Quick and Easy Black Bean Bowl With Veggies and QuinoaCreated on
This hearty black bean bowl is absolutely bursting with color, flavor, and nutrients. A decadent homemade salsa ranch dressing, which is equal parts zesty and creamy, is drizzled over perfectly-spiced black beans and smokey, fire-roasted corn to create a soul-warming experience that you’ll make again and again. We’ve included a ton of topping options, but the beauty of this bowl is your ability to make it whatever you want, whenever you want it.
Black Bean Bowl With Veggies and Quinoa
Prep time: 25 minutes | Cook time: 25 minutes | Makes 4 servings
Kosher salt, to taste
1¼ cups white quinoa, rinsed well
Salsa Ranch Dressing:
1 tablespoon fresh lime juice
¼ cup chunky salsa, whichever heat level
⅔ cup vegan mayonnaise
Kosher salt, to taste
2 tablespoons roughly chopped cilantro
2 tablespoons thinly sliced scallions
Sauteed Black Beans and Vegetables:
1 tablespoon avocado oil
½ cup finely diced red onion
½ cup finely diced red bell pepper
1 teaspoon Kosher salt, divided, plus
additional to taste
2 cloves garlic, minced
1 teaspoon ground cumin
1 ¼ teaspoons chili powder
1 ¼ teaspoons smoked paprika
One 15-ounce can black beans, drained
and rinsed well
1 cup frozen fire-roasted corn, thawed
Toppings and Assembly:
1 cup Vegan shredded cheddar cheese
1 cup tortilla strips
1 large ripe avocado, halved, pitted and
1 cup thinly sliced romaine lettuce
1 large roma tomato, large dice, about 1 cup
1/2 cup packed cilantro leaves and soft
1 lime, cut into wedges
- Quinoa: Fill a large saucepan halfway with lightly salted water and bring to a boil over medium-high heat. Add the quinoa and cook, stirring occasionally for 11-13 minutes, until the quinoa is tender and the germ (tiny white spiral) separates and curls around the quinoa.
- Strain the quinoa through a large fine-mesh strainer and rinse with cold water. Set the strainer with the quinoa over a bowl and allow to drain while you prepare the rest of the ingredients.
- Salsa Ranch Dressing: Add lime juice, salsa and vegan mayonnaise to a blender and blend until smooth. Transfer the mixture to a medium bowl and stir in your cilantro and scallions. Season with salt, to taste. Refrigerate until ready to use.
- Sauteed Black Beans and Vegetables: Heat a large saute pan over medium-high heat. Add avocado oil and swirl the pan to coat. Add red onion, red bell pepper, and 1/4 teaspoon salt, then cook until tender and lightly browned in spots, five to seven minutes, stirring occasionally. Add garlic, cumin, chili powder, smoked paprika and a big splash of water, then cook, stirring constantly, until your garlic is softened and the spices are fragrant about one minute. Add the black beans, roasted corn, and remaining 3/4 teaspoon of salt. Cook until the beans and corn are hot, three to five minutes, stirring frequently. Turn off the heat and stir in one tablespoon of lime juice. Taste, adding more lime juice and salt if needed.
- To Assemble: Divide the cooked quinoa into four large, shallow bowls. Put a large scoop of the sauteed black beans and vegetables into the center of the quinoa then surround with mounds of the vegan shredded cheese, tortilla strips, avocado, romaine lettuce, diced tomatoes, and cilantro. Drizzle with your salsa ranch, and serve with lime wedges on the side.
Notes and tips:
● Boiling the quinoa in the same method as pasta guarantees cooked quinoa that is fluffy and tender and never mushy or overcooked.
● You can adjust the spice level of the dressing by using mild, medium, or hot salsa (add a splash of additional hot sauce if you want it extra spicy!).
● If you can’t find tortilla strips in your grocery store, you can use crumbled up tortilla chips as a topping