alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Smokey black bean and corn rice bowl

Smokey black bean and corn rice bowl

This vegan rice bowl is full of plant-based protein, vitamins and minerals and is super easy to make.

It contains black beans, corn, tomatoes, red onion, garlic and brown rice. There is a smokey element added by the smoked hot paprika, which I picked up from Essential Ingredient and am currently obsessed with.

One of my positive eating goals this year was to eat more plant-based and vegan meals. My reasons for this goal are rooted in trying to live more sustain-ably and the health benefits of eating a mostly plant-based diet.

High in fibre, plant-based protein, non-heme iron and containing 2 serves of vegetables - this easy recipe is packed full of nutrition.

Most of these ingredients are easy to find in your pantry

Most of these ingredients are easy to find in your pantry

Smokey black bean and corn rice bowl

Serves 4


  • 1 cup brown rice

  • 2 tbs extra virgin olive oil

  • 2-3 cloves garlic, diced

  • 1/2 red onion, diced

  • 1 bunch coriander, stems and leaves chopped

  • 1 tsp ground cumin

  • 1 1/2 tsp ground coriander

  • 1 1/2 heaped tsp hot smoked paprika

  • 1/4 cup red wine

  • 2 x 400g tins tomato

  • 2 x 400g tins black beans

  • 1 large corn cob

  • salt & pepper to taste


  1. Cook the rice by bringing to boil 2 1/2 cups water in a saucepan and then lowering to simmer for 40-45 minutes.Fluff up with a fork when done and stand, covered.

  2. Fry the garlic, onion and coriander stems in olive oil until soft in a heavy based saucepan. Add the spices and the wine and bring to boil. Cook for 3-5 minutes until reduced. Add the tomatoes, bring to boil and then lower to simmer for about 30-35 minutes.

  3. Add the corn and the black beans and cook for a further 8-10 minutes. Add salt and pepper to taste.

  4. Serve atop the rice with the coriander leaves and extra paprika sprinkled on top.

vegan smokey black bean and corn rice bowl

If you are not fussed about being vegan and have some parmesan or manchego, sprinkle some over the top!

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