QUINOA AND BLACK BEAN BOWL
Quinoa and Black Bean Bowl is a light yet satisfying vegan meal, bursting with colour, flavour and plant-based nutrition. This uncooked recipe brings fluffy quinoa, protein-rich black beans, creamy avocado, sweet corn and juicy cherry tomatoes. It’s a perfect balance of textures and taste, brightened with lime juice and fresh coriander. This bowl is ideal for warm-weather lunches, post-workout meals or quick weekday dinners. It is energising and full of fibre, healthy fats and essential vitamins. Whether you’re meal prepping or need something fast and nourishing, this bowl can be served on its own, with tortilla chips, greens or wrapped in a burrito. It’s a customisable, gluten-free, high-protein dish that delivers every time with minimal effort and maximum freshness.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Quick & Easy, Low Fat, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
- ½ cup cooked quinoa
- ½ cup canned black beans, rinsed
- ¼ avocado, sliced
- ¼ cup corn kernels
- ¼ cup chopped cherry tomatoes
- 1 tbsp lime juice
- 1 tbsp chopped coriander
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 369.8 kcal
- Protein: 14 g
- Carbohydrates: 59.5 g
- Sugars: 4 g
- Fibre: 18.1 g
- Fat:11 g
- Saturated Fat:1.5 g
- Sodium: 844.7 mg
- Potassium: 642 mg
- Iron: 5.1 mg
- Calcium: 112.7 mg
PREPARATION
- Combine Quinoa And Beans: In a mixing bowl, stir the cooked quinoa and rinsed black beans.
- Add Corn And Tomatoes: Mix in the corn kernels and chopped cherry tomatoes for sweetness and crunch.
- Fold In Avocado And Herbs: Gently add sliced avocado and fresh chopped coriander.
- Season And Dress: Drizzle lime juice over the bowl and season with salt and pepper to taste.
- Toss And Serve: Lightly toss all ingredients together to combine and serve immediately.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
- Use Pre-Cooked Quinoa: Cook and chill quinoa in advance for convenience.
- Rinse Beans Well: Reduces sodium and improves flavour and texture.
- Dice Evenly: Keep ingredients chopped uniformly for a better mix and bite.
- Add Lime Before Serving: Keeps the flavours fresh and vibrant.
- Serve Chilled Or Room Temp: Great either way, depending on preference.
VARIATIONS
- Add Leafy Greens: Serve over spinach or mixed greens for extra volume.
- Make It Spicy: Add jalapeño, chilli flakes or hot sauce for heat.
- Swap Beans: Use kidney, pinto or chickpeas as an alternative protein.
- Include Grain Options: Substitute quinoa with brown rice or bulgur.
- Boost Protein: Add grilled tofu, tempeh or a sprinkle of hemp seeds.
- Top It Off: Garnish with crushed tortilla chips or a dollop of vegan yoghurt.
PREPPING AND STORAGE
- Store Components Separately: Keep avocado and lime juice separate until ready to serve to prevent browning.
- Refrigerate Leftovers: Store them in an airtight container for up to 2 days.
- Avoid Freezing: Fresh ingredients like avocado and tomatoes lose texture when frozen.
- Meal Prep Friendly: Prepare and portion the base ahead and add toppings before serving.