January Recipes

Thai Basil Black Bean Bowls

20 Minutes or Less Badge
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Thai Basil Black Bean Bowls


  • 3 (9.5-oz. each) frozen Southwest chipotle sweet corn blend, thawed
  • ½ medium red onion, finely chopped
  • 8 clove(s) garlic, minced; divided
  • ½ (8-oz.) pkg. Soiree traditional feta chunk cheese
  • ½ cup Hy-Vee plain panko bread crumbs
  • 1 tbsp Hy-Vee ground cumin
  • 1 tbsp Culinary Tours Dijon mustard
  • 1 tbsp plus ¼ c. Hy-Vee Worcestershire sauce
  • ½ tbsp Hy-Vee black pepper
  • 1 dash(es) Hy-Vee cayenne pepper
  • 1 Hy-Vee large egg
  • 1 (8.8-oz.) pkg. Full Circle Market ready-to-eat 7 grains blend
  • 2 cups Hy-Vee long grain white rice, dry
  • ½ cup Hy-Vee honey
  • 3 tbsp Gustare Vita olive oil
  • 4 Fresno chile peppers, seeded and sliced
  • ⅔ cup water
  • 2 cups fresh basil, packed, plus additional for garnish
  • 2 avocados, pitted, peeled, and sliced
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Line a large rimmed baking pan with paper towels; spread thawed sweet corn blend in prepared baking pan. Pat dry with additional paper towels.
Spray a large nonstick skillet with nonstick spray. Add chopped onion and cook over medium heat for 2 to 3 minutes. Add 6 cloves minced garlic and cook for 1 to 2 minutes or until fragrant. Stir in sweet corn blend and cook for 2 to 3 minutes or until softened.
Transfer half of the sweet corn mixture to a food processor or blender; wipe skillet clean. Add feta, bread crumbs, cumin, mustard, 1 tablespoon Worcestershire, black pepper, cayenne pepper, and egg. Cover and pulse until combined. Stir in remaining sweet corn mixture and 7 grains blend; set aside.
Cook rice according to package directions. Fluff with fork and set aside. Meanwhile, whisk together honey and remaining ¼ cup Worcestershire sauce; set aside.
Heat olive oil in same skillet over medium heat. Add Fresno chile peppers. Cook 1 to 2 minutes or until softened. Add 2 cloves minced garlic; cook 1 minute. Add black bean mixture to skillet. Cook 2 to 3 minutes or until heated through. Add half of the honey-Worcestershire mixture; cook 1 minute. Add water and fresh basil; cook and stir until basil is wilted and water has evaporated.
Divide rice among 8 serving bowls. Top burger mixture with sliced avocados. Drizzle with remaining honey-Worcestershire mixture. garnish with additional fresh basil, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 380mg 17%
Total Carbohydrate: 98g 36%
Dietary Fiber: 3g 11%
Sugars: 23g 46%
Protein: 14g 28%

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