Southwest Black Bean Quinoa Power Bowls

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups vegetable broth or water
• 1 (15 oz) can canned black beans, rinsed
• 1.5 cups frozen corn kernels
• 1 red bell pepper, diced
• 2 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 cup plain Greek yogurt or sour cream
• to taste hot sauce

Instructions

1. 1Combine rinsed quinoa and broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and steam, covered, 5 more minutes; fluff with a fork.
2. 2While quinoa cooks, warm a dry skillet over medium-high heat. Add corn and cook 4–5 minutes, stirring occasionally, until lightly charred in spots. Transfer to a bowl.
3. 3In the same skillet, warm black beans with cumin, chili powder, and salt for 2–3 minutes until fragrant and heated through. Splash in a tablespoon of water if they look dry.
4. 4Whisk lime juice, olive oil, remaining salt, and chili powder for a quick dressing. Toss warm quinoa with half the dressing so grains stay separate and flavorful.
5. 5Divide quinoa among 4 bowls. Top with black beans, charred corn, diced bell pepper, cherry tomatoes, and red onion in colorful sections.
6. 6Add sliced avocado and a spoonful of Greek yogurt to each bowl. Drizzle remaining lime dressing over everything.
7. 7Finish with chopped cilantro and hot sauce to taste. Serve warm or at room temperature.
8. 8For meal prep, cool components fully, store avocado and yogurt separately, and assemble the morning of to keep textures bright.