Black Bean Quinoa Bowls
These tasty vegetarian Black Bean Quinoa Bowls are quick, easy, and jam-packed with healthy veggies. I make these delicious gluten free bowls on repeat!
Servings 3 bowls
Calories 475kcal
Ingredients
- ½ cup dry quinoa
- ¾ cup water
- 2-3 cups chopped curly kale
- 1 ½ cups cooked black beans (1 can drained and rinsed)
- 1 cup chopped tomatoes
- ½-¾ cup pickled red onions
- 1 jalapeño
- 1 small avocado
- ¼ cup fresh chopped cilantro
TASTY TOPPING OPTIONS (choose your favorites)
- crispy tortilla strips or crushed tortilla strips
- bell peppers and/or corn for an extra veggie boost
- crumbled cotija cheese
- sour cream
- salsa
CHILI LIME DRESSING
- ¼ cup avocado oil or olive oil
- 1 ½ TBSP white wine vinegar or red wine vinegar
- 1 small lime, juiced
- 1 clove garlic
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
COOK THE QUINOA
- Rinse and drain ½ cup quinoa using a mesh strainer/sieve. Bring the pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
- Next add ¾ cup water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, make the dressing and prep the veggies.
- Once the quinoa is ready, fluff with a fork and lightly season with a pinch of salt and pepper. Transfer to a large mixing bowl and place in the fridge for a few minutes to cool it down.
MAKE THE CHILI LIME DRESSING
- Juice a small lime then peel, smash, and mince a small or medium clove of garlic.
- Add to a small mason jar along with ¼ cup oil,1 ½ TBSP, vinegar, 1 tsp chili powder, ½ tsp ground cumin, ¼ tsp salt, and ⅛ tsp black pepper. Shake well and set aside.
PREP THE BEANS + VEGGIES
- Drain and rinse black beans if using canned.
- Finely chop kale. The smaller the better! Chop tomatoes and thinly slice jalapeno. You can opt to skip the spice by using bell pepper instead.
ASSEMBLE THE BOWLS
- Divide the quinoa and black beans between 3 bowls. Approx. ½ cup of each per bowl.
- To each bowl add kale, tomatoes, pickled red onions, and cilantro. Drizzle dressing over each bowl to season all the veggie goodness.
- Add the avocado just before serving. Top with choice of extra from the list above and enjoy!
MEAL PREP OPTION
- These beautiful bowls are fantastic prepped in advance for weekday lunches. Everything can be added to lidded containers with the exception of the avocado and optional tortilla strips/chips; those are best added before serving.
Notes
Nutrition Facts below are estimated with dressing using an online recipe nutrition calculator. Adjust as needed based on choice of extras added and enjoy!
Nutrition
Calories: 475kcal | Carbohydrates: 52g | Protein: 15g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Sodium: 340mg | Potassium: 1073mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1942IU | Vitamin C: 35mg | Calcium: 122mg | Iron: 5mg
