Description
The Black Bean & Quinoa Bowl with Guacamole and Veggies is a vibrant, nutritious, and satisfying vegan meal combining protein-packed quinoa and black beans with creamy guacamole and fresh vegetables. It offers a balanced blend of flavors and textures, perfect for a wholesome plant-based diet that’s naturally gluten-free and customizable to your preferences.
Ingredients
Scale
Grains & Legumes
- 1 cup quinoa
- 1 cup black beans (canned or cooked from dried)
Guacamole
- 2 ripe avocados
- 1/4 cup finely chopped red onion
- 1 clove garlic, minced
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- Salt, to taste
- Pepper, to taste
Vegetables
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- Optional: sliced cucumber or shredded carrots for extra crunch
Other Ingredients
- 1 tablespoon olive oil
- Pinch of ground cumin
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Combine with 2 cups of water in a pot and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Let it sit covered off the heat for 5 minutes, then fluff with a fork.
- Prepare the Black Beans: If using canned black beans, drain and rinse them thoroughly. For dried beans, soak overnight and cook until tender. Warm the beans in a skillet with a pinch of cumin, salt, and pepper to infuse flavor.
- Make the Guacamole: Mash two ripe avocados in a bowl. Add finely chopped red onion, minced garlic, freshly squeezed lime juice, chopped cilantro, salt, and pepper. Mix until creamy and well-combined.
- Chop the Veggies: Dice bell peppers and halve cherry tomatoes. You can also slice cucumbers or shred carrots for added crunch. Toss the veggies lightly with olive oil and a pinch of salt to enhance their freshness.
- Assemble the Bowl: Start with a base of quinoa, add a generous scoop of black beans, then layer the chopped veggies on top. Finish with a dollop of homemade guacamole and a sprinkle of chopped cilantro for garnish.
Notes
- Rinse quinoa well to remove the natural coating that can taste bitter, ensuring a cleaner flavor.
- Use ripe avocados that yield slightly to gentle pressure for creamy guacamole.
- Season the black beans with spices like cumin to deepen their flavor rather than serving plain.
- Prep quinoa and beans ahead of time to save effort on busy days.
- Don’t skip the lime juice and salt as they brighten and balance every component in the bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Plant-Based, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: black bean, quinoa, guacamole, vegan bowl, gluten-free, plant-based, healthy meal, protein-packed, easy recipe