Mini Quinoa and Black Bean Bowls

Name: Mini Quinoa and Black Bean Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 bell pepper, diced; 1/2 cup red onion, diced; 1 teaspoon cumin; Salt and pepper to taste; 1 avocado, sliced; Fresh cilantro for garnish; 2 tablespoons olive oil; 1 lime, juiced; 1 clove garlic, minced; Salt and pepper to taste

Highlighted under: Nutritious Food Recipes

These Mini Quinoa and Black Bean Bowls are a nutritious and delicious way to enjoy a healthy meal packed with flavor and texture.

Created by

Emily

Last updated on 2026-01-04T04:50:29.553Z

Discover the joy of wholesome eating with these Mini Quinoa and Black Bean Bowls. They're perfect for meal prep or a quick weeknight dinner!

        Why You Will Love This Recipe
        Packed with protein and fiber for a satisfying meal
Versatile ingredients that can be customized to your taste
Great for meal prep, perfect for lunches or quick dinners

      

Nutritional Benefits

Mini Quinoa and Black Bean Bowls are not just delicious; they are also packed with nutritional benefits. Quinoa is a complete protein, containing all nine essential amino acids, making it an excellent choice for vegetarians and vegans. Combined with black beans, which are rich in fiber and protein, this meal provides a satisfying balance that keeps you full and energized throughout the day.

In addition to protein, this recipe is loaded with vitamins and minerals. The bell pepper and red onion contribute vitamin C and antioxidants, while the avocado adds healthy fats that are essential for heart health. This combination of ingredients ensures that you not only enjoy a tasty meal but also nourish your body effectively.

Versatility and Customization

One of the best aspects of Mini Quinoa and Black Bean Bowls is their versatility. You can easily customize the ingredients based on what you have on hand or your personal preferences. For instance, swap out the black beans for kidney beans or add in some roasted vegetables for extra flavor. You can also use different dressings to change the taste profile—try a tahini sauce or a spicy chipotle dressing to mix things up.

These bowls also lend themselves beautifully to seasonal variations. In the summer, throw in fresh tomatoes and zucchini, while in the fall, consider adding roasted sweet potatoes or butternut squash. This adaptability makes the recipe perfect for year-round enjoyment, ensuring it never gets boring.

Meal Prep Made Easy

If you're looking for a meal prep solution, these Mini Quinoa and Black Bean Bowls are a fantastic choice. They store well in the refrigerator and can be made in advance, making them perfect for busy weekdays. Simply prepare a large batch of quinoa and the black bean mixture, then portion them into containers for easy grab-and-go lunches or quick dinners.

To keep your meal prep exciting, consider pairing the bowls with different sides or toppings each day. Add a dollop of Greek yogurt, a sprinkle of cheese, or a handful of mixed greens for a fresh twist. This way, you maintain a varied diet while enjoying the convenience of pre-prepared meals.

Ingredients

For the Bowls

1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
1 bell pepper, diced
1/2 cup red onion, diced
1 teaspoon cumin
Salt and pepper to taste
1 avocado, sliced
Fresh cilantro for garnish

For the Dressing

2 tablespoons olive oil
1 lime, juiced
1 clove garlic, minced
Salt and pepper to taste

Mix and match the ingredients to suit your preferences!

Instructions

Cook the Quinoa

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed.

Prepare the Veggies

While the quinoa cooks, heat a skillet over medium heat. Add diced bell pepper and red onion, cooking until softened, about 5 minutes. Stir in corn, black beans, cumin, salt, and pepper.

Cook for an additional 5 minutes.

Make the Dressing

In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper.

Assemble the Bowls

In serving bowls, layer quinoa, the black bean mixture, and top with avocado slices. Drizzle with dressing and garnish with fresh cilantro.

Enjoy your nutritious mini bowls!

Serving Suggestions

These Mini Quinoa and Black Bean Bowls can be served as a standalone meal or as a side dish for larger gatherings. If you're hosting a dinner party, consider offering a build-your-own bowl station. Lay out all the components and let guests create their own perfect bowl, adding an interactive element to your meal.

For an added crunch, serve the bowls with tortilla chips on the side or top with crushed tortilla strips. This not only enhances the texture but also adds a delightful touch of flavor that complements the dish beautifully.

Storage Tips

To keep your Mini Quinoa and Black Bean Bowls fresh, store the components separately in airtight containers. The quinoa and black bean mixture can last in the refrigerator for up to five days, while cut avocado should be consumed quickly to avoid browning. Consider using lemon or lime juice on the avocado to help preserve its color and freshness.

For longer storage, you can freeze the quinoa and black bean mixture in single-serving portions. This allows you to enjoy a healthy meal anytime by simply thawing and reheating. Just remember to add fresh toppings like avocado and cilantro after reheating for the best flavor and texture.

Questions About Recipes

→ Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with brown rice or farro.

→ How long do leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I make this recipe vegan?

Absolutely! This recipe is already vegan as it contains no animal products.

→ What can I serve with these bowls?

These bowls are great on their own but pair well with a side salad or tortilla chips.