Looking for a nourishing, flavor-packed meal that hits all the texture, color, and nutrition notes? You’re going to fall in love with this Black Bean & Quinoa Bowl with Guacamole and Veggies. With fluffy quinoa as the base, hearty black beans, sweet corn, crisp bell peppers, juicy tomatoes, zesty red onion, and a crown of creamy homemade guacamole, this bowl is a celebration of vibrant, plant-based goodness that’s equal parts satisfying and refreshing. Whether you’re trying to meal prep for the week or want a lunch that feels like a fiesta, this bowl ticks every box.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Black Bean & Quinoa Bowl with Guacamole and Veggies is in its straightforward ingredients, each playing a key role in the final flavor and experience. It’s a rainbow in a bowl—every single component brings something delightful, whether it’s crunch, creaminess, or a pop of tang.
- Quinoa: Make sure to rinse it well; this protein-rich grain forms the hearty, nutty base of your bowl.
- Water or Vegetable Broth: Use broth for extra savory depth if you want; either one cooks the quinoa perfectly fluffy.
- Black Beans: Canned beans keep things simple and speedy; just drain and rinse for best flavor.
- Corn Kernels: Fresh, frozen, or canned all work; corn adds juicy bursts of sweetness.
- Red Bell Pepper: Diced for crunch and a pop of color; you can try orange or yellow peppers too!
- Cherry Tomatoes: Halved little gems bring juicy acidity to brighten the bowl.
- Red Onion: Finely diced for a bit of sharp bite—adjust the amount based on your taste.
- Fresh Cilantro: Chopped and scattered in both the bowl and guacamole; this herb adds uplifting aroma and color.
- Lime Juice: Zings everything up with a tangy freshness both in the bowl and in the guac.
- Salt and Pepper: Essential for bringing out and balancing all the flavors.
- Olive Oil: A light drizzle over the veggies ties the whole ensemble together, adding richness.
- Avocado: Mash it up for irresistibly creamy guacamole—this is your bowl’s dreamy topper.
- Garlic Powder: Just a pinch in the guacamole elevates the flavor with mellow, savory notes.
How to Make Black Bean & Quinoa Bowl with Guacamole and Veggies
Step 1: Cook the Quinoa
Start by combining your rinsed quinoa and water (or vegetable broth for richer flavor) in a medium saucepan. Bring it to a rolling boil, then lower the heat, cover the pot, and let it simmer away for about 15 minutes. When all the liquid is absorbed and the quinoa is tender and fluffy, take it off the heat and let it sit covered for an extra 5 minutes. This extra rest helps the grains firm up just right. Fluff with a fork and set aside to cool off a bit while you prepare the toppings.
Step 2: Make the Guacamole
In a small bowl, mash the ripe avocado until smooth. Stir in the lime juice, chopped cilantro, garlic powder, and a generous pinch of salt. This speedy homemade guac is creamy, zesty, and ready to crown your bowl—don’t be afraid to taste and adjust the salt or lime for your perfect tang!
Step 3: Assemble the Veggie Mixture
In a large mixing bowl, combine the cooked quinoa, black beans, sweet corn, bell pepper, cherry tomatoes, red onion, and a big handful of fresh cilantro. Drizzle everything with olive oil and the juice of a lime, then season with salt and pepper. Toss it all together gently; the blend of colors and aromas will make your mouth water instantly!
Step 4: Serve and Enjoy
Spoon the quinoa and veggie duo into bowls, and don’t be shy—a generous scoop for each serving. Top each bowl with a hearty dollop of guacamole. The cool, creamy guacamole mingles with the warm quinoa and crisp veggies in every bite, making your Black Bean & Quinoa Bowl with Guacamole and Veggies truly irresistible.
How to Serve Black Bean & Quinoa Bowl with Guacamole and Veggies
Garnishes
A sprinkle of extra chopped cilantro right before digging in adds a fresh burst of flavor. You can also add a few thinly sliced jalapeños if you like some heat, or toss on a handful of toasted pumpkin seeds for crunch. Lime wedges on the side let everyone add an extra spritz of zesty brightness.
Side Dishes
This bowl easily stands on its own as a meal, but it’s lovely with crisp tortilla chips for scooping, a side of sliced cucumbers for cooling contrast, or a simple mixed greens salad if you want to up the veggie power. For brunch vibes, top with a fried egg or serve alongside a fruity agua fresca.
Creative Ways to Present
Make it party-ready by serving the quinoa bowl toppings “bar-style”—let friends or family build their own custom creations. Or, layer the ingredients in a mason jar for a portable lunch that looks just as pretty as it tastes. You can even plate individual bowls with colorful rows for a show-stopping presentation at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep the quinoa and veggie mixture in an airtight container in the fridge for up to 4 days. Store your guacamole separately to keep it from browning and to preserve its fresh flavor—you can press a piece of plastic wrap directly onto the surface to help prevent oxidation.
Freezing
While the quinoa and bean-veggie base freezes well for up to two months, it’s best to make guacamole fresh. For freezer-friendly meal prep, portion the assembled base into individual servings, freeze, and thaw overnight in the fridge—then top with freshly made guac just before serving.
Reheating
You can enjoy this Black Bean & Quinoa Bowl with Guacamole and Veggies chilled, but if you prefer it warm, gently reheat the quinoa-veggie mix in the microwave or on the stovetop until hot. Add the guac and any cold toppings after warming to keep those flavors fresh and bright.
FAQs
Can I use a different grain instead of quinoa?
Definitely! While quinoa brings protein and a light, nutty flavor, you can swap in brown rice, farro, or barley for a different twist. Just adjust cooking times as needed and enjoy the new texture!
How can I add more protein to my Black Bean & Quinoa Bowl with Guacamole and Veggies?
Try adding grilled tofu, tempeh strips, or even a fried egg on top. If you’re not vegan, some shredded rotisserie chicken would work well too. The bowl is also filling thanks to the combo of quinoa and beans alone.
Is this recipe spicy?
Nope! The bowl is naturally mild, but you can dial up the heat by adding diced jalapeños, a drizzle of hot sauce, or a generous sprinkle of chili flakes—totally customizable to your spice level.
What can I do if I don’t love cilantro?
If cilantro isn’t your thing, swap it for fresh parsley, basil, or even a little green onion. The bowl will still taste amazing, with bright flavors from the lime and veggies shining through.
Can I meal prep these bowls for lunch?
Absolutely! Black Bean & Quinoa Bowl with Guacamole and Veggies holds up wonderfully in the fridge. Just keep the guac in a separate container and assemble right before eating for best texture and flavor.
Final Thoughts
This Black Bean & Quinoa Bowl with Guacamole and Veggies is pure feel-good food—deeply nourishing, wildly colorful, and so easy to make your own. Whether you’re whipping it up for a weeknight dinner or meal prepping lunches, I promise it’s going to bring loads of flavor to your table. Go ahead and give it a try—you might just find a new favorite in your rotation!
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Black Bean & Quinoa Bowl with Guacamole and Veggies Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Black Bean & Quinoa Bowl with Guacamole and Veggies is a delicious and nutritious meal that is perfect for lunch or dinner. Packed with protein, fiber, and essential nutrients, this vegan and gluten-free bowl is both satisfying and flavorful.
Ingredients
For the Quinoa:
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
For the Bowl:
- 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
For the Guacamole:
- 1 avocado (mashed)
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/4 teaspoon garlic powder
- salt to taste
Instructions
- Prepare Quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.
- Make Guacamole: In a small bowl, mash the avocado with lime juice, chopped cilantro, garlic powder, and a pinch of salt to make guacamole.
- Assemble Bowl: In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, cherry tomatoes, red onion, and fresh cilantro. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss gently to combine.
- Serve: Serve in bowls topped with a generous scoop of guacamole.
Notes
- You can add sliced jalapeños for extra heat or top with a fried egg for added protein.
- This bowl is great served warm or chilled, and it packs well for lunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
