Ingredients:

For the Bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, sliced
• 1 cup shredded carrots
• Fresh cilantro or parsley for garnish (optional)
• Sesame seeds for garnish (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook Quinoa:

   • In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork.

2. Prepare Black Beans:

   • In a separate pot, heat the black beans over medium heat until warmed through. You can add a pinch of salt and your favorite spices for extra flavor.

3. Prepare Vegetables:

   • While quinoa and black beans are cooking, prepare the vegetables by chopping tomatoes, cucumber, avocado, and shredding carrots.

4. Make the Dressing:

   • In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing.

5. Assemble the Buddha Bowl:

   • Divide the cooked quinoa among serving bowls.
   • Arrange black beans, cherry tomatoes, cucumber, avocado, and shredded carrots on top of the quinoa.

6. Drizzle with Dressing:

   • Drizzle the prepared dressing over each Buddha bowl.

7. Garnish and Serve:

   • Garnish with fresh cilantro or parsley and sprinkle sesame seeds if desired.
   • Serve immediately and enjoy your plant-based Buddha Bowl!

Per Serving:

• Protein: Approximately 12-15 grams
• Fat: Approximately 15-20 grams
• Carbohydrates: Approximately 55-60 grams
• Fiber: Approximately 12-15 grams