Description
This Black Bean & Quinoa Bowl with Guacamole and Veggies is a vibrant, nutritious, and easy-to-make meal perfect for a light lunch or dinner. Combining protein-rich quinoa and black beans with fresh vegetables and creamy homemade guacamole, this bowl offers a balanced mix of flavors, textures, and nutrients that satisfy both the body and the palate.
Ingredients
Scale
Grain 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
Instructions
- Cook Quinoa: Prepare the quinoa according to package instructions. Once cooked, let it cool slightly to room temperature to ensure the other ingredients stay fresh and vibrant when mixed.
- Make Guacamole: In a bowl, mash the avocado with the lime juice, then season with salt and pepper to taste, creating a quick and fresh guacamole to add creaminess and tang to the bowl.
- Assemble the Bowl: In a serving bowl, layer the cooked quinoa, followed by black beans, cherry tomatoes, corn, diced red bell pepper, finely chopped red onion, and shredded carrots for a colorful and nutrient-packed base.
- Top with Guacamole and Cilantro: Spoon the freshly made guacamole over the layered ingredients, then sprinkle chopped fresh cilantro on top to add a burst of herbal freshness.
- Serve or Chill: Serve the bowl immediately for a warm option, or chill it in the refrigerator for 15–20 minutes if you prefer a refreshing cold meal.
Notes
- You can use fresh, canned, or frozen corn—just thaw frozen corn before use.
- Adjust lime juice and seasoning in the guacamole according to your taste preference.
- This bowl can be made vegan and gluten-free, making it suitable for various dietary needs.
- For added protein, consider topping with a boiled egg or grilled chicken (if not vegetarian).
- Leftovers can be stored in the refrigerator for up to 2 days; add guacamole fresh to avoid browning.
