Smoked Paprika & Black Bean Fiesta Bowls

Smoked Paprika & Black Bean Fiesta Bowls are perfect for a quick weeknight dinner. They're hearty, satisfying, and have a nice smoky kick.

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 1 tablespoon olive oil
• 1 medium red onion
• 2 cloves garlic
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 2 cans (15 ounce/425 grams each) black beans
• 0.5 cup vegetable broth
• 1 lime
• 4 tablespoons fresh cilantro
• 0.5 cup plain Greek yogurt
• 2 tablespoons milk
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 avocado

Instructions

1. Rinse 1 cup uncooked white rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. While the rice is cooking, prepare the vegetables. Finely dice 1 medium red onion. Finely chop 2 cloves garlic. Remove the seeds and membranes from 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper, then cut them into thin strips.
3. Heat 1 tablespoon olive oil in a large skillet or pan over medium heat. Add the diced 1 medium red onion and cook for 3-4 minutes, or until softened and translucent, stirring occasionally.
4. Add the finely chopped 2 cloves garlic and the cut 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the bell peppers start to soften.
5. Stir in 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 0.5 teaspoon dried oregano, and 0.25 teaspoon cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
6. Drain and rinse the contents of 2 cans (15 ounce/425 grams each) black beans. Add the rinsed black beans and 0.5 cup vegetable broth to the skillet. Bring the mixture to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. While the beans are simmering, prepare the creamy lime sauce. In a small bowl, combine 0.5 cup plain Greek yogurt, 2 tablespoons milk, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Squeeze the juice from 0.5 lime into the yogurt mixture and stir until smooth and well combined.
8. To assemble the fiesta bowls, divide the cooked white rice among 4 serving bowls. Top each with a generous portion of the smoked paprika and black bean mixture. Slice 1 avocado and add a quarter to each bowl.
9. Garnish each bowl with a drizzle of the creamy lime yogurt sauce, 1 tablespoon fresh cilantro, and a wedge from the remaining 0.5 lime. Serve immediately.

View the interactive Smoked Paprika & Black Bean Fiesta Bowls recipe