This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
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.
Serving Size: about 2 cups
500 calories; protein 20.4g; carbohydrates 73.6g; dietary fiber 19.6g; sugars 10.7g; fat 16.2g; saturated fat 2.4g; vitamin a iu 391IU; vitamin c 16mg; folate 238.1mcg; calcium 114mg; iron 6.5mg; magnesium 138.8mg; potassium 1086.3mg; sodium 611.8mg; thiamin 0.5mg.