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
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
- 1 medium avocado, chopped
- 1 cup tomatoes
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.
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