If you’re craving a vibrant, nourishing meal that sings with fresh flavors and satisfying textures, the Black Bean Quinoa Bowl with Guacamole and Veggies Recipe is here to delight. This colorful bowl combines fluffy quinoa, hearty black beans, and crisp, fresh veggies, all crowned with creamy, zesty guacamole. It’s a fantastic way to enjoy a nutritious vegan and gluten-free meal that feels indulgent yet wholesome. Whether you’re meal prepping or serving up a quick lunch, this recipe packs a punch of protein, fiber, and vibrant color in every bite.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—they each play a star role in creating the perfect harmony of flavors and textures. From the nutty quinoa to the creamy guacamole, every component adds something special to this bowl.
- 1 cup quinoa, rinsed: The base grain that’s light, fluffy, and packed with protein.
- 2 cups water or vegetable broth: Using broth boosts flavor as the quinoa cooks.
- 1 can (15 oz) black beans, drained and rinsed: Adds hearty protein and a creamy texture to balance the veggies.
- 1 red bell pepper, diced: Sweet crunch and a burst of vibrant red color.
- 1 cup cherry tomatoes, halved: Juicy and tangy, they brighten the whole bowl.
- 1 cup corn (fresh, frozen, or canned): A little sweetness that pairs perfectly with the beans and spices.
- 1/2 cup shredded red cabbage: Adds crunch and a gorgeous purple hue.
- 1/4 cup chopped fresh cilantro: Fresh herbaceous notes that tie everything together.
- Salt and pepper to taste: Essential for balancing and enhancing flavors.
- For the Guacamole:
- 2 ripe avocados: Creamy richness that makes the bowl truly crave-worthy.
- 1 tablespoon lime juice: Adds a zesty brightness to the guacamole.
- 1 small garlic clove, minced: A little punch of flavor that complements the avocado.
- 2 tablespoons red onion, finely chopped: Adds subtle sharpness and crunch.
- Salt to taste: To bring out all the guacamole’s flavors.
How to Make Black Bean Quinoa Bowl with Guacamole and Veggies Recipe
Step 1: Cook the Quinoa
Start by combining your rinsed quinoa and water or vegetable broth in a medium saucepan. Bring this to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for about 15 minutes. The quinoa will absorb the liquid and become delightfully tender. Once cooked, fluff it with a fork and set aside to cool just slightly—this helps retain a nice texture in the bowl.
Step 2: Prepare the Guacamole
While the quinoa cooks, dive into the guacamole. In a bowl, mash those ripe avocados until creamy but still a bit chunky—that texture makes all the difference. Stir in the lime juice, minced garlic, finely chopped red onion, and salt. Mix everything together gently and set aside. The fresh lime juice keeps the guacamole vibrant and adds that irresistible tang.
Step 3: Assemble Your Bowl
Time to bring it all together! Divide the slightly cooled quinoa evenly between your serving bowls as the base. Artfully arrange the black beans, diced red bell pepper, juicy cherry tomatoes, sweet corn, and shredded red cabbage on top. Add a generous scoop of your creamy guacamole on each bowl, then sprinkle everything with fresh chopped cilantro. Finish with a sprinkle of salt and freshly cracked black pepper to taste.
How to Serve Black Bean Quinoa Bowl with Guacamole and Veggies Recipe
Garnishes
To really elevate your bowl, think about adding thinly sliced jalapeños for a spicy kick, a wedge of fresh lime for extra zest, or a drizzle of your favorite hot sauce. These simple garnishes bring new layers of flavor and make the presentation pop, inviting everyone to dig in with enthusiasm.
Side Dishes
This bowl works wonderfully as a complete meal on its own, but if you want to serve it alongside something else, consider a side of warm, crusty corn tortillas or a light Mediterranean-style salad. These options complement the textures and flavors of the bowl nicely without overshadowing it.
Creative Ways to Present
For a fun twist, serve the Black Bean Quinoa Bowl with Guacamole and Veggies Recipe in mason jars for grab-and-go lunches or as a colorful taco filling. You could even add a sprinkled layer of toasted pumpkin seeds or crumbled vegan queso fresco for texture flair and added richness.
Make Ahead and Storage
Storing Leftovers
This bowl stores beautifully in the fridge for up to 3 days, making it a fantastic meal prep choice. Keep the guacamole separate if possible to prevent browning, or add a little lime juice on top to keep it fresh and green.
Freezing
While quinoa and beans freeze well, guacamole is best enjoyed fresh, so freeze only the quinoa and black bean mixture if needed. Thaw overnight in the refrigerator and add fresh guacamole when ready to serve.
Reheating
Warm leftovers gently in the microwave or on the stovetop until heated through. Keep the guacamole chilled and add it right before serving to maintain its creamy texture and vibrant flavor.
FAQs
Can I use other beans instead of black beans?
Absolutely! Pinto beans or kidney beans work well and offer a slightly different flavor and texture that is just as delicious in this bowl.
Is this recipe suitable for meal prep?
Definitely. This Black Bean Quinoa Bowl with Guacamole and Veggies Recipe is great for prepping ahead since all the components store well separately, making lunches or quick dinners effortless during your busy week.
Can I substitute the quinoa with another grain?
Yes! Brown rice, farro, or even couscous can be wonderful alternatives depending on your dietary preferences, though quinoa offers a unique nutty flavor and excellent protein content.
What can I add for extra protein?
Try tossing in grilled tofu, tempeh, or even a fried egg on top. These add-ins make the bowl even more filling and satisfying.
How do I keep the guacamole from turning brown?
Stirring in fresh lime juice helps, as does storing it in an airtight container with a piece of plastic wrap pressed directly onto the surface. Adding the guacamole fresh to each serving is your best bet for vibrant green color.
Final Thoughts
This Black Bean Quinoa Bowl with Guacamole and Veggies Recipe is one of those dishes that feels like a warm hug for your taste buds and your body. It’s vibrant, packed with wholesome ingredients, and incredibly satisfying, making it a go-to for plant-based eating that never feels boring. I can’t wait for you to try it and make it your own with your favorite fresh toppings and twists!
Print
Black Bean Quinoa Bowl with Guacamole and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan, Gluten Free
Description
This Black Bean Quinoa Bowl with Guacamole and Veggies is a nutritious, vibrant, and satisfying meal perfect for a healthy lunch or dinner. Packed with protein-rich quinoa and black beans, fresh vegetables, and creamy homemade guacamole, this bowl balances flavors and textures beautifully while being vegan and gluten-free.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
For the Guacamole
- 2 ripe avocados
- 1 tablespoon lime juice
- 1 small garlic clove, minced
- 2 tablespoons red onion, finely chopped
- Salt to taste
Instructions
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for about 15 minutes or until the quinoa is tender and the liquid has been absorbed. Remove the saucepan from the heat and fluff the quinoa with a fork. Allow it to cool slightly before assembling the bowl.
- Prepare Guacamole: While the quinoa is cooking, make the guacamole. In a mixing bowl, mash the ripe avocados until smooth but still slightly chunky. Stir in the lime juice, minced garlic, finely chopped red onion, and salt. Mix everything thoroughly and set the guacamole aside.
- Assemble the Bowl: Divide the cooked quinoa evenly into serving bowls. Top each bowl with black beans, diced red bell pepper, halved cherry tomatoes, corn, shredded red cabbage, and a generous scoop of the prepared guacamole. Sprinkle with chopped fresh cilantro and season with additional salt and pepper to taste. Serve immediately for the best freshness and flavor.
Notes
- Add extra toppings such as sliced jalapeños, lime wedges, or a drizzle of hot sauce for extra flavor and heat.
- Boost protein content by adding grilled tofu, tempeh, or a fried egg on top.
- Use vegetable broth instead of water to add more depth to the quinoa’s flavor.
- Feel free to substitute vegetables based on season or preference, such as using cucumber or avocado slices.
