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Black Bean Fiesta Bowls

  • Meals
  • Protein-packed
5/5 - 2 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

When it comes to lunch, you want something delicious, satisfying, and quick to make. These bowls, with a filling trifecta of eggs, quinoa, and black beans, fit the bill.

Ingredients

For the bowls:

  • 4 cups cooked quinoa (see notes)
  • 1/2 cup water
  • 1/2 teaspoon kosher salt, plus more to taste
  • 4 large Pete and Gerry’s Organic Eggs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, thinly sliced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon lime zest
  • Freshly ground black pepper to taste
  • 1 avocado, quartered
  • 4 radishes, thinly sliced

For the dressing:

  • 2 tablespoons plus 1 teaspoon fresh lime juice, divided
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • 2 tablespoons minced fresh cilantro, plus whole cilantro leaves to garnish

Directions

To make the quinoa:

Step 1

Bring 1 cup uncooked rinsed quinoa, 1 3/4 cups of water, and 1/2 teaspoon of salt to a boil. Reduce the heat to low, cover, and cook for 17 minutes.

Step 2

Remove the pan from the heat and let it stand for 5 minutes. Remove the lid and fluff with a fork.

To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let stand for 13 minutes.

Step 2

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and cut into quarters.

Step 3

Heat 2 tablespoons of olive oil with the garlic in a large skillet over medium heat for 1 to 2 minutes until fragrant. Add the onion and cook, stirring occasionally, for 5 to 7 minutes until softened. Stir in the black beans, cumin, lime zest, and 1/2 cup of water. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally and crushing the beans lightly as you stir, for 8 minutes until the bean mixture is thickened and liquid reduced. Remove the pan from the heat and set aside to cool.

To make the dressing:

Step 1

Whisk together 2 tablespoons of lime juice, honey, mustard, and the remaining 4 tablespoons of olive oil.

Step 2

Add the minced cilantro and season with salt and pepper to taste.

To assemble the bowls:

Step 1

Divide the quinoa among 4 resealable containers and add the bean and onion mixture to each.

Step 2

Sprinkle the avocado quarters with the remaining 1 teaspoon lime juice and divide among the containers along with the radishes and cilantro leaves.

Step 3

Reserve the dressing (about 2 tablespoons per serving) on the side until ready to serve.

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