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Black Bean & Veggie Rice Bowl

Black Bean & Veggie Rice Bowl is a perfect meal to satisfy your rice bowl cravings. This is a fantastic way to use leftover veggies and increase your vegetable intake.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4


  • 1 Cup Jasmine Rice Uncooked
  • 2 Cups Black Beans Cooked, Rinsed
  • ½ Carrot Medium, Shredded or Chopped into Matchsticks
  • 2 Cups Snap Peas Trimmed
  • 1 Cup Cherry Tomatoes Halved
  • ¼ Cup Lemon Juice
  • 1 Cup Fresh Dill
  • 1 Clove Garlic Minced
  • Sea Salt & Black Pepper To Taste


  • Cook the rice according to the directions on the package, and set it aside to cool.
  • Divide the rice, black beans, carrots, snap peas, and tomatoes into bowls. Top with dill, lemon juice, garlic, salt, and pepper. Enjoy!


Leftovers can be refrigerated in an airtight container for up to four days.
Instead of Basmati Rice, jasmine rice, bulgur, buckwheat, or couscous can be used. 
Keyword Beans, black bean, bowl, Dinner, lunch, Main Course, meal prep, Rice bowls, Vegan, Veggies



Nourishing Balance Integrative Health Team

Nourishing Balance Integrative Health Team provides holistic health services across Canada. We work to understand your goals and establish a plan to help you thrive. Our integrative health team consists of registered dietitians, psychotherapists, social workers, and nurse practitioners.

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