Black Bean Quinoa Buddha Bowls
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For a quick and easy meal try these Black Bean Quinoa Buddha Bowls with Salsa Verde Vinaigrette. Healthy, simple and easy to customize.
These Black Bean Quinoa Buddha Bowls are the perfect bowl when you want a quick and easy vegan dinner. A lot of the flavor comes from the Salsa Verde Vinaigrette! It has the perfect amount of spice and tang. Greens, beans and grains makes for the perfect dinner!
Step One: Make the Quinoa & Beans
We are really focusing on simple ingredients for this bowl. We’re talking quick, simple & healthy. For the beans we are literally draining a can of beans and adding them to a sauce pan over low heat. You can feel free to add a little taco seasoning or hot sauce for some heat.
For the quinoa, I like to cook mine with broth. I think it adds a lot of flavor to a somewhat bland grain. Be sure to rinse the dry quinoa before adding it to a sauce pan with the broth. Bring to a boil, cover and lower heat. Simmer for about 15-20 minutes, or the liquid is absorbed.
Step Two: Make the Salsa Verde Vinaigrette
For the dressing you only need a couple ingredients:
- salsa verde – homemade or store bought
- olive oil
- apple cider vinegar
- black pepper
Add everything to a bowl and mix to combine. Taste and adjust the seasonings as needed.
Step Three: Assemble & Serve
To assemble, add quinoa to each bowl and top with black beans, spinach, avocado, red onion and any optional toppings. Top with dressing to taste, serve and enjoy!
Buddha bowls are the easiest meals to customize and make your own. As long as you have a grain, a protein and a green…you’re good to go.
The rest is where you get to be creative. There’s nothing better than getting a ton of flavor with minimal effort. It just makes me so happy inside.
Need more recipe inspo? Check these out:
Black Bean Quinoa Buddha Bowls
Ingredients
FOR THE DRESSING
- 1 cup salsa verde
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- pepper to taste
FOR THE BOWLS
- 1 cup quinoa dry
- 2 cups broth I used vegan chicken broth
- 1 15-ounce can black beans drained and rinsed
- 4 cups baby spinach
- 2 avocados sliced
- 1/2 red onion sliced thin
- serrano peppers, cilantro, green onion optional toppings
Instructions
- Combine the dressing ingredients in a bowl and whisk until combined. Refrigerate until ready to use.
- Rinse the quinoa and add to a sauce pan with the broth. Bring to a boil, cover, lower heat and simmer for 15-20 minutes, or until the liquid is absorbed.
- While quinoa is cooking, heat beans in a pot over low heat – you can add a little taco seasoning for some extra spice.
- To assemble, add quinoa to each bowl and top with black beans, spinach, avocado, red onion and any optional toppings. Top with dressing, serve and enjoy!
Made this for dinner tonight with roasted sweet potatoes. This is such a pretty dish and absolutely delicious. We loved the Salsa Vinaigrette.
Awesome – you know I am all about a good sauce 🙂