Description
A healthy and delicious quinoa black bean bowl topped with fresh vegetables and a creamy ginger sriracha dressing.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 ripe avocado, sliced
- 2 cups baby spinach or mixed greens
- 1/4 cup plain Greek yogurt (or plant-based yogurt for vegan)
- 2 tablespoons sriracha sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook the quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.
- In a small bowl, whisk together Greek yogurt, sriracha, grated ginger, lime juice, olive oil, and a pinch of salt and pepper to create the creamy ginger sriracha dressing.
- Prepare the vegetables: halve the cherry tomatoes, shred the carrots if needed, slice the cucumber and avocado.
- To assemble, divide spinach or mixed greens among four bowls. Top each with cooked quinoa, black beans, cherry tomatoes, carrots, cucumber, and avocado.
- Drizzle the creamy ginger sriracha dressing over each bowl. Add extra sriracha and lime wedges if desired. Serve immediately.
Notes
- This bowl is versatile; feel free to add or substitute your favorite vegetables.
- For a vegan option, use plant-based yogurt instead of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg