Quinoa and Black Bean Buddha Bowl

Quinoa and Black Bean Buddha Bowl


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


  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

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