Ingredients
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For the Salsa:
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1 large zucchini (about 1 pound), halved lengthwise and thinly sliced
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1 medium yellow onion, chopped
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1 jalapeño pepper, seeded and finely chopped (optional)
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1/4 cup unsweetened coconut flakes
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
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1 tablespoon apple cider vinegar
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1 tablespoon water
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For the Avocado Crema:
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1 ripe avocado, flesh mashed
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1/4 cup plain unsweetened non-dairy yogurt (such as soy or almond milk yogurt)
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1/4 cup frozen corn kernels, thawed
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1/4 cup fresh cilantro leaves
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Juice of half a lime
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Sea salt to taste
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For the Black Beans:
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1 can (15 ounces) no-salt-added or low-sodium black beans, rinsed and drained
Directions
Sub_title: A Delicious and Healthy Mexican-Inspired Dish from Japan
Description: This budget-friendly, high-fiber, whole food plant-based dinner is perfect for any occasion! It’s gluten-free, oil-free, nut-free, and kid-friendly too!
Ingredients:
For the Salsa:
* 1 large zucchini (about 1 pound), halved lengthwise and thinly sliced
* 1 medium yellow onion, chopped
* 1 jalapeño pepper, seeded and finely chopped (optional)
* 1/4 cup unsweetened coconut flakes
* 1/2 teaspoon sea salt
* 1/4 teaspoon black pepper
* 1 tablespoon apple cider vinegar
* 1 tablespoon water
For the Avocado Crema:
* 1 ripe avocado, flesh mashed
* 1/4 cup plain unsweetened non-dairy yogurt (such as soy or almond milk yogurt)
* 1/4 cup frozen corn kernels, thawed
* 1/4 cup fresh cilantro leaves
* Juice of half a lime
* Sea salt to taste
For the Black Beans:
* 1 can (15 ounces) no-salt-added or low-sodium black beans, rinsed and drained
Instructions:
1. Preheat your grill or grill pan over medium heat.
2. In a large bowl, combine the zucchini, onion, jalapeño (if using), coconut flakes, salt, and pepper until well combined. Divide the mixture evenly between two large pieces of parchment paper or a baking sheet lined with a silicone mat.
3. Grill each side of the vegetable mixture for about 5 minutes per side, or until tender and slightly charred. Alternatively, you can roast them in the oven at 400°F for about 20 minutes per side.
4. While the vegetables are cooking, prepare the avocado crema by combining all the ingredients in a small mixing bowl and mashing until smooth. Set aside.
5. Drain and rinse the black beans, then mash them with a fork or potato masher. Set aside.
6. To assemble the bowls, divide the cooked brown rice among four bowls. Top each serving with a scoop of the black beans, followed by a spoonful of the avocado crema. Next, add the charred vegetables on top and garnish with fresh cilantro and lime wedges. Serve immediately.
Difficulty Level: Easy
Serves: 4
Nutrition Information Per Serving (without optional toppings):
Calories: 513 | Fat: 21g | Carbs: 61g | Fiber: 17g | Protein: 10g
Note: The calorie count does not include additional toppings such as sour cream, cheese, etc.
Steps
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1
Done
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Preheat your grill or grill pan over medium heat. |
|
2
Done
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In a large bowl, combine the zucchini, onion, jalapeño (if using), coconut flakes, salt, and pepper until well combined. Divide the mixture evenly between two large pieces of parchment paper or a baking sheet lined with a silicone mat. |
|
3
Done
|
Grill each side of the vegetable mixture for about 5 minutes per side, or until tender and slightly charred. Alternatively, you can roast them in the oven at 400°F for about 20 minutes per side. |
|
4
Done
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While the vegetables are cooking, prepare the avocado crema by combining all the ingredients in a small mixing bowl and mashing until smooth. Set aside. |
|
5
Done
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Drain and rinse the black beans, then mash them with a fork or potato masher. Set aside. |
|
6
Done
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To assemble the bowls, divide the cooked brown rice among four bowls. Top each serving with a scoop of the black beans, followed by a spoonful of the avocado crema. Next, add the charred vegetables on top and garnish with fresh cilantro and lime wedges. Serve immediately. |
