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A vibrant and satisfying vegan meal in a bowl! Fluffy quinoa, hearty black beans, fresh pico de gallo, and creamy avocado come together for a healthy, protein-packed lunch or dinner made from scratch.
Prepare the black beans
Cook the quinoa
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A vibrant and satisfying vegan meal in a bowl! Fluffy quinoa, hearty black beans, fresh pico de gallo, and creamy avocado come together for a healthy, protein-packed lunch or dinner made from scratch.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 326.04 calories per serving with 13.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Make the pico de gallo
Assemble the bowls
Add grilled chicken, shrimp, or crumbled tofu for an extra protein boost.
If you are short on time, use one 15-ounce can of black beans, rinsed and drained, instead of cooking from dried.
Omit the jalapeño and red onion from the salsa, and serve the components separately for kids to build their own bowls.
Add a tablespoon of chia seeds or flax seeds to the quinoa while cooking for added omega-3s and fiber.
Quinoa is a complete protein, containing all nine essential amino acids, while black beans provide additional protein, making this a great muscle-building meal.
The combination of black beans, quinoa, and fresh vegetables offers a significant amount of fiber, which aids digestion, promotes gut health, and helps you feel full longer.
The fresh pico de gallo, made with tomatoes, onions, and cilantro, is loaded with antioxidants like lycopene and vitamin C, which help combat oxidative stress.
Avocado provides monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Yes, this quinoa bowl is very healthy. It's packed with plant-based protein, high in fiber from the beans and quinoa, and full of vitamins and minerals from the fresh vegetables. The avocado provides healthy monounsaturated fats.
One serving of this Quinoa Bowl with Black Beans and Salsa contains approximately 450-500 calories, making it a well-balanced and filling meal.
Absolutely! Brown rice, farro, or barley would all be delicious substitutes for quinoa. Adjust the cooking time and liquid ratio according to the grain you choose.
Store the components in separate airtight containers in the refrigerator for up to 4 days. It's best to add the avocado just before serving to prevent it from browning.
