Southwest BOSH! Bowl
This is one of those bowls we keep coming back to again and again, and honestly it just makes us happy every single time. You've got fluffy rice, hearty black beans, sweet corn, fresh tomatoes and peppers all folded together, then topped with a killer dressing that ties everything together. It's got that southwest vibe we love, smoky and fresh and satisfying all at once. If you need a proper dinner that feels exciting but doesn't take forever, this is it. Make it tonight, trust us.
Before You Start
- Blender
- Mixing bowl
- Serving bowl
Ingredients
- 1 tbsp olive oil
- 140g cooked basmati rice
- 1 x 400g can of black beans
- 1 x 200g can of sweetcorn
- 2 large tomatoes
- ½ red bell pepper
- ½ small red onions
- 1 baby gem lettuce
- 50g fresh coriander
- 1 tsp maple syrup
- ½ tsp garlic powder
- 2 small avocados
- 1 lime
- ½ green chilli
- 150ml unsweetened plant-based milk
- Salt & pepper to taste
Method
Make the rice salad base
- Tip the pre-cooked rice into a mixing bowl, fluff it with a fork and transfer to a serving bowl
- Drain the black beans and sweetcorn and add them to the rice
- Halve the tomatoes, cut out the seeds and finely dice
- Trim any stem and seeds from the pepper and finely dice
- Peel and finely dice the onions
- Add the diced vegetables to the rice and fold together
Make the dressing
- Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pits, then twist and remove the stones
- Scoop the flesh into the blender
- Cut the lime in half and squeeze in most of the juice, catching any pips in your other hand
- Rip the stem from the chilli, cut it in half lengthways and remove the seeds, if you prefer a milder flavour
- Add the chilli, olive oil, plant-based milk, maple syrup and garlic powder to the blender and whizz to a creamy sauce with a thick drizzling consistency, adding a splash more plant-based milk if necessary
- Taste and adjust the seasoning as needed
Finish the salad and serve
- Chop the coriander leaves and finely chop the stalks
- Add the lettuce and coriander to the rice
- Pour over the avocado dressing and stir everything together
- Check the seasoning and add salt, pepper or remaining lime juice to taste
- Spoon into bowls to serve, drizzled with a little hot sauce, if you wish
Tips & Variations
- Make it spicier: We love adding a finely diced jalapeño or a pinch of chipotle chilli flakes to the dressing if you want a proper kick. Henry always sneaks a bit more in than the recipe says.
- Bulk it up: Ian loves throwing in some sliced avocado or a big dollop of guacamole on top. It makes it feel even more indulgent and adds a lovely creaminess.
- Grain swap: Not got pre-cooked rice? Quinoa works brilliantly here and gives it a slightly nuttier flavour that goes really well with the southwest dressing.
Why This Works
The trick here is removing the seeds from the tomatoes before dicing them, which keeps everything fresh and stops the bowl going watery. We also find that fluffing the pre-cooked rice really well before mixing means it picks up all the dressing properly instead of clumping together. Get those two things right and the whole bowl just sings.