Description
A vibrant and nutritious Black Bean & Quinoa Bowl featuring protein-packed quinoa and black beans, fresh vegetables, and a creamy homemade guacamole. This easy-to-make bowl is perfect for a quick lunch or light dinner that’s both satisfying and wholesome.
Ingredients
Scale
Grains and Beans
- 1 cup cooked quinoa
- 1/2 cup canned black beans, rinsed and drained
Vegetables
- 1/2 cup cherry tomatoes, halved
- 1/2 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup shredded carrots
Guacamole
- 1/2 avocado
- 1 tablespoon lime juice
- Salt and pepper, to taste
Garnish
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook Quinoa: Prepare the quinoa according to package instructions. Once cooked, allow it to cool slightly to avoid wilting the fresh vegetables when combined.
- Make Guacamole: In a small bowl, mash the avocado with lime juice, salt, and pepper until smooth and creamy to create a quick, fresh guacamole.
- Assemble Bowl: In a serving bowl, layer the cooked quinoa, rinsed black beans, halved cherry tomatoes, corn kernels, diced red bell pepper, chopped red onion, and shredded carrots evenly.
- Add Guacamole and Garnish: Top the assembled bowl with the fresh guacamole and sprinkle generously with chopped cilantro for added flavor and freshness.
- Serve: Enjoy immediately for a warm and fresh meal, or chill the bowl in the refrigerator for 15–20 minutes to serve as a refreshing, cold dish.
Notes
- For added protein, consider topping with a fried or poached egg.
- Adjust lime juice and seasoning to taste for desired tanginess.
- Use fresh cilantro for best flavor; if unavailable, parsley can be a substitute.
- This bowl is ideal for meal prep and can be stored covered in the refrigerator for up to 2 days.
- For a spicier version, add a dash of chili flakes or diced jalapeños to the guacamole.
