Black Bean Quinoa Power Bowl
Smoky black beans, fluffy quinoa, corn, pico, and lime-crema yogurt—a high-protein vegetarian power bowl built for USA meal prep. Heat beans until bubbling hot; leftovers reheat to 165°F.
🛒Ingredients
- 1 cup dry quinoa, rinsed
- 2 cups vegetable broth
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup frozen corn, thawed
- 1 cup pico de gallo or diced tomato with onion and cilantro
- 1 cup shredded romaine or cabbage
- 1/2 cup plain Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon kosher salt, plus more to taste
- Optional: avocado, pickled jalapeños, hot sauce
🔧Kitchen Tools Needed
- Saucepan
- Skillet
- Mixing bowl
- Cutting board
📝Instructions
- 1
Cook quinoa in broth per package (about 15 minutes); rest 5 minutes and fluff.
- 2
Warm black beans in a skillet with chili powder, cumin, smoked paprika, garlic powder, and a splash of water 5–7 minutes until steaming hot and slightly saucy. Season with salt.
- 3
Stir lime juice and a pinch of salt into Greek yogurt for quick crema.
- 4
Layer quinoa, beans, corn, greens, and pico. Drizzle yogurt crema; add avocado and hot sauce if using.
- 5
Refrigerate within 2 hours up to 4 days; reheat beans and quinoa to 165°F before serving.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
Dry beans?
Cook 1 1/2 cups dried black beans until tender, then season as directed.
Dairy-free?
Use dairy-free yogurt or a lime-tahini drizzle.
Make ahead?
Pack components separately; reheat grains/beans to 165°F and add cold toppings.
Food safety?
Heat beans until steaming; chill leftovers within 2 hours; reheat to 165°F.
