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Black Bean-Quinoa Buddha Bowl

  • 10 m
  • 10 m
Katie Webster
“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.”


    • 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


  • 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.
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