Why You’ll Love This Recipe
These bowls are a plant-based powerhouse—packed with complete protein from quinoa and black beans, loaded with fiber, and bursting with flavor. They’re also gluten-free, easy to assemble, and ideal for batch cooking. With layers of textures and flavors, this is a balanced meal that keeps you full, fueled, and feeling great.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bowls:
- Cooked quinoa
- Cooked or canned black beans (drained and rinsed)
- Corn (fresh, frozen, or canned)
- Cherry tomatoes or diced tomatoes
- Avocado (sliced or diced)
- Red onion (thinly sliced)
- Bell pepper (chopped)
- Fresh cilantro (chopped)
- Mixed greens or shredded lettuce (optional)
- Lime wedges (for serving)
For the dressing:
- Olive oil
- Fresh lime juice
- Garlic (minced)
- Ground cumin
- Maple syrup or agave (optional, for balance)
- Salt and pepper
Directions
- Cook the quinoa according to package instructions, then fluff with a fork and set aside.
- Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, garlic, cumin, maple syrup (if using), salt, and pepper.
- Warm the black beans in a skillet with a pinch of salt and cumin (optional), or serve cold.
- Assemble the bowls:
- Start with a base of quinoa.
- Top with black beans, corn, tomatoes, avocado, bell pepper, red onion, and greens.
- Drizzle with the lime dressing.
- Garnish with fresh cilantro and serve with a lime wedge.
Servings and timing
This recipe yields 4 bowls.
Prep time: 20 minutes
Cook time (for quinoa): 15 minutes
Total time: 35 minutes
Variations
- Spicy kick: Add jalapeños or a dash of hot sauce to the dressing.
- Mexican-style: Add pico de gallo, guacamole, or vegan chipotle crema.
- Roasted veggies: Add roasted sweet potatoes, zucchini, or cauliflower for extra heartiness.
- Taco bowl: Serve in a tortilla bowl or with tortilla chips for crunch.
- Grain swap: Use brown rice, farro, or couscous instead of quinoa.
Storage/Reheating
Store components separately in airtight containers in the refrigerator for up to 4 days.
Quinoa and beans can be reheated in the microwave or served cold.
Assemble bowls fresh to maintain the texture of veggies and avocado.
Dressing can be made in advance and stored in the fridge for up to a week.
FAQs
Can I use canned black beans?
Yes, just rinse and drain them before use. You can also season them in a pan with cumin, garlic powder, and lime juice for extra flavor.
Is quinoa necessary?
No, you can substitute with rice, barley, couscous, or any grain you prefer.
How do I keep avocado from browning?
Add it just before serving, or toss in lime juice to slow oxidation.
Can I make this oil-free?
Yes, skip the oil in the dressing and use a splash of lime juice and spices for a light, oil-free version.
Are these bowls good for meal prep?
Absolutely. Keep ingredients separate and assemble when ready to eat for the freshest texture and flavor.
What toppings go well with this?
Try salsa, vegan sour cream, pickled onions, or pumpkin seeds for extra texture and flavor.
Can I serve it warm?
Yes, warm the quinoa and beans if desired. The contrast with cool veggies is delicious.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free—just check that all packaged ingredients are certified GF.
Can I add tofu or tempeh?
Definitely. Pan-seared or marinated tofu or tempeh makes a great protein boost.
How can I make it more filling?
Add a scoop of hummus, vegan cheese, or a side of flatbread to round out the meal.
Conclusion
Vegan black bean and quinoa bowls are a flavorful, nutritious, and versatile meal that’s easy to customize and perfect for any day of the week. Whether you’re cooking for one or prepping lunches for the week, these bowls bring together plant-powered ingredients in a fresh and satisfying way.
PrintVegan Black Bean and Quinoa Bowls
Vegan black bean and quinoa bowls are a colorful, protein-packed meal made with fluffy quinoa, black beans, fresh vegetables, and a zesty lime dressing. They’re wholesome, customizable, and perfect for meal prep, quick lunches, or weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Assembled
- Cuisine: Vegan, Mediterranean-Mexican inspired
Ingredients
- 2 cups cooked quinoa
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
- 1/2 red onion, thinly sliced
- 1 bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cups mixed greens or shredded lettuce (optional)
- Lime wedges, for serving
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp maple syrup or agave (optional)
- Salt and black pepper, to taste
Instructions
Cook quinoa according to package instructions, then fluff with a fork and set aside.
- In a small bowl, whisk together olive oil, lime juice, garlic, cumin, maple syrup (if using), salt, and pepper to make the dressing.
- Warm black beans in a skillet with a pinch of cumin and salt, or serve cold.
- Assemble bowls by adding quinoa as the base, then topping with black beans, corn, tomatoes, avocado, bell pepper, red onion, and greens.
- Drizzle with dressing, garnish with cilantro, and serve with lime wedges.
Notes
- Add jalapeños or hot sauce for extra spice.
- Roasted vegetables like sweet potatoes or zucchini make the bowls heartier.
- Keep ingredients separate for meal prep to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
