Avocado Black Bean Quinoa Bowl
A vibrant, fiber-packed bowl inspired by Latin-inspired vegetarian fare. Creamy avocado meets protein-rich quinoa and black beans, finished with zesty lime and cumin for a fresh, nourishing meal.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup quinoa, rinsed
- 1 cups water
- ½ can black beans (15 oz), drained and rinsed
- ½ medium avocado, sliced
- ½ cup cherry tomatoes, halved
- ½ cup corn kernels (frozen or fresh)
- ½ small red onion, finely chopped
- ½ tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ 1/2 teaspoon garlic powder
- ½ 1/2 teaspoon salt, plus more to taste
- ½ 1/4 cup fresh cilantro, chopped
- ½ lime, juice and zest
- ½ Optional: hot sauce to taste
Instructions
- Rinse the quinoa. In a pot, combine quinoa, water, and a pinch of salt; bring to a boil, reduce heat, cover, and simmer 15 minutes until fluffy.
- Meanwhile, heat olive oil in a skillet over medium heat; add red onion and corn, sauté 5 minutes until slightly charred.
- Stir in cumin, chili powder, garlic powder, and salt; cook 1 minute until fragrant.
- Fluff quinoa with a fork and transfer to a large bowl; fold in black beans, sautéed corn mixture, tomatoes, cilantro, lime juice, and lime zest.
- Top bowls with avocado slices; season with additional salt or lime and serve immediately.
Chef’s Pro Tips
- Rinse quinoa well to remove bitterness and improve texture.
- To boost texture, sprinkle roasted pumpkin seeds on top.
- For extra brightness, add a squeeze of lime right before serving.
Serving Suggestions
Pair with a green salad or warm tortilla chips for added crunch.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; the avocado may brown—add a fresh squeeze of lime to brighten.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 17 |
| carbohydrates | 78 |
| fat | 18 |
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