Black Bean-Quinoa Buddha Bowl

Black Bean-Quinoa Buddha Bowl

3 Reviews
From: EatingWell.com, 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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  • 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

Preparation

  • 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 3

June 05, 2019
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By: Rachel Wiley
I've made it twice and needs some flavor. Need to add salt to this recipe, a whole lime's juice to the avocados, and then another whole lime to the hummus, onion and garlic to the black beans, it really brightens the whole dish up. Very simple and satisfying. All my kids enjoy it.
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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