Description
A nutritious and satisfying plant-based dinner bowl packed with vegetables, grains, and protein.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix black beans, corn, red bell pepper, cherry tomatoes, and cilantro.
- In a separate bowl, whisk together olive oil, lime juice, salt, and pepper.
- Once quinoa is cooked, fluff with a fork and add to the vegetable mixture.
- Drizzle with the dressing and toss gently.
- Top with sliced avocado before serving.
Notes
- Feel free to add other vegetables as desired.
- This bowl can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Plant-based dinner bowls, vegan recipes, healthy meals