Mexican Buddha Bowl with Garlicky Black Beans
A nutritious and flavorful bowl featuring quinoa, garlicky black beans, fresh vegetables, and lime, perfect for a quick meal.
Ingredients
Base Ingredients
- 1 cup cooked quinoa Prepare according to package instructions.
- 1 can black beans, rinsed and drained Rinse thoroughly to remove excess sodium.
Vegetables and Garnish
- 1 cup corn (canned or frozen) Can be substituted with other vegetables.
- 1 avocado sliced Fresh avocado adds creaminess.
- 1 cup cherry tomatoes, halved Adds a pop of color and sweetness.
- Fresh cilantro for garnish Elevates the flavor of the dish.
Flavorings
- 2 cloves garlic, minced Sauté with olive oil for flavor.
- 1 tablespoon olive oil Used for sautéing garlic.
- 1 teaspoon cumin Adds warmth and earthiness.
- 1 teaspoon chili powder For a subtle heat.
- 1 lime juiced Adds acidity and brightness.
- Salt and pepper to taste Adjust according to your preference.
Instructions
Preparation
- Start by heating the olive oil in a pan over medium heat.
- Add the minced garlic and sauté until fragrant.
Cooking
- Incorporate the black beans along with cumin, chili powder, salt, and pepper.
- Allow them to cook for about 5-7 minutes, until heated through.
Assembly
- In serving bowls, layer the cooked quinoa with the garlicky black beans.
- Top with avocado slices, cherry tomatoes, and corn.
- Drizzle freshly squeezed lime juice over the top and garnish with fresh cilantro.
- Serve warm and enjoy every savory bite!
Notes
This dish can be customized with different toppings and variations. Store leftovers in the refrigerator for up to 3 days.