Thai Basil Black Bean Bowls


Main Dish
Thai Basil Black Bean Bowls

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Put your Feta, Black Bean, and Corn Burgers leftovers to good use in this well balanced meal.

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Servings and Ingredients

Serves 8
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 c. Hy-Vee plain panko bread crumbs
1 tbsp. Hy-Vee ground cumin
1 tbsp. Culinary Tours Dijon mustard
1 tbsp. plus 1/4 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 c. Hy-Vee long grain white rice, dry
½ c. Hy-Vee honey
3 tbsp. Gustare Vita olive oil
4 Fresno chile peppers, seeded and sliced
⅔ c. water
2 c. fresh basil, packed, plus additional for garnish
2 avocados, pitted, peeled, and sliced

Things To Grab

  • Large rimmed baking pan
  • Large nonstick skillet
  • Hy-Vee nonstick cooking spray
  • Paper towels
  • Food processor or blender
  • Large stockpot with lid
  • Fork
  • Whisk
  • Small bowl
  • 8 serving bowls


  1. Line a large rimmed baking pan with paper towels; spread thawed sweet corn blend in prepared baking pan. Pat dry with additional paper towels. 

  2. 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. 

  3. 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.

  4. Cook rice according to package directions. Fluff with fork and set aside. Meanwhile, whisk together honey and remaining 1/4 cup Worcestershire sauce; set aside. 

  5. 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.

  6. Divide rice among 8 serving bowls. Top burger mixture with sliced avocadoes. Drizzle with remaining honey-Worcestershire mixture. garnish with additional fresh basil, if desired.

Nutrition facts


570 Calories per serving

Amounts Per Serving

  • Total Fat: 26g
  • Cholesterol: 35mg
  • Sodium: 380mg
  • Total Carbohydrates: 98g
  • Protein: 14g

Daily Values

Iron 40%
Calcium 15%
Vitamin D 0%
Potassium 15%