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Overhead view of black bean quinoa rice and avocado bowl ingredients

Black Bean, Quinoa, Rice and Avocado Bowl

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Prep Time 15 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 19 oz can black beans rinsed and drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 pinch garlic powder Very small pinch. Adjust carefully to taste
  • 3 cups cooked rice white, brown or wild (1 cup uncooked yields 3 cups cooked)
  • 2 cups cooked quinoa 3/4 cups uncooked will yield 2 cups cooked)
  • 1 red pepper chopped
  • 1 green or yellow pepper chopped
  • 1/2 cup red onion finely chopped
  • 2 avocadoes diced
Lime Dressing
  • 1/4 cup olive oil
  • 3 tablespoons white wine vinegar apple cider vinegar can be substituted
  • 1/4 cup lime juice freshly squeezed
  • 2 tablespoons Maple syrup white sugar or honey can be substituted, though the recipe will no longer be vegan
  • 1/2 teaspoon salt
  • 1 clove garlic finely chopped
  • 1/2 teaspoon pepper freshly ground

Method
 

Black Beans
  1. Heat oil in space saucepan over medium heat.
    Sauté beans with chilli powder, paprika, garlic powder and salt for 5 minutes.
Rice and Quinoa
  1. Cook each in separate saucepans according to package directions.
Lime Dressing
  1. Whisk olive oil, vinegar, lime, maple syrup, garlic, salt, pepper until well combined.
In a large bowl, combine cooked rice, quinoa, beans, peppers and onions. Add desired amount of dressing. Top with sliced avocado and serve.