These Southwest-style black bean quinoa bowls are packed with healthy ingredients and bursting with fresh flavors. Thanks to the fluffy, nutty quinoa and the fiber-rich black beans, it’s a high-protein meal topped with healthy fats from avocado, fresh salsa, and sour cream. It’s a great meal prep recipe and comes together in just 20 minutes!
Black Bean Quinoa Bowl Ingredients
You really only need a few ingredients on hand to make these, and they come together so quickly! For an even faster, less messy version, use store-bought pico or your favorite salsa. Check out this recipe for a vegan sour cream, and this easy recipe for delicious black beans from scratch.
Black Bean Quinoa Bowls
- 2 cups quinoa-cooked
- 1 can black beans- rinsed
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 lime
Pico De Gallo
- 1 tomato-diced
- 1 jalapeno-diced, seeds removed
- 1/4 red onion- diced
- 1/4 cup cilantro- roughly chopped
- juice from one lime, plus wedges for serving
- 1/2 tsp salt
Toppings
- 1/2 avocado- diced
- 2 tbsp sour cream, or a dairy-free alternative
How to Make These Quinoa Bowls
- Rinse your quinoa well with cold water and prepare according to package directions. Typically, this is a 1:2 ratio with quinoa to water.
- In a small saucepan, combine rinsed black beans, onion powder, salt, garlic powder, and cumin with a splash of water. Simmer for 5-10 minutes until fragrant. Squeeze in a wedge of lime for additional flavor.
- While the beans simmer, chop your pico de gallo ingredients. Finely dice the onion and jalapeno and combine with diced tomatoes, lime juice, salt, and cilantro. Stir to combine and let sit for a few minutes for the flavors to meld.
- To assemble the bowls, place a 1/2-1 cup of quinoa in the bottom of the bowl. Top with black beans, pico, diced avocado, and some sour cream.
- Store leftovers in an airtight container for 3-4 days in the fridge.
Dietary Modifications
This dish fits many different dietary preferences. To make it vegan and dairy-free, swap out the sour cream for a dairy-free version.
| Vegan | *Swap sour cream for a dairy-free version |
| Gluten Free | ✓ |
| Dairy Free | *Swap sour cream for a dairy-free version |
| Vegetarian | ✓ |
| Whole30 | X |
| Paleo | X |
If You Loved This Southwest Black Bean Quinoa Dish, Try These Other Recipes:
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Southwest Black Bean Quinoa Bowls
Ingredients
Black Bean Quinoa Bowls
- 2 cups quinoa-cooked
- 1 can black beans- rinsed
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 lime
Pico De Gallo
- 1 tomato-diced
- 1 jalapeno-diced, seeds removed
- 1/4 red onion- diced
- 1/4 cup cilantro- roughly chopped
- juice from one lime, plus wedges for serving
- 1/2 tsp salt
Toppings
- 1/2 avocado- diced
- 2 tbsp sour cream, or a dairy-free alternative
Instructions
- Rinse your quinoa well with cold water and prepare according to package directions. Typically, this is a 1:2 ratio with quinoa to water.
- In a small saucepan, combine rinsed black beans, onion powder, salt, garlic powder, and cumin with a splash of water. Simmer for 5-10 minutes until fragrant. Squeeze in a wedge of lime for additional flavor.
- While the beans simmer, chop your pico de gallo ingredients. Finely dice the onion and jalapeno and combine with diced tomatoes, lime juice, salt, and cilantro. Stir to combine and let sit for a few minutes for the flavors to meld.
- To assemble the bowls, place a 1/2-1 cup of quinoa in the bottom of the bowl. Top with black beans, pico, diced avocado, and some sour cream.
- Store leftovers in an airtight container for 3-4 days in the fridge.
March 12, 2025 at 4:47 amoruoff