Description
This Black Bean & Quinoa Bowl with Guacamole and Veggies is a vibrant, nutritious, and satisfying meal that combines fluffy quinoa, spiced black beans, fresh vegetables, and creamy homemade guacamole. Perfect as a wholesome vegetarian or vegan main dish, it offers a balanced mix of protein, fiber, and healthy fats with Mexican-inspired flavors.
Ingredients
Scale
Quinoa and Bean Mixture
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Juice of 1 lime
Guacamole
- 2 ripe avocados, peeled and pitted
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa gently with a fork.
- Prepare the Black Beans: While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the drained black beans along with ground cumin, chili powder, garlic powder, salt, and pepper. Stir well and cook for 3 to 4 minutes, until the beans are heated through and infused with the spices.
- Make the Guacamole: In a small bowl, mash the avocados using a fork or potato masher. Add lime juice, chopped cilantro, garlic powder, salt, and pepper. Mix until the guacamole reaches your desired consistency, whether smooth or a bit chunky.
- Assemble the Bowl: Divide the cooked quinoa evenly among four bowls. Top each portion with the spiced black beans, halved cherry tomatoes, corn, diced red bell pepper, and thinly sliced red onion. Add a generous scoop of guacamole on top of each bowl. Finally, sprinkle with fresh cilantro and finish with a squeeze of fresh lime juice before serving.
Notes
- Add a dollop of sour cream or sprinkle with shredded cheese for extra richness if desired.
- For additional protein, top the bowls with grilled chicken or tofu.
- This recipe is excellent for meal prep—store cooked quinoa, black beans, and vegetables separately and assemble just before eating to keep everything fresh.
