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Mexi-Nourish Bowl with Cilantro Crema

Updated: Jul 4, 2023


  • 2 cups cooked brown rice

  • 2 Tbsp extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 can brown lentils, drained & rinsed

  • 1/2 cup water

  • 1 package taco seasoning mix

  • 1/2 can garbanzo beans, drained

  • 1/2 can black beans, drained

  • 1/2 can pinto beans, drained

  • 1 cup frozen corn, steamed before adding to skillet

  • 1/2 cup extra firm soy, cut into small cubes (optional)

  • Vegetable broth as needed for simmering

  • 2 - 3 ripe avocados, sliced into wedges

  • 2 - 3 Roma tomatoes, sliced for topping

Cilantro Crema:

  • 2 cups fresh cilantro

  • 2 cloves garlic, peeled

  • 2 cups plain, non-dairy yogurt

  • 2 Tbsp lime juice

  • 2 pinches salt

  • 1/2 tsp cumin

  • 1/4 tsp cayenne

  • 2 Tbsp extra virgin olive oil

Instructions for Crema: Combine all ingredients in a food processor and mix until smooth and creamy. Set aside.


  1. Cook rice according to package instructions. Drain, cover to keep warm and set aside.

  2. In a large, deep skillet or Dutch oven, heat the olive oil and add the minced garlic. Cook for about 2 minutes.

  3. Add the lentils and mix well with the cooked garlic.

  4. Add the water and taco seasoning mix. Mix well and reduce heat to a low simmer.

  5. Add the garbanzo beans, black beans, pinto beans, corn and soy (if desired). Continue to toss and mix well while simmering.

  6. Add vegetable broth as needed to keep mixture moist at a low simmer.

  7. When all ingredients are heated through, cover and remove from heat.

  8. Scoop 1 cup of cooked rice into the bottom of each bowl.

  9. Layer rice with two ladles of the seasoned bean and corn mixture.

  10. Top each bowl with sliced avocados and tomatoes.

  11. Drizzle each bowl generously with cilantro crema.

  12. Eat directly from bowl or serve with blue corn tortilla chips and vegan sour cream if desired. Yum!



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