This Tex-Mex Power Bowl combines bright lime crema and creamy avocado with savory roasted veggies and seasoned rice for a delicious meal. This is one of those dishes that tastes best when you get a little of everything on your fork. A warm savory veggie, with seasoned rice and beans, creamy avocado, and bright lime crema. This is a super easy dish that looks like a lot more effort than it is.
Techniques for a delicious Tex-Mex Power Bowl
- Use the oven to roast the veggies. This takes them off the stove and frees up your burners.
- Get that rice crispy! Cook the rice a little extra in the skillet to get it crispy.
More bowls to try:
- 1 1/2 cups cooked black beans (or 1 can black beans)
- 1 zucchini, sliced into semicircles
- 1 red bell pepper, cut into bite-size pieces
- 1 yellow bell pepper, cut into bite-size pieces
- 8 ounces mushrooms, cut into bite-size pieces
- 1 white onion, cut into bite-size pieces
- 1 large yellow onion, dice and divide into 2 piles
- 1/2 cup frozen or canned corn
- 1 cup cherry tomatoes, sliced in half
- 1 lime, zest and cut into quarters
- 4 cloves garlic, minced
- 1 avocado
- 1 cup long-grain rice
- 2 tablespoons sour cream or sour cream substitute
- 1 tablespoon butter or butter substitute
- 3 tablespoons vegetable oil
- 3 teaspoons broth base
- 3 teaspoons tomato bouillon
- 1 teaspoon smoked paprika
- 1 teaspoon seasoning salt
- 1 teaspoon chili flakes
- Hot sauce of choice
- coarse salt (like sea or kosher)
- freshly ground black pepper
- Adjust rack to top position, then preheat the oven to 450°F
- On parchment-lined baking sheet, toss zucchini, red bell pepper, yellow bell pepper, white onion with 1 tablespoon vegetable oil, 1 teaspoon smoked paprika, and 1 teaspoon seasoning salt. Roast on top rack in oven until browned, about 20 minutes. After removing veggies from oven, season with salt & pepper, and squeeze juice from 1 lime wedge over veggies.
- In a small pot, heat 1 tablespoon vegetable oil over medium heat. Add half of the diced yellow onion and saute until softened. Stir in cooked (or canned) black beans. Cook until heated through. Keep covered and off heat until ready to serve.
- In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add half of the diced yellow onion and saute until softened. Add 1 cup long-grain rice to oil and onion, saute stirring constantly until the rice starts to brown. Add 2 cups water, 3 teaspoons broth base, and 3 teaspoons tomato bullion. Cover, reduce heat to low and simmer until rice is al dente, about 20 minutes. When the water has evaporated, make space in the pan and add 1 tablespoon vegetable oil, 1 tablespoon butter, and 3 cloves grated garlic, let cook directly on the pan until garlic starts to brown and stick to the pan. Scrape the crispy garlic into the rice. Let the rice cook to the pan a few times to create a crispy texture, and then scrape the pan. Keep covered and off heat until ready to serve.
- Lime crema: In a small condiment bowl, mix sour cream, lime zest, 1 clove minced/grated garlic, juice from 1 lime wedge, and 1/2 teaspoon salt.
- In a medium bowl, stir together sliced tomatoes and 1 teaspoon salt.
- To serve: Divide rice between plates. Spoon black beans on side of plate. Arrange roasted veggies and tomatoes next to the black beans. Slice avocado and arrange on plate. Drizzle lime crema over plate. Season plate with salt and pepper. Serve with chili flakes and hot sauce.
Amount Per Serving: Calories: 452Total Fat: 27gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 21mgSodium: 783mgCarbohydrates: 47gFiber: 13gSugar: 7gProtein: 12g