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Black Bean Quinoa Buddha Bowl

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Ingredients

1/3 cup, uncooked Quinoa
1/2 cup, canned Black Beans
1/2 of a small, diced Red Onion
1 tsp Ground Cumin
Toppings
1, grated Carrot
1/2 of a sliced Avocado
Juice of 1 Lemon
1/2 cup, thinly sliced Purple Cabbage
1 Tbsp, chopped Fresh Cilantro
Tahini Lemon Dressing
1 Tbsp Tahini
Juice of 1 Lemon
1 tsp Filtered Water
1 tsp Turmeric Powder

Black Bean Quinoa Buddha Bowl

Features:
    • 25 minutes
    • Serves 2
    • Medium

    Directions

    It’s a new year and most of us are looking to make some healthy eating adjustments. This Black Bean Quinoa Buddha Bowl is the perfect way to start off the new year and hopefully inspire you to make healthy food fun! Buddha Bowls are definitely customizable. Since this is a vegan dish, I am replacing the protein with quinoa and beans and adding very little salt and oil to keep it low calorie.

    Steps

    1
    Done

    Make your Red Cabbage Slaw

    Finely chop your red cabbage and add to a bowl with the juice of half of a juicy lemon and 1 Tbsp of chopped cilantro. Mix with a fork and set aside to marinate.

    2
    Done

    Cook the Quinoa

    Next, cook the quinoa according to package directions. With 1/3 cup of uncooked quinoa, it is usually 2/3 cups water. Bring your pot to a boil, then lower the heat to medium-low until the quinoa has absorbed all of the water and is fully cooked. Once cooked, fluff with a fork and set aside.

    3
    Done

    Heat Up The Black Beans

    While the quinoa is cooking, chop your red onion into a small dice and add to a non-stick pan with a tsp of olive oil. Sautee on medium heat for about 1 minute. Drain and rinse your black beans and add them to the onions with the cumin. Stir to combine and allow the beans to heat through, about 2 minutes. Add a bit of salt and pepper to taste, only 1/2 tsp each will do.

    While the beans heat through prepare your toppings. Wash, peel and grate your carrot and slice your avocado.

    4
    Done

    Make the Tahini Lemon Dressing

    To make the tahini lemon dressing, add the tahini, lemon juice and turmeric powder to a food processor or blender and blend until it is smooth. If the dressing is a bit too thick for your liking add 1 tsp of filtered water or more lemon juice and blend again.

    5
    Done

    Build Your Buddha Bowl

    To build your bowl, add about 1/4 cup of cooked quinoa to your bowl along with 1/4 cup of the black beans then top with some of the red cabbage slaw, a couple of avocado slices, half of the grated carrot and a drizzle of the tahini lemon dressing.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    7 Comments Hide Comments

    That tahini dressing looks amazing slathered over the goodies!! This looks like a nourishing and flavorful bowl of goodness!

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