When it comes to healthy eating, meal prep is a great way to stay on track. This vegan black bean and quinoa bowl is the perfect portable make-ahead lunch. You can cook your beans and grains and sauté your veggies on your meal prep day, and everything else just gets thrown together and packed for lunch in less than 5 minutes. Plant-based bowls aren’t just easy to make, they’re also healthy, nutritious and high in protein and fiber, so they’ll keep you full and satisfied for hours. The ideal lunch for a busy day and a smart girl!
Prep Time: soaking time + 15 min | Cook Time: 60 min | Serves: 2
Plant-Based Black Bean & Quinoa Bowls Recipe
+ 1 cup cooked black beans
+ 1 ripe avocado, halved, seeded & peeled
+ 1 cup cherry tomatoes, sliced
+ 4 tbsp sautéed spinach
+ 1 batch homemade honey mustard salad dressing
To cook quinoa: Rinse 1/2 cup quinoa under cold running water. Tip into a pan and add 1 cup water, 2 cubes of homemade vegetable stock and 1/4 tsp sea salt. Place over medium heat and bring to a boil. Reduce to a simmer, cover and let cook for 15 to 20 minutes, or until the liquid is absorbed.
To cook black beans: Soak 1/3 cup black beans overnight, to make them easier to digest. In the morning, drain the soaking water, rinse well and place the beans in a small pot. Cover with fresh water, bring to a boil, then reduce to a simmer and let cook for about an hour until they’re tender. I usually cook a bigger batch, let cool, then drain the cooking water and freeze the beans in 2-cup containers for up to six months. You can use the cooking water in stews, soups or as a substitute for stock or broth.
To sauté spinach: Add 1 tbsp olive oil + 2 thinly sliced garlic cloves to a large skillet and cook over medium heat until the garlic turns golden. Add 2 cups fresh spinach, season with sea salt and pepper to taste and cook until the spinach leaves are wilted, 1 to 2 minutes.
Divide the ingredients equally between two serving bowls and drizzle our homemade honey mustard salad dressing on top. Enjoy!