Southwest Black Bean Quinoa Bowl
This Southwest black bean quinoa bowl is a completely plant-based powerhouse loaded with seasoned black beans, fluffy quinoa, roasted corn, and a smoky chipotle lime dressing. It is a vibrant and filling meal prep bowl that delivers complete protein and bold Southwestern flavors in every bite.
A hearty and smoky plant-based Southwest bowl with quinoa, black beans, roasted corn, and chipotle lime dressing built for all-week meal prep.
Nutrition per serving
Ingredients
Protein
Base
Vegetables
Spice
Fat
Sauce
Instructions
Cook the Quinoa
Rinse quinoa under cold water. Combine with 4 cups of vegetable broth in a saucepan, bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Fluff with a fork, season with salt, and stir in the juice of 1 lime and a pinch of chipotle chili powder.
Roast the Corn
Preheat oven to 425 degrees Fahrenheit or heat a cast iron skillet over high heat. Toss corn kernels with 1 tablespoon olive oil and a pinch of salt. Roast or char in the skillet for 8 to 10 minutes, stirring occasionally, until golden and slightly caramelized with charred edges for authentic Southwest flavor.
Season the Black Beans
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add black beans, 1 teaspoon cumin, 1 teaspoon chipotle chili powder, and the juice of 1 lime. Stir to combine and cook for 4 to 5 minutes until heated through and fragrant. Taste and adjust salt as needed.
Assemble the Bowls
Divide seasoned quinoa evenly among 4 meal prep containers. Top each with chipotle black beans and roasted corn. Whisk together the remaining olive oil, lime juice, and a pinch of chipotle chili powder for a simple dressing and drizzle over each bowl or store separately. Refrigerate for up to 5 days.
Substitutions
Common mistakes
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