- 0.5 cup, uncooked Quinoa
- 1 cup Water
- 1 Tablespoon Olive Oil
- 0.5 cup, canned Black Beans
- 0.5 of a small, diced Red Onion
- 1 teaspoon Ground Cumin
- 1 large Carrot
- 0.5 cup, thinly sliced Purple Cabbage
- 1 Green Onion
- half of an Avocado
- 1 Tablespoon, chopped Fresh Cilantro
Tahini Lemon Dressing
- 1 Tablespoon Tahini
- Juice of 1 Lemon
- 0.25 teaspoon Turmeric Powder
- 0.25 teaspoon Ground Black Pepper
- 2 Tablespoons Filtered Water
Healthy, protein and vegetable packed black bean quinoa buddha bowl that is fully vegan.
Sometimes, we all need a reset with a bit of a detox.
This fully plant-based buddha bowl is low in sodium, fat, and high in super foods.
Quinoa makes for a great addition to any healthy meal as it is very nutritious!
This small yet powerful grain is high in fiber, magnesium, B vitamins, iron, and various beneficial antioxidants.
I like adding beans as they are high in plant protein, is a healthy carb and gives the body energy!
Beans and legumes also keep the body fuller for longer.
Black beans helps to maintain healthy bones and lowering blood pressure.
Carrots are high in fiber and loaded with vitamin A and beta-carotene.
It helps keep blood sugar levels under control and is great for eye health.
You can certainly cook or steam the purple cabbage but I like keeping it raw.
Cabbage is low in calories, nutrient rich, can help fight inflammation, help promote heart health and more.
Avocados are a great source of several vitamins, minerals, healthy fats and fiber which is why they almost always make it into my health bowls.
Buddha bowls are definitely customizable.
The secret sauce to a beautiful buddha bowl is a healthy grain, plant-based protein and color.
This meal also makes a great make-ahead lunch or dinner!
Share your pretty buddha bowl with me via Instagram.
Cook the Quinoa
Add the uncooked quinoa and water to a sauce pan and cook according to package directions.
Here is how I do it: Cover your pot, bring it to a boil on high heat then lower the heat to medium-low until the quinoa has absorbed all of the water and is fully cooked.
Once all of the water has been absorbed, fluff with a fork and set aside.
Make the Black Beans
Start by peeling and chopping your red onion into a small dice then drain and rinse your black beans and add them to a pot or skillet with 1 tablespoon of olive oil, 1/2 a teaspoon of cumin and 1 teaspoon of salt.
Cook on the stove top on medium heat for about 5 minutes.
Prep The Toppings
Wash, peel and grate your carrot. Wash and finely slice your green onions.
Wash and chop your cilantro.
Wash and finely chop the purple cabbage and peel then slice your avocado.
Make the Tahini Lemon Dressing
Add the tahini, lemon juice, turmeric powder, black pepper and water to a small jar with a lid, seal then shake well.
You can also make a bigger batch in your blender and keep the dressing in the refrigerator for up to 7 days.
Build Your Buddha Bowl