If you haven’t been able to tell by how much I love chili powder by the use of it in my recipes, then I’m letting you know, I love it. This recipe is basically centered all around chili powder. It’s in the rice, the beans and the sauce. Consider this recipe an ode to chili powder.
My love of chili powder is then combined with my love of simple food, like black beans and brown rice. Extra chili powder on those too please.
I’ve learned to really enjoy food in it’s simplest form and that good food can also be simple food and completely satisfying. This entire recipe is just 8 simple ingredients (+ salt & water), yet FULL of flavor. I believe it’s about choosing the right ingredients, not a billion of them. This bowl not only packs loads of flavor, it is low-fat and packed full of protein.
This rice, black bean and avocado bowl is just that. It is so simple to make and so incredibly flavorful. My hubby was over the moon about this fat-free sweet chili mustard sauce. I talked about this sauce on Instagram and Facebook a few weeks back and I just needed a recipe to go along with it, that complimented it. This is it.
Chili powder: I love you. You make everything better.
To complete this bowl, it needs some sauce. Some yummy, bold-flavored sauce in fact. It’s just 3 ingredients….yellow mustard, maple syrup and chili powder….plus a little bit of water to thin out and mellow the flavor. It seriously can’t get any easier than that.
This sauce is SO GOOD and it is completely oil-free, nut-free and fat-free! It goes well on pretty much anything….salads, tacos, fries and especially this simple rice bowl. It tastes just like the name indicates, sweet from the syrup, bold and tangy from the mustard and a nice kick from the chili powder.
Now, after you assemble your bowl, it’s time to add your toppings of your choice. Chopped avocado is a must, am I right? Tomatoes, if you wish. Lastly, generously finish it all off with that amazing sweet chili mustard sauce.
This makes a TON, so you will either have plenty for your large family or plenty for lunch the next day. You guys told me you wanted more easy reheat meals and lunches, so here ya go!
Rice, Black Bean and Avocado Bowl with Sweet Chili Mustard Sauce
Ingredients
FOR THE RICE
- 4 cups water
- 2 cups (360g) slow-cooking jasmine brown rice
- 1 cup 240 g tomato puree/sauce (not tomato paste) ( mine has salt added)
- 1 tablespoon regular American salt-free chili powder
- 1 1/4 teaspoons fine salt
FOR THE BEANS
- two 15 oz cans low-sodium black beans, drained & rinsed
- 2 teaspoons regular chili powder
- 1/2 teaspoon fine sea salt
SWEET CHILI MUSTARD SAUCE
- 1/2 cup (120g) regular yellow wet mustard
- 1/4 cup (80g) pure maple syrup
- 2 tablespoons regular chili powder
- 1-2 tablespoons water
REMAINING INGREDIENTS
- 1 medium avocado, chopped
- 1 cup tomatoes
Instructions
- Rinse the rice with cold water for about a minute. This will help to prevent too sticky of rice. Then combine all of the "rice" ingredients into a medium pot and bring to a boil. Once boiling, immediately turn it to the lowest heat, cover and cook for 35-40 minutes until tender and all the liquid is gone. Remove from the heat, cover and steam for just 5 minutes (set your timer). Fluff with a fork and leave the lid off.
- When the rice is almost done cooking, prepare the beans by combining the "beans" ingredients and heat either over the stove or microwave.
- Add the "sauce" ingredients to a small bowl and whisk well until smooth. It will thicken best using a whisk. Add as much water to desired taste/consistency.
- Assemble into serving bowls, layering with the rice, beans, avocado and tomatoes. Drizzle with lots of sweet chili mustard sauce and toss to coat everything.
Notes
Nutrition per serving (based on 6): 399 calories, 5.5 g fat, 14.65 g protein, 74.1 carbs, 2.8 g sugars
Nutrition per serving of 1/4 cup sauce (makes 1 cup): 52.5 calories, 0 g fat, 0 g protein, 13.25 carbs, 12.5 g sugars
So simple yet so yummy!!! Garden fresh tomatoes, avocado and this SAUCE make the dish. Two thumbs up from my spouse who doesn’t “do” sauces.
This was so good and quick Brandi! I loved it! I cooked the rice in my rice cooker (same measurements as your recipe, except reduced water to 1 1/2 c) and it turned out perfect! I can’t believe I ate a sauce with that much mustard in it!!! Mustard is one of my least fav foods, but in this recipe I was surprised I couldn’t taste it, and all the flavours melded so nicely together! Thank you Thank you!! I ate everything on a bed of mixed greens and topped with some shredded cabbage and cilantro. Delicious, I am grateful for your recipes!
oops, my post above should say I reduced water for the rice cooker to 3 1/2 cups, not 1 1/2c!! 🙂
I’m so happy you loved this Marie, thank you so much!!
Can you use mustard powder instead of regular mustard? And if so how much? Thank you!
No, unfortunately that is not going to have the same result. Mustard is a liquid needed for the consistency and texture of the sauce, as well as it has vinegar in it. Mustard powder won’t have the same result!
Brandi, it was so freaking good! I loved every bite and it was so easy to make. My husband loves honey-mustard and he really liked the mustard chili sauce. If I was going to serve a carnivore a vegan meal, this would be it!
Yay Debbie! So glad!
Can this be eaten cold as lunch leftovers or best if hot?
I think it’s definitely best warm!
I can’t believe I am the first to write a review. This is excellent; the sauce, avocado and tomotoes are perfect additions!
HI Cindy! So glad you loved it! Oh you aren’t, there are dozens of reviews below in the comment section haha!
This recipe is awesome for a couple reasons! It is so delicious! Secondly, I made it in a snap, literally 5 minutes.
I used a Seeds of Change Organic Quinoa and Brown Rice microwavable pack, so my rice was done in 90 seconds. I did skip the tomato sauce, (because I forgot it!)
I chopped the vegetables and was serving it in 5 minutes!!!
Wonderful! Thanks so much for your recipes and glad to get daily updates on Instagram when you are able to post.
Sincerely,
Carolyn
That’s so wonderful to hear Carolyn! Thank you for sharing!
This recipe is a winner! I was going to make this without the sauce because mustard with rice and beans didn’t sound right to me. But then I thought, Brandi wouldn’t steer me wrong! And You Did Not! Absolutely delicious and easy. Definitely a keeper, thank you again.