Last updated on November 16th, 2020 at 03:36 pm
You can assemble this filling healthy avocado and bean salad pretty quickly. I needed around 10 minutes (although you will need to have the quinoa ready). This vegan bowl is high-fiber, high-protein, gluten-free and easy to meal prep.
I made this bowl twice already and had it for lunch, super healthy & satisfying. The second time I added some of that guacamole with cucumbers and forgot all my worries, forgot all my cares. Downtoooooown.
Here’s how to make it.
How To Make The Bean, Avocado & Quinoa Bowl
It’s very easy. You basically arrange all individual ingredients in a bowl, so they look pretty and then have two options:
Option #1: Add some dressing with lemon, garlic and olive oil (what you see in the pictures) then mix everything together
Option #2: Slap some guacamole on top of everything (you can leave out the avocado in this case)
I honestly felt the second option was more satisfying to me, but the first one wasn’t bad either – if you’re craving a “lighter meal”. Although what’s light about avocado, beans, and quinoa? Not much, right?
I had some kidney beans, so obviously used those. But if you don’t have or don’t like kidney beans, feel free to use any legume you like – chickpeas, lentils, black beans, white beans, beans.
Then I had some quinoa already cooked – you can use any other grain here, or leave it completely out.
Corn – I had some frozen corn, but you can also use canned or if it’s summer when you read this – use fresh.
I also used tomatoes, cucumbers, because they’re my go to’s. And I also added some roasted peppers that I had in my freezer. So good, but if you don’t have these – feel free to use any fresh or roasted vegetables you like. Whatever is in season – broccoli, cauliflower, cabbage, Brussels sprouts, pumpkin, sweet potato, carrots – everything would go well here.
After all that you take a fork or a big spoon and dig in.
A warning: the bowl will not look pretty for too long.
Meal Prep Option
If you want to meal prep this – use roasted (broccoli, cauliflower, even pumpkin) or whole fresh vegetables (so, for example, whole cherry tomatoes instead of chopped tomato) and keep dressing/guacamole separate. Also, don’t open the avocado until you’re ready to serve it – but this only takes 30 seconds.
The other way to make this bowl, which I would prefer – is to keep all individual parts separate until serving. So cooked quinoa, roasted vegetables, sauce or dressing – all go to different containers. I used to always prepare my lunch for work I like this in the morning. And this way I’m eating something fresh can switch things up, but don’t spend too much time cooking.
I hope you enjoy this recipe!
- 1/2 cup corn
- 1/2 cup beans
- 1 cup quinoa
- 1/2 bell pepper, roasted, chopped
- 1/2 green bell pepper, chopped (optional)
- 4 cherry tomatoes
- 5-6 olives
- 1 cup greens
- 1/2 avocado
- salt to taste
Option #1: Dressing
- 1 garlic clove, minced
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
Option #2 (don't add avocado), instead:
- Arrange all ingredients in a bowl. I used a mix of chopped arugula, spinach and basil as my greens.
- Option #1: Make a dressing by mixing the lemon juice, garlic and olive oil, add some salt and pour it on top of the ingredients in the bowl.
- Option #2: Add 2-3 Tbsp of this guacamole in the middle of the bowl and enjoy.