If you’re craving a wholesome, satisfying meal that combines fresh ingredients and bold flavors, the Rips Big Bowl recipe is exactly what you need. This bowl is a vibrant medley of textures and tastes, perfectly balanced to fuel your day or satisfy your evening hunger.
Whether you’re a busy professional, a student, or just someone who loves easy-to-make meals bursting with nutrition, this recipe delivers on all fronts.
What makes this bowl special is its versatility and the way it brings together hearty grains, fresh veggies, and a punchy dressing that ties everything together beautifully. Plus, it’s simple enough for beginners yet impressive enough to serve guests.
Ready to dive into making your new favorite big bowl? Let’s get cooking!
Why You’ll Love This Recipe
The Rips Big Bowl is more than just a meal; it’s a celebration of wholesome ingredients. With a perfect balance of protein, fiber, and fresh vegetables, this bowl supports a healthy lifestyle without sacrificing flavor.
It’s also incredibly customizable, so you can swap ingredients based on what you have on hand or your dietary preferences.
Additionally, it’s a time-saver: you can prep many of the components in advance, making it ideal for meal prep and busy weeknights. The vibrant colors and textures make each bite exciting, and the bold dressing adds just the right zing to keep your taste buds dancing.
Ingredients
- 1 cup cooked quinoa (or brown rice for a nuttier flavor)
- 1 cup black beans, rinsed and drained
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup red onion, finely diced
- 1 cup shredded lettuce or baby spinach
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: hot sauce or salsa for extra kick
Equipment
- Medium saucepan (for cooking quinoa or rice)
- Medium skillet (for warming beans and corn)
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Juicer or citrus reamer
- Serving bowls
Instructions
- Cook the quinoa or rice: Rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Prepare the black beans and corn: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the rinsed black beans, corn kernels, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until warmed through and fragrant.
- Prepare the fresh ingredients: While the beans and corn cook, halve the cherry tomatoes, dice the red onion, slice the avocado, and chop the cilantro. Toss the shredded lettuce or baby spinach in a bowl.
- Make the lime dressing: In a small bowl, whisk together the lime juice, remaining 1 tablespoon olive oil, salt, and pepper to taste. This tangy dressing will brighten the flavors of the bowl.
- Assemble the big bowl: Start with a base of quinoa or rice in each serving bowl. Add the warm black bean and corn mixture on one side. Arrange avocado slices, cherry tomatoes, red onion, and shredded lettuce around the bowl. Sprinkle with fresh cilantro.
- Drizzle the lime dressing: Pour the lime dressing evenly over each bowl. Add hot sauce or salsa if you like an extra spicy kick. Give it a gentle toss or enjoy as is.
- Serve immediately: Enjoy your vibrant and hearty Rips Big Bowl fresh for the best taste and texture.
Tips & Variations
Tip: For an even heartier bowl, add roasted sweet potatoes or grilled tofu for extra protein.
Variation: Swap black beans for chickpeas or kidney beans to change up the flavor profile. You can also use kale instead of spinach for a slightly more robust green.
Make it vegan or vegetarian: This bowl is naturally vegan, but feel free to add a dollop of vegan sour cream or shredded vegan cheese for creaminess.
Meal prep: Cook quinoa, beans, and corn in advance and store in airtight containers. Assemble the bowl fresh when ready to eat.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 15 g |
| Carbohydrates | 50 g |
| Fiber | 12 g |
| Fat | 17 g |
| Vitamin C | 35% Daily Value |
| Iron | 20% Daily Value |
Serving Suggestions
The Rips Big Bowl pairs wonderfully with light, refreshing sides such as a crisp cucumber salad or a tangy slaw. For a heartier meal, serve alongside warm tortillas to make wraps or add a bowl of your favorite soup.
If you’re looking for complementary recipes, check out these delicious ideas on our site: Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, Vegan Potato Corn Chowder Recipe for Cozy Comfort Food, and Afghan Vegetarian Pulao Recipe Easy and Delicious Guide.
Conclusion
The Rips Big Bowl recipe is a fantastic way to enjoy a balanced, nutritious, and delicious meal without spending hours in the kitchen. Its adaptable nature means you can tailor it to suit your tastes, dietary needs, or whatever ingredients you have on hand.
From the fresh avocado slices to the zesty lime dressing and the hearty quinoa base, every element works in harmony to create a bowl that’s as nourishing as it is satisfying.
Whether you’re cooking for yourself or feeding a crowd, this recipe is sure to become a staple in your meal rotation. Don’t forget to experiment with different toppings and dressings to keep it exciting.
Happy cooking and enjoy your big bowl of goodness!
📖 Recipe Card: Rips Big Bowl Recipe
Description: A hearty and flavorful bowl packed with protein and fresh vegetables. Perfect for a quick, nutritious meal any time of day.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 red bell pepper, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
- 1 tsp cumin
Instructions
- Rinse quinoa under cold water.
- Cook quinoa in vegetable broth for 15 minutes until fluffy.
- Heat olive oil in a pan over medium heat.
- Cook chicken with cumin, salt, and pepper until browned and cooked through.
- Add bell pepper, black beans, and corn to the pan; cook for 5 minutes.
- Combine cooked quinoa and chicken mixture in a large bowl.
- Top with avocado slices, cilantro, and a squeeze of lime juice.
- Serve warm and enjoy.
Nutrition: Calories: 450 kcal | Protein: 35 g | Fat: 15 g | Carbs: 40 g
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