorious qualities. Next, we’ve got fiber packed black beans, simmered with just the right amount of smoked paprika and chipotle. Then comes the creamy, delicious lime studded avocado crema which is the key to bringing every ingredient together to create a complete meal, all in one bowl.

Prepare yourself.

I strongly suggest topping each bowl with plenty of green onions, additional cilantro, possibly some diced tomatoes and a drizzle of hot sauce for added fun. The best part is that with just a little organization, these smokey bowls can be on the table in about 30 minutes.

Healthy, filling and so incredibly flavorful.

Cilantro Lime Rice
1 cup long grain rice (I used Jasmine)
2 cups vegetable broth
2 tablespoons fresh lime juice
1 tsp. lime zest
1/4 cup chopped fresh cilantro
salt to taste

Bring the rice and vegetable broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, lime zest, cilantro, and salt to taste; fluff with a fork and serve.

Smokey Black Beans
2 tablespoons extra virgin olive oil
1⁄2 onion, chopped
2 garlic cloves, crushed
2 cups cooked black beans or 2 cups canned black beans, rinsed and drained
1⁄2 cup water
1 carrot, chopped in small pieces
2 tablespoons tomato paste
1 chipotle chile in adobo, minced (set 1 tsp of adobo sauce aside)
1 tablespoon red wine vinegar
1 teaspoon sweet smoked paprika
1⁄2 teaspoon cumin
1 tablespoon honey

Heat olive oil over medium heat. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly. Add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately. When the beans are hot, add vinegar and honey. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.

Avocado Crema
2 large ripe avocados
1/2 cup Greek yogurt (omit for vegan option)
Juice of 1 lime
Kosher salt and freshly ground black pepper

Slice the avocados in half and remove the pit. Scoop the flesh into a food processor and add the yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth. You can add a bit of water at a time to reach desired consistency.