Avocado Rice With Black Eyed Beans - lunch recipe

Avocado Rice Bowl with Black Eyed Beans

Kitchengharrecipes

Here’s a simple and flavorful recipe for a Avocado Rice Bowl with Black Eyed Bean

Steps:
1. Prepare the Avocado Rice
2. Prepare the Black Eyed Beans
3. Toppings (optional but recommended)

Instructions:

Prepare Ingredients:

Kitchengharrecipes

1. Prepare Avocado Rice:

Avocado rice is a simple, delicious, and healthy side dish or meal base. 

Here’s Recipe for Avocado Rice:

Ingredients: 
  • 2 cups cooked rice (white, brown, or jasmine rice)
  • 1-2 ripe avocados
  • 1 tablespoon lime or lemon juice
  • 1-2 cloves garlic, minced (optional)
  • 1 tablespoon olive oil (optional)
  • Salt and pepper, to taste
  • Fresh herbs like cilantro or parsley, chopped (optional)
  • Red pepper flakes or chili powder (optional, for spice)
Instructions:

1. Prepare the Rice: 
  • Cook your rice (or use leftover rice).
Kitchengharrecipes

For rice cooking:
  • Rinse the rice under cold water.
  • In a medium saucepan, bring water or broth to a boil.
  • Add rice and salt, reduce heat to low, cover, and simmer for 15–20 minutes (white rice) or 35–40 minutes (brown rice), until tender. Fluff with a fork and set aside.
  • Heat olive oil in a pan over medium heat, add butter.
  • Add chopped garlic, chopped onion and SautĆ© the onion until soft, about 3–4 minutes.
  • Add chopped coriander leaves, 
  • Add cooked rice, cumin, chili powder, and smoked paprika. Mix until heated through, Adjust seasoning with salt and pepper.
2. Season the Avocado: 
  • In a large mixing bowl, mix the avocado with lime or lemon juice to prevent browning. Add olive oil, salt, and pepper, if desired.
Kitchengharrecipes

  • Mash the avocado(s) with a fork until smooth or leave it slightly chunky if you prefer texture.
3. Combine: 
  • Add the rice to the avocado mixture and stir until the rice is evenly coated.
Kitchengharrecipes

5. Add Herbs or Spice(optional): 
  • Sprinkle in fresh herbs for added flavor or red pepper flakes for a bit of heat.

Watch how to make Avocado Rice:



6. Serve: 
  • Serve warm or at room temperature as a side dish, in burrito bowls, or as a base for protein like grilled chicken, tofu, or shrimp.

Kitchengharrecipes

2. Prepare the Black Eyed Beans:

Ingredients:
  • 2 cup cooked black eyed beans, or pinto beans, or kidney beans 
Kitchengharrecipes

  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
Instructions:
  • Heat olive oil and butter in a pan over medium heat.
  • Add chopped garlic, onion, and cook onions until soft, about 3–4 minutes.
  • Add cooked black eyed beans 
Kitchengharrecipes
  • Add cumin powder, chili powder, and smoked paprika(if using). Cook for 5–7 minutes until heated through, mashing some beans for a thicker texture if desired. 
  • Add chopped coriander leaves, Adjust seasoning with salt and pepper.
Kitchengharrecipes

Kitchengharrecipes

3. Assemble the bowl:

  • Start with a base of rice in a bowl.
  • Add the seasoned beans.
  • Top with your choice of toppings like avocado, cilantro, salsa, and lime juice.

Watch how to make Black Eyed Beans:


4. Serve and enjoy!

Kitchengharrecipes

This dish is highly customizable—you can add roasted veggies, grilled chicken, or tofu for variety.





Comments

Post a Comment

Popular posts from this blog

Karlyache Panchamrut - Maharashtrian recipe

Image
Karlyache Panchamrut Karlyache Panchamrut is a traditional Maharashtrian dish made with bitter gourd (karla or karela). This dish is a flavorful blend of sweet, sour, bitter, and spicy elements, making it a unique part of the Maharashtrian cuisine, especially served during festive occasions or as a special side dish. Recipe for karlyache panchamrut: Ingredients: Bitter gourd (Karela/Karla) - 1-2 medium-sized, chopped Freshly grated coconut - ½ cup Roasted peanuts (ground) - ¼ cup Sesame seeds (roasted and ground) - 2 tablespoons (optional) Tamarind pulp - 2 tablespoons Jaggery (grated) - 2-3 tablespoons (adjust to taste) Green chilies - 2-3, finely chopped Red chili powder - 1 teaspoon (optional) Salt - to taste Mustard seeds - 1 teaspoon Cumin seeds - 1 teaspoon Methi seeds - 1 teaspoon Curry leaves - 8-10 Ghee or oil - 2 tablespoons Asafoetida (Hing) - a pinch Turmeric powder - ½ teaspoon Preparation: 1. Preparation of Bitter Gourd: Soaking bitter gourd in salt water is a common met...
Read more

Kitchen Planing -Cooking at home

Tips for meal planning , including creating grocery lists, prepping ingredients in advance, and utilizing leftovers. 1. Set aside time for planning: Dedicate a specific time each week to plan your meals. This could be on a Sunday afternoon or whenever it fits into your schedule. 2. Create a weekly menu: Plan out your meals for the week ahead. Consider your schedule, preferences, and any leftovers you can repurpose. 3. Keep it balanced: Aim for a variety of foods from different food groups to ensure you're getting a balanced diet. Include plenty of fruits, vegetables, lean proteins, whole grains, and healthy fats. 4. Make a shopping list: Once you've planned your meals, make a shopping list of all the ingredients you'll need. Stick to the list to avoid impulse buys. 5. Prep ahead: Take some time to prep ingredients in advance, such as chopping vegetables, marinating meats, or cooking grains. This can save you time during busy weekdays. 6. Batch cooking: Consider batch ...
Read more

Kairiche Lonche ( Raw Mango Pickle)

Image
Kairiche Lonche ( Raw Mango Pickle) Here’s a quick and tasty instant Kairiche Lonche ( Raw Mango Pickle) Recipe: Ingredients: Raw mango (kachhi ambi) – 2 medium (about 250g), chopped into small cubes  Vegetable oil – 2–3 tbsp (adjust to taste)  Mustard seeds (rai) – 1 tsp   Asafoetida (hing) – a pinch  Turmeric powder – ½ tsp  Coriander powder – 1 tsp Red chili powder – 1 tsp (adjust to taste)  Salt – 1.5 tsp (or to taste)  Optional – jaggery or sugar – 1 tsp (if you like a slight sweet touch)  Instructions: Prep the mangoes: Wash and dry the raw mangoes completely. Cut them into small bite-sized cubes.  Temper the spices: Heat oil in a small pan. Add mustard seeds, let them splutter.  Add hing, Stir for a few seconds. Mix everything: In a bowl, add chopped mangoes, turmeric powder, salt, coriander powder, and red chili powder.  Mix well so the masala coats all the pieces, Pour temper over it. (Optional) Add jaggery if using, and st...
Read more