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A vibrant and satisfying bowl packed with plant-based protein and fiber. Features hearty black beans, sweet corn, and crisp bell peppers over fluffy quinoa, all tossed in a zesty lime-cumin vinaigrette. A perfect healthy and quick weeknight meal.
Cook the quinoa
Prepare the bean and vegetable mixture
Make the lime-cumin dressing
Assemble the bowls
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A vibrant and satisfying bowl packed with plant-based protein and fiber. Features hearty black beans, sweet corn, and crisp bell peppers over fluffy quinoa, all tossed in a zesty lime-cumin vinaigrette. A perfect healthy and quick weeknight meal.
This southwest recipe takes 30 minutes to prepare and yields 4 servings. At 323.15 calories per serving with 17.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace the Greek yogurt with a dairy-free yogurt alternative, mashed avocado, or a vegan sour cream.
Add 1/4 cup of shelled edamame or crumbled cotija cheese to each bowl for an extra protein boost.
Use a pouch of pre-cooked quinoa to save time on the cooking step. The entire meal can be ready in under 15 minutes.
Serve the components separately on a plate so kids can build their own bowls. You can also reduce the amount of raw onion.
Black beans and quinoa are excellent sources of protein, essential for muscle repair and keeping you feeling full and satisfied.
The combination of beans, vegetables, and quinoa provides a significant amount of fiber, which supports digestive health and helps regulate blood sugar levels.
Bell peppers and corn offer a good source of Vitamin C and other antioxidants, which help support a healthy immune system.
Yes, it is very healthy. It's packed with plant-based protein from black beans and quinoa, high in fiber which aids digestion, and full of vitamins and minerals from the fresh vegetables.
This recipe contains approximately 300-320 calories per serving, making it a light yet filling meal option.
Absolutely! Brown rice, farro, or even couscous would work well as a base for this bowl. Adjust cooking times accordingly.
Store leftovers in an airtight container in the refrigerator for up to 4 days. It's best to store the dressing separately to keep the vegetables crisp.