How to Make Vegan Quinoa and Guac Bowl - A Step-by-Step Guide

Looking for a satisfying and nutritious meal that's also vegan and packed with flavor? Look no further than this Vegan Quinoa and Guac Bowl recipe. This dish combines the protein and fiber-packed quinoa with creamy and flavorful guacamole for a filling and delicious meal that's perfect for lunch or dinner. Plus, it's easy to customize with your favorite toppings and add-ins, making it a versatile and customizable dish.

Quinoa is a great base for this bowl as it's a complete protein, m...

Read more

Ingredients

  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 2 ½ cups water
  • 2 cups quinoa
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • ½ teaspoon ground black pepper
  • 4 cups lettuce leaves
  • 1 cup vegan shredded cheese blend
  • 1 avocado - peeled, pitted, and sliced
  • ¼ cup vegan sour cream

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 bowls

  • Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
  • 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.
  • 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.
  • Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.
  • Nutrition

    623 cal.

    • Total Fat: 24g
    • Saturated Fat: 3g
    • Sodium: 846mg
    • Total Carbohydrate: 78g
    • Dietary Fiber: 14g
    • Total Sugars: 2g
    • Protein: 25g
    • Vitamin C: 54mg
    • Calcium: 106mg
    • Iron: 6mg
    • Potassium: 1080mg