Description
A vibrant, protein-packed plant-based bowl that’s perfect for lunch or dinner! Loaded with fiber-rich quinoa, black beans, crunchy veggies, and a zesty cilantro lime dressing—this easy, vegan-friendly, anti-inflammatory recipe.
Ingredients
For the Quinoa Bowl:
-
1/2 cup quinoa, rinsed and cooked
-
1/2 cup black beans, cooked or canned (rinsed)
-
1/4 cup cherry tomatoes, halved
-
1/4 cup cucumber, chopped
-
1/4 cup corn kernels (fresh or frozen)
-
1/4 red bell pepper, diced
-
1 tbsp red onion, finely chopped
-
1/2 small avocado, diced (optional)
-
Fresh cilantro leaves (for garnish)
For the Cilantro Lime Dressing:
-
1/2 cup fresh cilantro leaves
-
1 tbsp lime juice (freshly squeezed)
-
1 tbsp olive oil
-
1 tbsp water (adjust for texture)
-
½ tsp cumin powder (adjust for taste)
-
½ tsp honey or maple syrup
-
1/2 small garlic clove
-
Salt to taste
Instructions
-
Cook the quinoa: Rinse and cook 1 cup of quinoa with 2 cups water. Once fluffy, let it cool.
-
Prepare the dressing: In a blender, combine cilantro, lime juice, olive oil, water, cumin, garlic, sweetener, and salt. Blend until smooth.
-
Assemble the bowl: In a large bowl, combine quinoa, black beans, tomatoes, cucumber, corn, bell pepper, and onion.
-
Add dressing: Drizzle the cilantro lime dressing over the bowl and toss well.
-
Top it off: Add diced avocado and fresh cilantro. Serve immediately or chill for 15 minutes.
Notes
Tips & Variations
-
Add grilled tofu, paneer, or tempeh for extra protein
-
Swap black beans with chickpeas or kidney beans
-
Use lemon juice if lime isn’t available
-
Keeps well in the fridge for 2–3 days
Storage
Store leftovers in an airtight container in the fridge. Dressing can be stored separately for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 215 Kcal
- Fat: 9 g
- Carbohydrates: 26 g
- Protein: 7 g