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Black Bean & Quinoa Bowls

This recipe came together when I was looking for something easy to make for lunch. These bowls have a lovely combination of flavors, textures, and colors. They are a great source of plant-based protein (quinoa and black beans), healthy fat (avocado), plus vitamins and antioxidants (peppers and pumpkin seeds). I love Path of Life’s frozen Quinoa & Kale pouches – they are convenient when you don’t have time to make a fresh batch of quinoa!

I like to cook the peppers and yellow onion a bit to mellow out the bite. If you don’t like a lot of spice, you can use green peppers instead of the jalapeños. A simple seasoning blend of Trader Joe’s chili-lime seasoning and cumin gives it a nice depth of flavor with just a little heat.

To serve, top with fresh green onions, cilantro, pumpkin seeds, and avocado – that’s it! You could add cheese (or vegan cheese) if desired, although it’s so flavorful you won’t miss the dairy! I like a little Cholua to add more heat but this is entirely optional. You could add your favorite salsa or pico de gallo – it’s a very flexible dish! It would also be a nice side dish for Halibut with Cumin, Chili, and Lime – or even chicken or steak.

Black Bean & Quinoa Bowls

Black Bean & Quinoa Bowls

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Try this easy recipe for a quick lunch or side dish! It comes together in minutes and can be customized based on your dietary preferences.

Ingredients

  • 1 package frozen pouch quinoa & kale (I use Path of Life brand)
  • 1 can black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1-2 jalapeños, diced (optional)
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 3-4 green onions, sliced
  • 2 tsp. chili-lime seasoning blend (I use Trader Joe's)
  • 1 tsp. cumin
  • 1-2 Tbsp. olive oil
  • 2 Tbsp. cilantro, chopped
  • 2 Tbsp. pumpkin seeds
  • 2 avocados, diced
  • Cholula hot sauce (optional)

Instructions

  1. Heat the olive oil in a large skillet. Meanwhile, drain the black beans.
  2. Cook the yellow onions, red pepper, and jalapeños (if using) for about 5 minutes, then add the minced garlic.
  3. When the onions and peppers are softened, add the black beans and stir to combine.
  4. Heat the quinoa & kale according to directions. Add to the skillet.
  5. Add the chili-lime seasoning and cumin and mix to combine.
  6. Top with green onions, cilantro, pumpkin seeds, avocados, and hot sauce.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 1mgSodium: 401mgCarbohydrates: 41gFiber: 16gSugar: 4gProtein: 12g

Nutritional information is an estimate and may vary per preparation.

This post may contain affiliate links. I only promote products that I personally love and purchase regularly.

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