Black Bean, Quinoa, Rice and Avocado Bowl
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
Instructions
Black Beans
- Heat oil in space saucepan over medium heat. Sauté beans with chilli powder, paprika, garlic powder and salt for 5 minutes.
Rice and Quinoa
- Cook each in separate saucepans according to package directions.
Lime Dressing
- Whisk olive oil, vinegar, lime, maple syrup, garlic, salt, pepper until well combined.