If you’re craving a meal that bursts with freshness, color, and nutrition, the Black Bean & Quinoa Bowl with Guacamole and Veggies is truly everything you could wish for in a single bowl. Every forkful brings together fluffy quinoa, creamy black beans, a medley of sautéed veggies, and zesty homemade guacamole—making this dish a bold celebration of wholesome, feel-good flavors. Whether you’re planning a speedy weeknight dinner or fueling your meal-prep routine, this bowl is guaranteed to satisfy both your cravings and your healthy intentions.
Ingredients You’ll Need
The magic of the Black Bean & Quinoa Bowl with Guacamole and Veggies lies in the thoughtful blend of simple, plant-based ingredients that deliver bold flavor and unmistakable freshness. Each component not only enhances the overall taste, but also brings its own texture and color, ensuring every bite is pure joy.
- Quinoa: Rinse well before cooking to bring out its fluffy texture and subtle nutty notes.
- Vegetable broth: Infuses the quinoa with extra savory depth—water can be used in a pinch, but broth gives it real character.
- Black beans: Go for canned beans for simplicity; just be sure to rinse well for the creaminess and earthy flavor they add.
- Corn kernels: Sweet and juicy, corn offers a pop of color and a burst of sweetness in every bite.
- Red bell pepper: Choose a bright, firm pepper for crispness and vibrant color.
- Zucchini: Diced small, zucchini adds tender bites that soak up all the delicious spices.
- Red onion: Finely chopped, it gives that gentle zing and a beautiful purple hue.
- Olive oil: Just a little coats the veggies while they sauté, helping the spices bloom.
- Chili powder: For a warm, smoky heat that’s never overwhelming.
- Cumin: Adds those unmistakable earthy notes that make this bowl taste so satisfying.
- Smoked paprika: Brings subtle smokiness, rounding out the flavors of the vegetables.
- Salt: Don’t forget a pinch to make all the flavors pop.
- Avocados: Perfectly ripe avocados make your guacamole undeniably creamy.
- Lime juice: Gives a tart, bright lift to the guacamole and ties the whole bowl together.
- Garlic: Just one clove lends aromatic depth to your homemade guac.
- Cilantro: Fresh and finely chopped, it layers in herbal notes.
- Shredded lettuce: Crisp and cool, lettuce acts as a refreshing base for your toppings.
- Salsa and lime wedges: Serve on the side for an extra splash of brightness and zing.
How to Make Black Bean & Quinoa Bowl with Guacamole and Veggies
Step 1: Cook Your Quinoa
Start by combining the rinsed quinoa and vegetable broth in a medium saucepan. Bring everything to a boil, then drop the heat to low, cover, and let it simmer for about 15 minutes. You’re looking for that magic moment when the quinoa is tender and fluffy with all the liquid absorbed. Fluff gently with a fork—it should look light and inviting, ready to soak up all your hearty toppings.
Step 2: Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Once hot, toss in your diced red bell pepper, zucchini, corn, and red onion. Sprinkle on the chili powder, cumin, smoked paprika, and salt. Stir and cook for 5–6 minutes, just until the veggies are tender but still vibrant and a little crisp. The spices will perfume your kitchen, and the colors will start to pop—just irresistible!
Step 3: Mash Up the Guacamole
In a small bowl, mash your ripe avocados with the fresh lime juice, minced garlic, chopped cilantro, and a sprinkle of salt. Don’t over-mash; you want some creamy bits and some small chunks for perfect texture. Taste and adjust the lime or salt if you want, and keep the guac covered until serving to keep it beautifully green.
Step 4: Assemble Your Bowls
To build your Black Bean & Quinoa Bowl with Guacamole and Veggies, start with a generous scoop of quinoa as the base. Arrange your black beans, sautéed veggies, and a handful of shredded lettuce over the top. Crown each bowl with a hearty dollop of guacamole, letting the colors spill and tangle together. Add salsa and lime wedges on the side for that finishing flourish.
How to Serve Black Bean & Quinoa Bowl with Guacamole and Veggies
Garnishes
Don’t be shy with the finishing touches! I love sprinkling extra chopped cilantro, pumpkin seeds, or sliced radishes over the bowl for crunch and even more fresh flavor. A squeeze of extra lime brightens up every bite, and if you want a spicy kick, finely sliced jalapeños or a drizzle of hot sauce fit right in.
Side Dishes
While the Black Bean & Quinoa Bowl with Guacamole and Veggies is deeply satisfying all on its own, you can round out the meal with a bowl of tortilla chips, homemade pico de gallo, or even a light soup on chilly nights. If you’re feeling festive, a fruity agua fresca or sparkling limeade pairs beautifully.
Creative Ways to Present
For a crowd, lay out all the components buffet-style and let everyone build their own bowl. You can also turn this bowl into a hearty wrap by tucking the ingredients into a whole wheat tortilla—so portable! Layering everything in a Mason jar is perfect for meal prep and brings gorgeous color to your fridge or desk lunch.
Make Ahead and Storage
Storing Leftovers
Store the quinoa, black beans, sautéed vegetables, and lettuce each in separate airtight containers in the refrigerator. The guacamole is best made fresh, but you can press plastic wrap directly on the surface to slow browning if you need to make it ahead. Everything keeps well for up to three days, making the Black Bean & Quinoa Bowl with Guacamole and Veggies a champion for meal-prep!
Freezing
If you want to freeze portions, stick to the quinoa and black beans—both freeze and thaw beautifully. (Veggies can get a little soft, and guacamole won’t hold its color.) Simply cool, portion, and freeze in airtight containers for up to two months. Reheat and add fresh toppings when you’re ready to enjoy.
Reheating
Gently reheat the quinoa, black beans, and sautéed veggies in the microwave or on the stovetop until they’re hot through. If you kept the components separate, this only takes a few minutes! Never microwave the guacamole or fresh lettuce—just add those as cool, creamy finishing touches.
FAQs
Can I make the Black Bean & Quinoa Bowl with Guacamole and Veggies ahead for lunches?
Absolutely! This bowl is a meal-prep superstar. Just store the quinoa, beans, and veggies separately; assemble with fresh guacamole and lettuce right before eating to keep everything vibrant and crisp.
What’s the best way to ripen avocados quickly?
If your avocados are still a bit firm, tuck them into a paper bag with a banana or apple and leave them at room temperature for a day or two. The ethylene gas from the fruit helps soften those avocados faster, so they’re creamy and ready for your homemade guac.
Is this bowl good for a gluten-free or vegan diet?
Yes! The Black Bean & Quinoa Bowl with Guacamole and Veggies is naturally vegan and gluten-free as written, thanks to all plant-based, wheat-free ingredients. It’s a delicious choice for almost any dietary preference.
How can I add more protein to this bowl?
Toss in some grilled chicken or crispy tofu for extra protein, or even a sprinkle of roasted chickpeas on top for crunch. You can customize endlessly to suit your hunger or nutritional needs.
Can I swap out the veggies based on what’s in season?
Definitely! Feel free to use whatever veggies are freshest—think roasted sweet potatoes in fall or grilled asparagus in spring. This recipe is all about flexibility and letting seasonal produce shine in your Black Bean & Quinoa Bowl with Guacamole and Veggies.
Final Thoughts
I hope you’ll give the Black Bean & Quinoa Bowl with Guacamole and Veggies a try—you’ll fall in love with its flavors, gentleness, and versatility. Whether you’re cooking for yourself, your family, or a crowd, this dish is proof that wholesome food can be vibrant, hearty, and absolutely delicious. Enjoy every spoonful!
Print
Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
- Diet: Vegan
Description
This Black Bean & Quinoa Bowl with Guacamole and Veggies is a delicious and nutritious vegan meal that is perfect for a quick and easy dinner. Packed with protein, fiber, and flavor, this bowl is sure to become a favorite in your meal rotation.
Ingredients
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
For the Bowl:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/2 cup red onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
For the Guacamole:
- 2 ripe avocados
- Juice of 1 lime
- 1 clove garlic, minced
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
For Serving:
- 2 cups shredded lettuce
- Salsa and lime wedges
Instructions
- Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
- Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add bell pepper, zucchini, corn, and red onion. Season with chili powder, cumin, smoked paprika, and salt. Cook for 5–6 minutes until tender.
- Make the Guacamole: In a small bowl, mash avocados with lime juice, garlic, cilantro, and salt to make guacamole.
- Assemble the Bowl: Divide quinoa among bowls. Top with black beans, sautéed vegetables, shredded lettuce, and guacamole. Add salsa and lime wedges on the side.
Notes
- You can add grilled chicken or tofu for extra protein.
- For a spicier version, stir jalapeños into the veggies or guacamole.
- Meal-prep friendly: store quinoa, beans, and veggies separately and assemble before serving.
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