Santa Fe Rice Bowl

Ingredients

• 1 cup vegan sour cream
• 2 tablespoons plain almond milk
• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn kernels, drained
• 1 teaspoon olive oil
• 4 cups cooked brown rice
• 3 medium Roma tomatoes, diced
• 1 medium avocado, peeled, pitted, and diced
• Seasoning: 1 teaspoon ground cumin; 1 teaspoon chili powder; ⅛ teaspoon cayenne pepper; ½ teaspoon salt

1. In a medium bowl, combine sour cream, almond milk, cumin, chili powder, cayenne pepper, and salt. Refrigerate covered until ready to use.

2. Preheat air fryer to 350°F for 3 minutes.

3. In a medium bowl, toss beans and corn with

olive oil. Place mixture in ungreased air fryer

basket and cook 5 minutes.

4. Distribute brown rice among 4 serving

bowls. Top with black bean and corn mixture,

tomatoes, and avocado. Drizzle sour

cream mixture over top of each bowl and

serve immediately.

These bowls have complete protein from the black beans and nutrients galore from the many spices and vegetables. Although this recipe calls for brown rice, you can use any grain already in your pantry.