If you are craving a dish that bursts with fresh flavors, vibrant colors, and nourishing ingredients, the Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe is your new best friend in the kitchen. This hearty bowl brings together fluffy quinoa, protein-rich black beans, crisp veggies, and the creamiest guacamole for a perfectly balanced meal. Whether you are prepping lunch for the week or serving a wholesome dinner, this recipe combines simplicity with irresistible taste and satisfying textures that will have you going back for seconds.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients that each play a key role in making the Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe so special. From the nutty quinoa to the fresh lime juice that zings through every bite, every component adds depth, texture, or color, turning an easy dish into a delightful experience.
- 1 cup quinoa (rinsed): Provides a light and fluffy whole grain base packed with protein.
- 2 cups water or vegetable broth: Adds moisture and flavor when cooking quinoa.
- 1 can (15 oz) black beans (drained and rinsed): Brings earthy richness and fiber to the bowl.
- 1 cup corn kernels (fresh, canned, or thawed from frozen): Adds a subtle sweetness and crunch.
- 1 red bell pepper (diced): Offers a juicy pop of color and mild sweetness.
- 1 cup cherry tomatoes (halved): Delivers a burst of freshness with every bite.
- 1/4 cup red onion (finely diced): Adds a sharp, savory note to balance flavors.
- 1/4 cup fresh cilantro (chopped): Gives the bowl a bright, herbaceous lift.
- Juice of 1 lime: Adds refreshing acidity that ties everything together.
- Salt and pepper to taste: Essential for seasoning and enhancing the natural flavors.
- 1 tablespoon olive oil: Provides richness and helps meld the ingredients.
- 1 avocado (mashed): The base for creamy guacamole that complements each bite.
- 1 tablespoon lime juice (for guacamole): Keeps guacamole bright and prevents browning.
- 1 tablespoon chopped cilantro (for guacamole): Adds fresh herbal notes in the guacamole.
- 1/4 teaspoon garlic powder (for guacamole): Gives a subtle savory depth.
- Salt to taste (for guacamole): Balances and enhances the creamy guacamole flavors.
How to Make Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water to remove its natural bitterness. Then, combine the rinsed quinoa with water or vegetable broth in a medium saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is tender. Remove the pan from heat and allow it to sit covered for an additional 5 minutes to steam perfectly fluffy quinoa. Fluff it gently with a fork and set aside.
Step 2: Make the Guacamole
While the quinoa is cooking, prepare the guacamole. In a small bowl, mash the ripe avocado until smooth but still slightly chunky for texture. Add lime juice, chopped cilantro, garlic powder, and a pinch of salt to enhance and brighten the flavor. Mix everything together until well combined. This guacamole will be your creamy, zesty topping that brings the entire bowl together.
Step 3: Combine the Bowl Ingredients
In a large mixing bowl, combine the cooked quinoa with black beans, corn kernels, diced red bell pepper, halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro. Drizzle the mixture with olive oil and the juice of one lime. Season generously with salt and pepper. Toss all the ingredients gently but thoroughly to make sure every bite has a balance of flavors and colors that pop.
Step 4: Assemble and Serve
Divide the hearty quinoa and veggie mixture into serving bowls. Top each bowl with a generous scoop of the fresh guacamole. Serve immediately to enjoy the creamy contrast and brilliant flavors at their peak, or chill the bowls for later—this dish is delicious hot or cold.
How to Serve Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe
Garnishes
To elevate your Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe, consider adding fresh garnishes like sliced jalapeños for a spicy kick or a sprinkle of toasted pumpkin seeds for added crunch. You might also enjoy tossing in a few crumbled tortilla chips for texture or a drizzle of your favorite hot sauce to personalize each bowl to your taste buds.
Side Dishes
This bowl is so packed with nutrients and flavors that it can stand alone as a satisfying meal, but pairing it with a light side salad or crispy baked tortilla chips makes for a fuller, more festive spread. A simple lime wedge on the side is also perfect for an extra zing of citrus right before you dig in.
Creative Ways to Present
Consider serving the quinoa bowl in vibrant, colorful bowls or even mason jars if you’re packing it for lunch. Layer the ingredients or arrange them in sections for a visually stunning presentation that invites your guests to mix and match flavors as they eat. Adding edible flowers or fresh herbs on top can also enhance the look and bring a fresh aroma.
Make Ahead and Storage
Storing Leftovers
Your leftover Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Store the guacamole separately if you want to keep its fresh green color and creamy texture.
Freezing
While the quinoa and black bean mixture freezes well, guacamole does not freeze beautifully and can become watery upon thawing. Freeze the base bowl mixture in individual portions for up to 2 months, and prepare fresh guacamole when ready to serve for the best experience.
Reheating
To reheat, gently warm the quinoa and veggie mixture in a microwave or stovetop skillet until heated through. Add the guacamole fresh before serving to maintain that creamy, smooth perfection.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Brown rice, bulgur, or farro can be great alternatives if you want a different texture or flavor, but quinoa’s high protein content and fluffy texture make it a perfect base for this bowl.
Is this dish gluten-free?
Yes, the Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe is naturally gluten-free, making it a safe and tasty choice for those with gluten sensitivities or celiac disease.
How can I add more protein to this bowl?
You can easily boost protein by topping the bowl with a fried or poached egg, adding grilled tofu, or even sprinkling some toasted nuts or seeds.
Can this recipe be made vegan?
Yes! This entire recipe is vegan as written, using plant-based ingredients only, so it’s perfect for anyone following a vegan lifestyle.
What is the best way to keep guacamole from browning?
Keep guacamole fresh by adding plenty of lime juice and storing it in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure.
Final Thoughts
There is something so comforting about a bowl packed with fresh veggies, wholesome grains, and creamy guacamole — and the Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe delivers all that and more. It’s a vibrant celebration of simple, nutritious ingredients that come together to satisfy your hunger and your taste buds. Give this recipe a try and watch it quickly become one of your go-to meals whether for lunch, dinner, or meal prep!
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 vibrant Black Bean & Quinoa Bowl with Guacamole and Veggies is a nutritious and flavorful vegan meal inspired by Mexican cuisine. Combining protein-packed quinoa and black beans with fresh vegetables and creamy homemade guacamole, this bowl is perfect for meal prep, lunch, or a light dinner. It’s gluten-free, packed with fiber and healthy fats, and easy to make with simple stovetop cooking.
Ingredients
Quinoa Bowl Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 red bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely diced)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
- 1 tablespoon olive oil
Guacamole Ingredients
- 1 avocado (mashed)
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/4 teaspoon garlic powder
- Salt to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover the saucepan and let it simmer for 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork and set aside.
- Prepare the Guacamole: In a small bowl, mash the avocado with a fork until smooth but still slightly chunky. Add the lime juice, chopped cilantro, garlic powder, and a pinch of salt. Mix well to combine all the flavors into a creamy guacamole.
- Assemble the Bowl: In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced red bell pepper, halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro. Drizzle with olive oil and the juice of one lime. Season with salt and pepper to taste. Gently toss all the ingredients together until evenly mixed.
- Serve: Divide the quinoa mixture into serving bowls. Top each bowl with a generous scoop of the freshly made guacamole. Serve immediately either warm or chilled for a refreshing and wholesome meal.
Notes
- Add sliced jalapeños for a spicy kick if you like extra heat.
- Top with a fried egg for added protein and richness.
- This bowl is fantastic served warm or cold—perfect for meal prep and packed lunches.
