Black Bean-Quinoa Bowl This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We’ve loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.


10 mins


10 mins




  • ¾ cup canned black beans, rinsed
  • ⅔ cup cooked quinoa
  • ¼ cup hummus
  • 1 tablespoon lime juice
  • ¼ medium avocado, diced
  • 3 tablespoons pico de gallo
  • 2 tablespoons chopped fresh cilantro


    Step 1

    Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.


To make ahead: Assemble Buddha bowl up to 1 day in advance, with dressing on the side. To prevent avocado from browning if making ahead, toss with a squeeze of lime juice after dicing.

Nutrition Facts

Serving Size: about 2 cups Per Serving: 500 calories; protein 20.4g; carbohydrates 73.6g; dietary fiber 19.6g; sugars 10.7g; fat 16.2g; saturated fat 2.4g; vitamin a iu 391IU; vitamin c 16mg; folate 238.1mcg; calcium 114mg; iron 6.5mg; magnesium 138.8mg; potassium 1086.3mg; sodium 611.8mg; thiamin 0.5mg. Exchanges:

3 starch, 2 lean protein, 1 1/2 fat, 1 vegetable, 1/2 carbohydrate


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