Marinated Black Bean Bowls with Charred Corn & Pepitas

Marinated Black Bean Bowls with Charred Corn & Pepitas

Ready in 35 minutes Serves 5
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, April 26, 2020.



  • 1 1/2 cups jasmine rice
  • 1 pack rice spices
  • 2 1/4 cups boiling water


  • 1 clove garlic, minced
  • 1/2 red onion, finely diced
  • 2 tomatoes, finely diced
  • 1/2 bunch coriander, finely chopped
  • 2 cans black beans, drained & rinsed
  • Zest & juice of 1 lime
  • Pinch of garlic chilli blend (optional)


  • 2 radishes, thinly sliced
  • 250g frozen corn
  • 1 lime, juiced

To Serve

  • 120g vegan sour cream
  • 25g vegan chipotle
  • 100g guacamole
  • 50g spicy pepitas
  • 1 chilli, thinly sliced (optional)


  1. Bring a full kettle to the boil. Cook rice. Heat a drizzle of oil in a pot on medium-high heat. Cook rice and rice spices for 1-2 minutes, until fragrant. Add boiling water measure and a pinch of salt to pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep beans. Prep garlic, onion, tomatoes and coriander. Toss all bean ingredients in a bowl with a drizzle of olive oil and season to taste with salt and pepper. Set aside to marinate.
  3. Prep salad & garnishes. Prep radishes and chilli and set aside separately. In a small bowl, combine sour cream and chipotle. Season to taste with salt and pepper.
  4. Cook corn. Heat a drizzle of oil in a fry-pan on high heat. Cook corn with a pinch of salt for 4-5 minutes, until tender and lightly charred.
  5. Finish salad. Toss cooked corn in a bowl with radishes and second measure of lime juice. Season to taste with salt and pepper.
  6. Serve rice topped with salad, beans, chipotle sour cream, guacamole, spicy pepitas and chilli.

Nutritional Information

Energy 2511 kj
600 kcal
Protein 16.2g
Carbohydrate 89.5g
Fat 18.7g