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Black Bean-Quinoa Buddha Bowl
“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
1Combine 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.