Vegan Quinoa and Guac Bowl Recipe

Ingredients

  • 1 (15 ounce) can pinto beans, rinsed and drained

Quinoa:

Veggie Bowl:

Instructions

  1. Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
  2. Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes.
  3. Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes.
  4. Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.

Nutrition Facts

Calories:                                                         623
                                                          % Daily Value *
Total Fat: 36 %
Saturated Fat: 
Cholesterol: 0 %
Sodium: 34 %
Potassium: 30 %
Total Carbohydrates: 25 %
Dietary Fiber: 57 %
Protein: 49 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: 

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