Black Bean-Quinoa Buddha Bowl

Black Bean-Quinoa Buddha Bowl

2 Reviews
From:, October 2017

Treat your Buddha bowl to a vacation south of the border! This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ¾ cup canned black beans, rinsed
  • ⅔ cup cooked quinoa
  • ¼ cup hummus
  • 1 tablespoon lime juice
  • ¼ medium avocado, diced
  • 3 tablespoons pico de gallo
  • 2 tablespoons chopped fresh cilantro


  • Prep

  • Ready In

  1. Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.
  • To make ahead: Assemble Buddha bowl up to 1 day in advance, with dressing on the side. To prevent avocado from browning if making ahead, toss with a squeeze of lime juice after dicing.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 500 calories; 16 g fat(2 g sat); 20 g fiber; 74 g carbohydrates; 20 g protein; 238 mcg folate; 0 cholesterol; 11 g sugars; 0 g added sugars; 391 IU vitamin A; 16 mg vitamin C; 114 mg calcium; 7 mg iron; 612 mg sodium; 1,086 mg potassium
  • Nutrition Bonus: Folate (60% daily value), Iron (39% dv), Vitamin C (27% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 3 starch, 2 lean protein, 1½ fat, 1 vegetable, ½ carbohydrate

Reviews 2

January 10, 2019
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By: Coco
This was filling, but made as suggested, it was very bland. It could very easily be improved by adding ~1/2 T taco seasoning to the black beans, and/or by using a flavored hummus (e.g., roasted red pepper, roasted garlic) instead of the traditional hummus. I also added extra veggies (a few handfuls of romaine, a few grape tomatoes, sliced radishes) to end up with a more colorful and appealing bowl--just the cilantro, pico, and avocado didn't quite do enough to combat the overwhelming tan & brown of the quinoa and beans!
October 10, 2017
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By: dltc
Very good and simple to make. I mistakenly took the recipe to accommodate two servings, but it turned out fine because I served it with baked fish. I used a thick salsa instead of the pico de gallo, and I would probably add some sliced grape tomatoes the next time. This is a dish I would use more as a side or in conjunction with a serving of protein, or even roasted portabello's.
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