Imagine a culinary masterpiece that combines vibrant colors, incredible nutrition, and mind-blowing flavors in just 30 minutes! This Black Bean Buddha Bowl with Avocado Pesto isn't just a meal—it's a transformative dining experience that will revolutionize your approach to healthy eating. Packed with protein-rich quinoa, creamy avocado, and zesty black beans, this recipe promises to tantalize your taste buds while nourishing your body from the inside out.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup quinoa
- 1 avocado
- 1 cup spinach
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Cherry tomatoes for garnish
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, drain and rinse black beans completely. Set aside.
- For the avocado pesto, slice the avocado in half, remove the pit, and scoop the flesh into a food processor.
- Add spinach, olive oil, lemon juice, salt, and pepper to the food processor. Blend until smooth and creamy, creating a vibrant green pesto sauce.
- Once quinoa is cooked, fluff with a fork and let it rest for 5 minutes to cool slightly.
- In two serving bowls, divide the quinoa as a base layer.
- Top quinoa with black beans, distributing them evenly between the bowls.
- Drizzle the avocado pesto generously over the beans and quinoa.
- Garnish with halved cherry tomatoes for color and fresh flavor.
- Serve immediately and enjoy your nutritious Buddha bowl at room temperature.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural bitter coating called saponin. This ensures a clean, nutty flavor.
- Pesto Pro Tip: For an extra smooth avocado pesto, use a ripe avocado and blend ingredients while they're at room temperature.
- Meal Prep Hack: You can prepare the quinoa and pesto ahead of time and store them separately in the refrigerator for up to 3 days, making weekday lunch assembly a breeze.
- Customize Your Bowl: Feel free to add roasted vegetables, grilled tofu, or swap spinach with kale for variety.
- Temperature Matters: Serve the Buddha bowl at room temperature to preserve the fresh flavors and maintain the perfect texture of each ingredient.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 18g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
