When you need something quick, delicious, and truly satisfying, it’s hard to beat a well-built quinoa bowl. This Tex-Mex-inspired version combines protein-rich black beans, fiber-packed quinoa, crisp veggies, and a creamy guacamole drizzle—all in one vibrant, nutrient-dense meal.
Ideal for weekday lunches, dinner on the fly, or meal-prep routines, this bowl brings flavor, texture, and color to your table in just 25 minutes. Whether you’re plant-based, health-conscious, or just a fan of quick comfort food with a twist, this Tex-Mex Quinoa Bowl is your next go-to.
Drawing from your love for vibrant, veggie-forward recipes (like the Sweet Potato and Black Bean Bowl, and Sweet Potato and Black Bean Bowl ) and Tex-Mex flavors (like the Steak and Shrimp Fajita Skillet), this bowl is a must-try. Let’s dive in!
Table of Contents
Why You’ll Love This Quinoa Bowl
- Fast & Fresh: Ready in under 30 minutes.
- Healthy and Filling: Packed with protein, fiber, and nutrients.
- Protein-Packed: Quinoa and black beans make a hearty base.
- Naturally Gluten-Free & Vegetarian: With easy swaps for any diet.
- Customizable: Add corn, grilled chicken, or jalapeños for your perfect bowl.
- Meal-Prep Friendly: Stays fresh and flavorful for days.
Black Bean & Quinoa Bowl with Guacamole Drizzle
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!
What you will need + Smart Substitutions
- 1 cup cooked quinoa
Tip: Cook in veggie broth for more flavor. - 1 cup black beans, rinsed and drained
Substitute: Use pinto beans or kidney beans. - ½ cup sautéed bell peppers and onions
Short on time? Use frozen fajita veggies. - ½ cup shredded cabbage or lettuce
Swap: Try baby spinach or arugula for a peppery bite. - ¼ cup pico de gallo or diced tomatoes
DIY: Mix tomatoes, onions, lime juice, and cilantro. Substitution: Use salsa, cherry tomatoes, or roasted red peppers. - ¼ cup guacamole or avocado dressing
Shortcut: Use store-bought guac or mash a fresh avocado with lime. Substitution: Use mashed avocado with lime juice, Greek yogurt, or ranch dressing - 1 tbsp lime juice
Boost flavor: Add lime zest for extra citrus punch. - Salt to taste
- Substitution: Use sea salt or a salt-free
- Fresh cilantro for garnish (optional)
- Substitution: Use parsley, green onions, or omit.
- Optional Add-ins:
- Corn – adds sweetness
- Roasted sweet potatoes
- shrimp
- Grilled chicken – for extra protein
- Jalapeños – for a spicy kick
Step-by-Step Instructions with Tips
Step 1: Cook the Quinoa
Prepare the quinoa according to package instructions. Fluff with a fork and let it cool slightly.
Pro Tip: Quinoa cooks in about 15 minutes and can be made in advance and stored in the fridge.
Step 2: Sauté the Veggies
In a skillet over medium heat, add a touch of olive oil. Sauté bell peppers and onions until soft and lightly caramelized, about 5–7 minutes.
Flavor Tip: Add a pinch of cumin or smoked paprika to enhance the Tex-Mex flavor.
Step 3: Build Your Bowl
In a medium bowl or meal-prep container, layer the ingredients:
- Start with quinoa as your base.
- Add black beans and sautéed veggies.
- Layer on shredded cabbage and pico de gallo.
- Add any extras like corn, grilled chicken, or jalapeños.
Step 4: Drizzle & Garnish
Spoon guacamole or avocado dressing over the top. Squeeze fresh lime juice and sprinkle with salt. Garnish with chopped cilantro if desired.
Presentation Tip: Serve in a shallow bowl for a beautiful, Instagram-worthy display.
Topping Suggestions
- Crumbled Feta: Tangy and salty for contrast.
- Sliced Jalapeños: Spicy kick for heat lovers.
- Sour Cream Drizzle: Creamy and cooling addition.
- Toasted Pumpkin Seeds: Crunchy and nutty for texture.
- Chopped Avocado: Extra creaminess and richness.
- Hot Sauce: For an extra spicy boost.
Variations to Try
- Mexican Street Corn Bowl: Add grilled corn, cotija cheese, and chili powder.
- Spicy Southwest Bowl: Swap guac for chipotle sauce, and use spicy black beans.
- Vegan Protein Boost: Add tofu, tempeh, or a scoop of hummus.
- Breakfast Bowl: Top with a poached or fried egg and a dash of hot sauce.
Nutritional Information (Per Bowl – Makes 2 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Carbohydrates | 45 g |
| Fiber | 9 g |
| Sugar | 4 g |
| Protein | 13 g |
| Fat | 15 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 0 mg |
| Sodium | 290 mg |
Note: Nutrition will vary based on added ingredients and guacamole used.
Meal Prep & Storage Tips
Meal Prep:
- Prepare all ingredients ahead and store separately or in divided containers.
- Assemble just before eating or layer ingredients that won’t wilt (quinoa, beans, veggies).
Storage:
- Fridge: Store for up to 4 days.
- Avoid Freezing: The fresh veggies and guacamole don’t freeze well.
Reheating:
- Enjoy cold as a salad-style bowl, or warm just the quinoa and beans for a cozy version.
Ingredient Substitutions Recap
- Quinoa → Brown Rice: Hearty grain alternative.
- Black Beans → Pinto Beans: Similar protein source.
- Bell Peppers → Poblano Peppers: Smokier flavor.
- Guacamole → Mashed Avocado: Simple creamy substitute.
- Pico de Gallo → Salsa: Quick, tangy topping.
What to Serve With a Quinoa Bowl
- Tortilla Chips & Salsa: Perfect for scooping up extra toppings.
- Mexican Street Corn: Grilled corn with cotija and lime.
- Fresh Fruit Salad: Brightens up the plate.
- Iced Tea or Sparkling Water: Refreshing and balances the spice.
- Avocado Toast on the Side: Double the avocado, double the yum!
FAQs
What if I don’t like guacamole?
Try plain mashed avocado, tahini dressing, or Greek yogurt sauce.
Can I use canned beans for quinoa bowl?
Yes, just rinse and drain well to reduce sodium.
Is quinoa healthier than rice?
Yes! Quinoa is higher in protein, fiber, and essential amino acids.
How do I keep guacamole from browning?
Store guacamole with plastic wrap pressed directly on the surface or add extra lime juice. Use within 1–2 days.
This Tex-Mex Quinoa Bowl proves that healthy meals can be exciting, flavorful, and fast. It’s a true power lunch—packed with nutrients, easy to make, and completely customizable. Whether you’re eating at your desk, picnicking in the park, or prepping meals for the week, this bowl delivers fresh flavor every time.
Let me know how yours turns out! Share your favorite toppings or tips in the comments, or on Facebook. Happy healthy eating! 🥑🍅🌶
