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.
Recipe Notes
Vegan, gluten-free, oil-free, nut-free, low-fat, high-protein
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
This was awesome! My husband wouldn’t try the sauce but I loved it and will make it and this dish a regular at our house. I’m not sure how to upload a photo. Thank you!
Thank you so much Shannon, so glad to hear it! Oh, my comment section doesn’t have a photo feature, sorry about that.
This is awesome! I made this last week for dinner and it will become a staple recipe for us. The dressing is great on everything! My husband wouldn’t even try the dressing. Oh well, more for me. š
Thank you for sharing this.
This is an incredible recipe! I just started a whole foods, plant based, low fat (no oil) diet and was directed to this. I did not have very high hopes for rice and beans, to be honest, since I’ve had my share of bland dishes of the sort. The sauce is the super star of this dish and really takes it to the next level. It has made the diet transition so enjoyable š Reminds me of the Costa Rican “Gallo Pinto” dish – but I like this even better! I feel better afterwards without things being cooked in oil, too. Thank you so much for sharing!
Thank you so much Andi! So glad this one surpassed your expectations! The sauce is so delicious on so many things too! Thank you for the lovely review!
I used this sauce as a dressing for a southwest style pasta salad. It was perfect and myself and 3 others loved it, thank you!
Amazing!!! Made this today and it was great. My kids really liked it also. Thanks for the recipe
DELICIOUS!!!
I made this rice bowl for dinner tonight. I needed something quick and easy so I could use up my left over rice. I have been hesitant to make the dressing because Iām not crazy about mustard or anything with a vinegar taste. I made it anyway because it was a fat free dressing and I know how good you make everything taste. I loved it and so did my family. Perfection! I will definitely make it again.
To the bowl I added Romaine lettuce, fresh zucchini, fresh bell pepper, and corn.
Thank you for all these wonderful recipes you create! You are very talented in creating recipes!
This is just so delicious!! I have made it so many times since finding the recipe, I can now make it without looking!! I use 1/4 of the listed ingredients which makes just enough sauce for a microwave pouch of rice (with added chilli powder), a tin of black beans, an avocado and about 6-8 baby plum tomatoes. There is enough for 2 but I do usually end up eating it all because it’s so yummy! Thanks from the UK
Alison x
SO wonderful to hear Alison! So happy you love this dish!
Fantastic recipe love the homemade chili mix
So wonderful to hear that Lisa, thank you!
Amazing. This is so good. I made it twice for my family and had to double it the second time. My college grandsons, who I am proud to say are vegan asked me to forward the recipe and made it for their friends. Great combination of flavors. ā¤ļøā¤ļøā¤ļø