Name: Southwestern Black Bean Quinoa Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 tbsp dry quinoa; 0.5 cup water; 0.75 cup canned black beans; 1 cup non-fat Greek yogurt; 2 tbsp nutritional yeast; 0.5 medium red bell pepper; 0.25 medium red onion; 2 cup baby spinach; 0.25 tsp avocado oil; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lime juice; 1 tbsp fresh cilantro

Nutrition

Per serving

540 calories

Protein: 47g; 34% of calories
Carbs: 79g; 57% of calories
Fat: 5g; 9% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the dry quinoa under cold water and place in a small pot with the 0.5 cup water; bring to a boil, then cover and simmer for 12 minutes until fluffy.
While the quinoa is simmering, finely dice the red onion and the red bell pepper.
Heat the avocado oil in a large skillet over medium heat and sauté the diced onion and bell pepper for 5 minutes until softened and slightly charred.
Stir in the rinsed black beans, ground cumin, smoked paprika, sea salt, and black pepper, cooking for 2 minutes to toast the spices.
Add the baby spinach to the skillet and toss until just wilted, then fold in the cooked quinoa and nutritional yeast until well combined.
In a small bowl, whisk together the non-fat Greek yogurt and lime juice until smooth and creamy.
Divide the warm quinoa mixture into bowls and top with the lime yogurt and freshly chopped cilantro.

Nutrition

Ingredients

Instructions

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