I know what you’re thinking: “super bowl was last week… you’re a little late”. Truth is, I’ve never actually watched it. The closest I’ve come to it, was when I saw Beyonce’s performance last year. So the reference in the title is purely fictitious, and this recipe has nothing to do with the actual Super Bowl. Though I suppose one could argue that this would be a great meal to eat while watching football on TV. But anyways. Rice Bowls are so versatile! It’s incredible how much you can do with such a simple base. Though I do enjoy an occasional stop at Chipotle, nothing really compares to a homemade bowl of veggie goodness. This recipe will take you about 20ish minutes, which isn’t much more time than you’d wait in line at the famous Mexican hotspot. The “reverse” caramelized onions really add a nice sweet touch to this savory dish. It’s healthy and can be tailored exactly to your needs. Bon Appétit!
Prep Time: 20 min
- 1/4 cup dried rice
- 1/4 cup black beans (drained and rinsed)
- 1/2 avocado
- 1/4 yellow onion (sliced finely)
- 1/2 tomato (extra chopped)
- salt, pepper to taste
- 1/2 tsp olive oil
- In a small pot, put water and salt to a boil. Cook the rice for the time indicated on the packaging (mine takes about 15 minutes).
- Meanwhile, make the “reverse” caramelized onions by adding the thinly sliced onion in a dry pan over medium high heat. Sauté for about 5 minutes, or until the slices become brown. Next, add the olive oil and salt and let it cook for about 5 more minutes. Add a splash of water and stir until it evaporates and the onion is done.
- Add the black beans and cook for about 5 extra minutes, stirring occasionally.
- Mash the avocado in it’s shell.
- In a bowl, put the rice, beans, “caramelized” onions and chopped tomatoes. Top with a dollop of mashed avocado. Salt and pepper to taste, and drizzle with tabasco.
TIP: You can also top it with some sour cream or grated cheese. Additionally, you can swap the tomatoes for corn or diced bell pepper.