Black Bean and Veggie Bowl

This Black Bean and Veggie Bowl is a vibrant, nourishing meal that brings together the freshest ingredients in one bowl. With creamy avocado, sweet corn, and a zesty lime dressing, it’s a Mexican-inspired dish that is both satisfying and incredibly easy to prepare.

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Whether you need a quick desk lunch or a light dinner after a long day, this bowl provides a burst of flavor and energy. The combination of textures—from the crunch of the corn to the silkiness of the avocado—makes every bite interesting.

Ingredients

• Vegetables: 1 cup cherry tomatoes (halved), 1 ripe avocado (diced), 1 cup canned corn kernels (drained and rinsed), 1/4 small red onion (thinly sliced, optional)
• Legumes: 1 cup canned black beans (drained and rinsed)
• Herbs: 1/4 cup fresh cilantro leaves (chopped)
• Dressing: 2 tablespoons extra virgin olive oil, juice of 1 lime, 1 teaspoon honey or agave syrup (for vegan), 1/2 teaspoon ground cumin, salt and pepper to taste
• Optional Toppings: 1 tablespoon pumpkin seeds, 2 tablespoons crumbled feta cheese (omit for vegan)

Instructions

Step 1: Prepare the Dressing

In a small bowl, whisk together the extra virgin olive oil, lime juice, honey or agave, ground cumin, salt, and pepper until well combined.

Step 2: Mix the Base

In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red onion (if using), and half of the chopped cilantro.

Step 3: Toss with Dressing

Pour the prepared lime dressing over the bean and vegetable mixture and toss gently until everything is evenly coated.

Step 4: Assemble the Bowls

Divide the mixture between two serving bowls. Top each with the diced avocado, the remaining cilantro, and any optional toppings like pumpkin seeds or feta cheese.

Step 5: Serve

Serve immediately for the freshest taste and the best texture.

Zusatztipps für die Zubereitung

To save time, ensure you have a sharp knife and a clean cutting board ready for the vegetables. Rinsing the canned beans and corn thoroughly is essential to control the sodium content and achieve a clean, fresh taste.

Varianten und Anpassungen

For extra heartiness, serve this mixture over a bed of cooked quinoa or brown rice. If you enjoy a spicy kick, consider adding finely chopped jalapeño or a pinch of red chili flakes to the dressing. For a fully vegan version, use agave syrup and omit the feta cheese.

Serviervorschläge

This bowl is best served immediately, but it can also be prepped ahead of time. Simply keep the dressing and avocado separate and assemble them just before you are ready to eat to keep the ingredients crisp and vibrant.

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Enjoy this refreshing Black Bean and Veggie Bowl as a clean and flavorful addition to your healthy eating routine. It’s a simple recipe that proves you don’t need much time to create a delicious and wholesome meal.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the vegetable and bean mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator and add the avocado and dressing just before serving to maintain freshness.

→ How can I add more protein?

Consider adding cooked quinoa, brown rice, or grilled chicken. For plant-based options, try hemp seeds, chopped walnuts, or extra beans to boost the protein content naturally.

→ What other vegetables work well?

Bell peppers, cucumber, shredded carrots, or roasted sweet potatoes make excellent additions. You can also include sautéed zucchini or shredded cabbage for extra crunch and nutrition.

→ Is this gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure any canned goods or toppings you choose are certified gluten-free if you have celiac disease or severe gluten sensitivity.

→ How should I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado dressed with extra lime juice to prevent browning, and add fresh cilantro when serving.