Cumin Black Bean Bowls with Cilantro Rice & Poblano Tomatillo Salsa

Cumin Black Bean Bowls

with Cilantro Rice & Poblano Tomatillo Salsa


White Rice Root Vegetables Nuts Lime Fruit Coconut Cilantro Cabbage Black Beans Beans/Legumes Avocado Grain Bowl Dinner Mexican Soy-Free High-Protein Gluten-Free Quick and Easy
2 4
25 min


  1. ¾ cup jasmine rice
  2. 1 poblano pepper
  3. 1 garlic clove
  4. 2 scallions
  5. ½ oz fresh cilantro
  6. 1 lime
  7. 6 oz tomatillos
  8. 13.4 oz black beans
  9. 1 avocado
  10. ½ tsp ground cumin
  11. 2 oz shredded green cabbage
  12. 2 tbsp vegan sour cream
  13. 2 tsp hot sauce
  14. 1 tbsp + 1½ tsp (2 tbsp + 3 tsp) vegetable oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)


  • Baking sheet
  • Small saucepan


Cook the rice

Add jasmine rice, 1¼ cups (2½ cups) water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 14 to 16 minutes.

Prepare the produce

Halve the poblano pepper(s) and remove the stem and seeds. Dice halved pepper(s) into ½ inch pieces. Peel and slice the garlic. Thinly slice scallions. Roughly chop the cilantro leaves and tender stems. Zest and halve the lime(s), juice one half (1 lime) and cut the other half (1 lime) into wedges. Remove tomatillo husk and quarter the tomatillo. Drain and rinse the black beans. Halve the avocado(s), remove the pit(s), and thinly slice the flesh.

Broil the poblano and tomatillos

Set the oven to broil. Place diced pepper and quartered tomatillo on a baking sheet, add salt and 1 tbsp (2 tbsp) vegetable oil, and toss. Broil on the top rack of the oven until tomatillos burst and peppers are slightly charred, 8-10 minutes. Add just half the sliced scallion and just half the chopped cilantro to the skillet, stir, and set aside. TIP: All broilers are different. Watch carefully to ensure the veggies don’t burn.

Cook the beans

Heat 1½ tsp (3 tsp) vegetable oil in a small saucepan over medium heat. Add sliced garlic and cumin. Cook until fragrant, 1 to 2 minutes. Add black beans, a pinch of salt and ¾ cup (1½ cups) water. Bring to a boil and lower to a simmer. Using the back of a fork, mash half of the beans. Cook until beans have thickened, 4 to 6 minutes.


Add rice, remaining sliced scallion, remaining chopped cilantro, lime zest and lime juice to a medium bowl, toss, and divide between bowls. Divide the poblano tomatillo salsa and cumin black beans between bowls. Top with sliced avocado, shredded cabbage, a dollop of sour cream, and hot sauce. Garnish with lime wedges. Bon appétit!