Vegan Beef and Black Bean Bowl

Great alternative to a beef and rice dish! 

17 g
52 g
16 g


  • 80 grams White Rice, Cooked
  • 80 grams Black Beans, Canned (Drained)
  • Half Avocado, Black Skin
  • 15 grams Hummus (optional)
  • Half Red Bell Pepper, Raw (Medium) 
  • 45 grams of Vegan Beef Alternative or 45 grams Extra Firm Tofu


Cook the rice according to package instructions (if using dry/uncooked rice).

Heat a frying pan on medium heat and pan-fry the beefless pieces (either vegan meat alternative or extra firm tofu) until hot throughout, about 9-12 minutes. Cover with a lid to let the it cook throughout. Monitor the heat closely and lower it as needed. Add a tiny bit of water/vegetable broth to the pan if needed, so it doesn't stick. Other cooking method: air-fry at 350F for 8 minutes or so.

If eating the red pepper raw: slice and set aside for plating. If eating the red pepper cooked: Cube it and add to the frozen beefless tips pan, about half-way through the cooking process. Lightly sauté the peppers, until cooked but still slightly crunchy.

Drain, then rinse the black beans well. Set aside.

If using pre-cooked rice, cook according to package instructions.

Slice open the avocado, carefully discard the pit, and scoop out the flesh carefully with a large spoon, then slice.

To serve, put the ingredients together in a bowl or on a plate, and top with hummus (if using) and sliced avocado.

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