Marinated Black Bean Bowls with Charred Corn & Pepitas

Marinated Black Bean Bowls with Charred Corn & Pepitas

Ready in 35 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 26, 2020.



  • 1 cup jasmine rice
  • 1 pack rice spices
  • 1 1/2 cups water


  • 1/4 red onion, finely diced
  • 1 tomato, finely diced
  • 1/2 bunch coriander, finely chopped
  • 1 can black beans, drained & rinsed
  • 50g feta, crumbed
  • Zest & juice of 1/2 lime
  • 1/2 tsp garlic chilli blend (optional)


  • 125g frozen corn
  • 2 radishes, thinly sliced
  • Juice of 1/2 lime


  • 62g sour cream
  • 25g chipotle sauce
  • 60g guacamole
  • 30g spicy pepitas
  • 1/2 chilli, thinly sliced (optional)


  1. Cook rice. Heat a drizzle of oil in a medium pot on medium-high heat. Cook rice and rice spices for 1-2 minutes, until fragrant. Add water measure and a pinch of salt and bring to the boil. Once boiling, reduce to lowest heat and cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking. Add a knob of butter and fluff rice with a fork.
  2. Prep beans. Prep onion, tomato 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 sauce and season 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 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 2480 kj
593 kcal
Protein 18.5g
Carbohydrate 90.2g
Fat 16.7g