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A colourful vegetable bean and rice bowl with corn, tomato and red and green cabbage slaw with BBQ sauce drizzled on top.

BBQ Beans and Rice Bowl

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan


This crowd-pleasing BBQ beans and rice bowl is packed with plant-based protein and fibre for a filling and nutritious meal.



For the BBQ Black Beans

  • 1 (19 fl oz/540 ml) cans black beans, drained and rinsed
  • 1 small onion, diced (1 cup/112 g)
  • 1 small green bell pepper, diced (1 cup/130 g)
  • 3 cloves garlic, minced or grated
  • 2 tbsp tomato paste (40 g)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp maple syrup 
  • 12 tbsp ketchup, optional, for sweeter sauce
  • 1 cup water or vegetable stock
  • salt

For the Bowls

  • 1 cup jasmine rice, rinsed  (or rice of choice) (195 g)
  • 1 ½ cups frozen corn (190g)
  • 1 cup cherry tomatoes, halved, optional

For the Slaw

  • 2 cups shredded green cabbage or coleslaw mix (135 g) 
  • 2 cups red cabbage, shredded
  • 2 green onions, thinly sliced
  • 1/4 cup vegan mayo (55 g)
  • 1 tsp grainy Dijon mustard
  • 1 tbsp apple cider vinegar
  • ½ tsp sugar or maple syrup
  • salt and pepper


  1. Cook Aromatics: In a large pan, heat 1 tbsp oil over medium heat. When the pan is hot, add onion, peppers and garlic. Season with salt. Cook for 6-8 min, stirring occasionally, until softened.
  2. Add Tomato Paste & Spices: Add tomato paste, chili powder, cumin and smoked paprika. Cook for 2 min, stirring often, until fragrant and toasted.
  3. Add beans, maple syrup (and ketchup if using) and water or vegetable stock. Season with salt. Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cook for 12-14 min, stirring occasionally, until reduced, but still saucey. 
  4. Cook Rice: Meanwhile, in a medium pot, add rice and 1 ½ cups water. Season with salt.  Bring to a simmer. Once simmering, cover and reduce heat to low. Cook for 13-15 min, until water is absorbed. Let rest off heat for 5 min, then remove the lid and fluff rice with a fork.
  5. Make Slaw: In a large bowl, add the mayo, mustard, vinegar and sugar, whisk to combine. Add green cabbage, red cabbage and green onions. Season with salt and pepper, then toss to combine. 
  6. Char Corn: In a large nonstick pan, heat 2 tsp oil over medium-high heat. When the pan is hot, add corn. Cook for 4-6 min, swirling the pan occasionally, until corn is charred and golden-brown.
  7. Assemble Bowls: Divide cooked rice between 4 serving bowls. Top each with the BBQ black beans, charred corn and cabbage slaw. Sprinkle with more green onions and drizzle with BBQ sauce and hot sauce, if desired. 


  • Serving Size: 1 bowl
  • Calories: 512
  • Fat: 8 g
  • Carbohydrates: 92 g
  • Fiber: 13 g
  • Protein: 23 g

Keywords: bbq beans and rice