Salsa Verde Black Bean Bowls
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These Salsa Verde Black Bean Bowls are quick, easy & tasty. The bowls are filled with quinoa, seasoned beans & lots of veggies!
Today I am back with another quick, skillet dinner. These Salsa Verde Black Bean Bowls are a complete meal that only takes 30 minutes to come together. The veggies and beans are cooked in one skillet with a mix of taco seasoning and salsa verde. Then the beans are served over quinoa and topped with all kinds of tasty things. This is a vegan weeknight dinner that everyone will love!
Step One: Make the Quinoa & Prep the Veggies
When it comes to cooking quinoa I have a few tips:
- Rinse the dry quinoa under water until the water turns clear – just like with rice.
- Add the rinsed quinoa to a sauce pan with 2 cups of liquid – I prefer broth for more flavor, but water works too.
- Bring to a boil, cover, lower the heat and simmer for 20-ish minutes. The liquid should be absorbed and the quinoa should be cooked through.
Once the quinoa is on the stove, go ahead and prep the veggies. You will need to chop up 2 bell peppers, 1 onion and 1 jalapeño (if you want some spice).
Step Two: Make the Beans & Veggies
Once the veggies are chopped, heat some oil in a skillet. Add the veggies and some taco seasoning. Cook the veggies down for a couple minutes, or until the veggies start to get tender.
Add 2 cans of black beans and some salsa verde. When it comes to the salsa verde you can use store-bought or make it yourself – I have a recipe here.
Once everything starts to boil, cover, lower the heat and simmer for 10 minutes. Give it a taste and adjust the seasonings. And now, let’s eat!
Step Three: Serve
Now, the fun part…toppings! You can use whatever you want for toppings, but here is what I did:
- avocado
- purple cabbage
- green cabbage
- vegan yogurt or sour cream
- cilantro
- hot sauce
- lime wedges
To serve, add some quinoa to each bowl and top it off with the bean mixture. Load up your bowl with your favorite toppings and dig in!
Tips & Tricks
This is a great recipe for meal prep. Transfer the quinoa & bean mixture to individual bowls and place in the fridge until ready to reheat.
You can switch up the veggies or toppings depending on what you have on hand.
Salsa Verde Black Bean Bowls
Ingredients
- 1 cup quinoa dry
- 2 cups broth or sub water
- 2 tablespoons avocado oil
- 2 bell peppers diced
- 1 small red onion diced
- 1 jalapeño diced, optional
- 1 1/2 tablespoons taco seasoning
- 2 15-ounce cans black beans drained & rinsed
- 12 ounces salsa verde store-bought or homemade
- shredded cabbage, avocado, lime wedges, cilantro, non-dairy yogurt optional, for serving
Equipment
Instructions
- Rinse the quinoa and add it to a pot with the broth. Bring to a boil, cover, lower the heat and simmer for 20 minutes – or until the liquid is absorbed.
- Meanwhile, heat the oil in a skillet over medium heat. Add the bell peppers, onion, jalapeño and taco seasoning. Cook for 3 minutes, or until the veggies start to get tender. Add the beans & salsa verde and bring to a boil. Cover, lower the heat and simmer for 10 minutes.
- Remove the lid, taste and adjust the seasonings as needed.
- To serve, add quinoa to each bowl. Top with the beans and any of the optional toppings.
Video
