Black Bean & Avocado Rice Bowl
Squashed black beans, soft rice and ripe avocado with a squeeze of lime. A 10-minute plant-based bowl with iron and vitamin C.
Ingredients
Makes 1 toddler portion
Foods in this recipe
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Method
- 1
Warm the beans with a splash of water and the cumin for 3 minutes, then squash each one flat with a fork.
- 2
Reheat the rice until steaming hot all the way through if it was refrigerated, then cool to warm.
- 3
Spoon the rice into a bowl, top with the beans and avocado, and squeeze over the lime.
Toddler plate & family plate
Toddler plate
¼ cup rice with 2 tbsp squashed beans and soft avocado.
Family plate
Add salsa, cheese, sour cream and hot sauce for adults.
health_and_safetyAllergens
None of the top 9 allergens. The cheddar swap adds milk.
sync_altSwaps
- swap_horizUse pinto beans or lentils.
- swap_horizStir in grated cheddar (contains milk).
kitchenStorage
Beans and avocado are best fresh. Cooked rice: refrigerate within 1 hour, keep no more than 1 day and reheat only once.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- Squash beans flat for toddlers under 2; whole round beans can be hard to chew.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
