Black Bean & Quinoa Bowl with Avocado
A vibrant, plant-based dinner that's packed with fiber from the beans and quinoa, plus healthy fats from the avocado. This quick and satisfying bowl is bursting with fresh flavors and textures.
For 2 servings
Prepare Quinoa: Rinse 1/2 cup dry quinoa thoroughly under cold water. Combine with 1 cup water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.
Prepare Vegetables: While quinoa cooks, rinse and drain the canned black beans. Thaw frozen corn (if using) or drain canned corn. Dice the red bell pepper and finely dice the red onion. Chop the fresh cilantro. Slice or dice the ripe avocado.
Make the Lime-Cilantro Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, ground cumin, chili powder, sea salt, and freshly ground black pepper until well combined.
Assemble the Bowls: Divide the cooked quinoa evenly between two serving bowls.
Add Toppings: Arrange the rinsed black beans, corn, diced red bell pepper, and finely diced red onion over the quinoa in each bowl.
Add Avocado: Carefully place the sliced or diced avocado on top of the other ingredients in each bowl.
Dress and Garnish: Drizzle the prepared lime-cilantro dressing generously over both bowls. Garnish with the chopped fresh cilantro.
Serve: Serve immediately and enjoy!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Meal Prep Friendly: Cook a larger batch of quinoa and black beans at the beginning of the week to quickly assemble these bowls for lunches or dinners.
- 2Texture Boost: For added crunch, consider adding a sprinkle of pumpkin seeds (pepitas) or crushed tortilla chips just before serving.
- 3Flavor Depth: Roast the corn and bell pepper for 10-15 minutes at 400°F (200°C) before adding to the bowl for a smoky, sweeter flavor profile.
- 4Perfect Avocado: To ensure a perfectly ripe avocado, look for one that yields slightly to gentle pressure but isn't mushy. Store unripe avocados at room temperature and ripe ones in the refrigerator.
Adapt it for your goals.
Protein Boost
Add grilled chicken, pan-seared tofu, or a fried egg for additional protein.
Spicy KickSpicy Kick
Incorporate sliced jalapeños, a dash of hot sauce, or a pinch of cayenne pepper into the dressing for heat.
Grain SwapGrain Swap
Substitute quinoa with brown rice, farro, or couscous for a different texture and nutritional profile.
Why this is on our healthy list.
Rich in Fiber
Black beans and quinoa are excellent sources of dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Heart-Healthy Fats
Avocado provides monounsaturated fats, which are beneficial for heart health, can help lower bad cholesterol, and improve nutrient absorption.
Plant-Based Protein
Quinoa is a complete protein, and black beans contribute significant plant-based protein, making this a satisfying and muscle-supporting meal for vegans and vegetarians.
Frequently asked questions
You can prep the quinoa, beans, corn, and bell pepper ahead of time. Store the dressing separately and slice the avocado just before serving to prevent browning.
