Quinoa Black Bean Bowl

Angled view of a burrito bowl filled with quinoa, black beans, slaw, avocado, and pico de gallo, with a bowl of salsa in the background.

These hearty Southwest quinoa black bean bowls and packed with protein, fibre and flavour. You'll love the combo of fluffy cilantro lime quinoa with spiced black beans, crunchy cabbage, pico de gallo and creamy chipotle tahini sauce. These make a satisfying and delicious bowl that's perfect for meal prepo or weeknights.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Southwest

Diet: Vegan

Servings: bowls

Author: Deryn Macey

Ingredients

For the Quinoa

1 cup dried quinoa rinsed
2 cups water or vegetable stock
1 lime, zested divided
½ cup cilantro finely chopped
salt

For the Chipotle Tahini Sauce

1/3 cup tahini 80g
1 tbsp chipotle in adobo sauce
4-5 tbsp water
2 tsp maple syrup
1 tbsp lime juice
½ tsp lime zest
1 garlic clove minced
¼ tsp salt

For the Bowls

2 cans (540ml) black beans drained and rinsed
1 medium white onion, diced divided, ~2 cups
1 red bell pepper, diced
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
4 Roma tomatoes, diced ~2 cups
½ cup Cilantro, finely chopped
1 tbsp lime juice
4 cups cabbage, finely shredded
1 avocado diced
⅓ cup toasted pumpkin seeds optional

Instructions

Cook Quinoa: In a medium pot, add rinsed quinoa and vegetable stock (or water). Season water with salt. Bring to a simmer. Once simmering, reduce heat to low and cover and cook for 15 min, until water is absorbed. Remove the pot from the heat. Let rest for 5 min, then add lime zest and cilantro. Fluff quinoa with a fork.
1 cup dried quinoa, 2 cups water or vegetable stock, 1 lime, zested, ½ cup cilantro, salt
Make Chipotle Tahini Sauce: To a small bowl or mini food processor add tahini, chipotle, water, maple syrup, lime juice, zest, garlic and salt. Stir to combine. Add more water by the 1 tsp, until your desired consistency is reached.
1/3 cup tahini, 1 tbsp chipotle in adobo sauce, 4-5 tbsp water, 2 tsp maple syrup, 1 tbsp lime juice, ½ tsp lime zest, 1 garlic clove, ¼ tsp salt
Cook Black Beans: Heat a large pan over medium heat. When the pan is hot, add 2 tsp oil and three-quarters of the onions, season with salt. Cook for 3-5 min, stirring often, until tender. Add beans, bell pepper, chili powder, cumin and garlic powder. Cook for another 4-6 min, until peppers are tender. Add 1-2 tbsp water. Stir to combine, then remove the pan from the heat. Cover to keep warm.
2 cans (540ml) black beans, 1 medium white onion, diced, 1 red bell pepper, diced, 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder
Prepare Cabbage: Add cabbage a bowl with a pinch of salt and squeeze of lime. Massage with hands to soften.
4 cups cabbage, finely shredded
Make Pico de Gallo and Prepare Cabbage: To a small bowl, add chopped tomatoes, cilantro, lime juice, oil and remaining onions. Season with salt and pepper, then stir to combine.
4 Roma tomatoes, diced, ½ cup Cilantro, finely chopped, 1 tbsp lime juice
Assemble Bowls: Divide quinoa between bowls. Top with black bean mixture. Arrange cabbage and pico de gallo alongside. Drizzle chipotle tahini sauce over top, then sprinkle with pumpkin seeds. Top with crumbled feta cheese, if desired.
1 avocado, ⅓ cup toasted pumpkin seeds

Notes

Storing: For best results, store components separately or quinoa and black beans together so they can be reheated. Reheat quinoa and black beans then serve with pico de gallo, sauce, cabbage and avocado. If assembled and stored, bowls will keep for 2-3 days. Quinoa, sauce and black beans can be stored 4 days.

Nutrition