Black Bean Buddha Bowl
This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl.
Servings: 1
Calories: 500kcal
Ingredients
- ¾ cup black beans rinsed, canned
- ⅔ cup quinoa cooked
- ¼ cup hummus
- 1 tablespoon lime juice
- ¼ avocado diced, medium
- 3 tablespoons pico de gallo
- 2 tablespoons fresh cilantro chopped
Instructions
- 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.
- 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 the avocado from browning if making ahead, toss with a squeeze of lime juice after dicing.
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 74g | Protein: 20g | Fat: 16g | Sodium: 612mg | Potassium: 1068mg | Fiber: 20g | Sugar: 11g | Vitamin A: 391IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 7mg