Black Bean & Quinoa Bowl with Guacamole Drizzle
This vibrant quinoa bowl with black beans and guacamole drizzle is a perfect healthy lunch idea! Meal-prep friendly, plant-powered, and ready in 25 minutes.
Equipment
- Small pot (for cooking quinoa)
- Skillet (for sautéing veggies)
- Knife and cutting board (for chopping veggies)
- Measuring cups and spoons
- Large mixing bowl (for assembling)
- Spoon or spatula (for mixing and serving)
- Optional: Food processor (for homemade guacamole)
Ingredients
- 1 cup cooked quinoa
- 1 cup black beans rinsed and drained
- ½ cup sautéed bell peppers and onions
- ½ cup shredded cabbage or lettuce
- ¼ cup pico de gallo or diced tomatoes
- ¼ cup guacamole or avocado dressing
- 1 tbsp lime juice
- Salt to taste
- Fresh cilantro for garnish optional
- Optional add-ins: corn grilled chicken, or jalapeños
Instructions
- Cook the quinoa according to package directions and let it cool slightly.
- In a skillet, sauté bell peppers and onions with a touch of olive oil until softened, about 5–7 minutes.
- In a bowl, layer the cooked quinoa, followed by the black beans and sautéed veggies.
- Add the shredded cabbage, pico de gallo, and any extra toppings like corn or chicken.
- Drizzle with guacamole or avocado dressing and squeeze fresh lime juice on top.
- Sprinkle with salt and garnish with cilantro. Serve immediately and enjoy!
