This Southwest quinoa black beans bowl with chipotle tahini sauce are hearty, fresh and packed with protein and fibre! Great for meal prep, easy lunches or a delicious dinner.
Why You’ll Love this Quinoa Black Bean Bowl
Inspired by burrito bowls, Southwest and Mexican flavours, here’s why I think you’ll love these yummy, nutritious bowls:
- High-protein plant-based meal that keeps you full and satisfied. 23g of fibre and 24g protein per serving!
- They’re great for meal prep!
- They’re vegan and gluten-free.
- Fresh pico de gallo with warm, spiced black beans, fluffy quinoa and creamy Chipotle tahini sauce: smoky, tangy, creamy and crunchy!
- They’re budget-friendly and easy to customize.
- They take less than 40 minutes to make.
We love bowls here at Running on Real Food. There are so many to try! For more bowls with black beans this Sweet Potato Black Bean Bowl is really good. For quinoa bowls, these Quinoa Power Bowls and Mediterranean Quinoa Bowls are always a hit.
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Quinoa: Any quinoa variety works or you can substitute brown rice, farro or barley.
- Chipotle in Adobo Sauce: These are found in a small can, usually located with Mexican ingredients. Since you’ll only be using one for the recipe, transfer the remaining peppers and sauce to ice cubes to freeze. Once frozen, transfer to a freezer bag or container for other recipes.
- Black Beans: You could substitute pinto beans or kidney beans.
- Onion: White or yellow onion is best here.
- Cabbage: You can use red or green cabbage, or even better, prepared coleslaw mix to make it quick, easy and convenient!
- Pumpkin Seeds: Add some crunch to the final bowls. You can omit them if you want.
Variations and Additions
- Add roasted sweet potatoes.
- Add corn.
- Add diced mango.
- Add shredded chicken or prawns for more protein.
- Serve with tortilla chips for crunch.
- Serve over greens instead of quinoa for a lighter meal.
How to Make Quinoa Black Bean Bowls
Step 1: Rinse quinoa and add to pot with water or stock. Bring to simmer, cover, reduce heat and cook 15 minutes. Let rest 5 minutes then add lime zest and cilantro and fluff with fork.
Step 2: Add the tahini, chipotle pepper, water, lime juice and zest, garlic and salt to small bowl or mini food processor or blender. Stir or process until smooth, adding water 1 tsp at a time until desired consistency is reached.
Step 3: Heat oil in large pan and cook 3/4 of onions for 3-4 minutes. Add beans, peppers, chili powder, cumin and garlic, cook 4-6 minutes. Add 1-2 tbsp water and cover to keep warm.
Step 4: Add shredded cabbage to a large bowl with a bit of lime juice. Massage with hands to soften.
Step 5: Add the remaining onion, tomato, cilantro, lime and salt to a bowl and mix.
Step 6: Divide quinoa between 4 servings. Top with black beans, pico de gallo and cabbage. Drizzle with chipotle tahini sauce, avocado and pumpkin seeds.
FAQs
You can freeze the black bean mixture and quinoa. The fresh components (pico de gallo and cabbage) and tahini sauce should not be frozen.
There is some mild heat from the chipotle pepper but it’s not overwhelming. If you want them spicier, add an extra chipotle pepper and/or minced jalapeno to the pico de gallo.
Yes. This recipe works well for meal prep. It’s best to store the quinoa and black beans together and pico de gallo, sauce and cabbage separately for the best texture and if you want to reheat bowls. If you plan to eat them cold, you can store everything together in containers. Everything can be stored in airtight containers in the fridge for up to 4 days.
Storing Instructions
- If you’re making for meal prep or in advance, you can store everything separately or store the quinoa and black beans together in containers the the beans and quinoa can be reheated before adding the cabbage, pico de gallo and sauce.
- If you store separately, reheat the quinoa and black beans and top with pico de gallo, cabbage, sauce, avocado and pumpkin seeds to serve.
- If you assembled ahead of time, the bowls will last 2-3 days and are not ideal to reheat due to the fresh ingredients.
- The quinoa and black beans can be stored up to 4 days.
- The sauce will keep for 5-6 days. It will thicken after it chills, so you may want to thin by stirring in a bit of water after storing.
If you try this Quinoa Black Bean Bowl or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
For the Chipotle Tahini Sauce
For the Bowls
- 2 cans (540ml) black beans, drained and rinsed
- 1 medium white onion, diced, divided, ~2 cups
- 1 red bell pepper, diced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 4 Roma tomatoes, diced, ~2 cups
- ½ cup Cilantro, finely chopped
- 1 tbsp lime juice
- 4 cups cabbage, finely shredded
- 1 avocado, diced
- ⅓ cup toasted pumpkin seeds , optional
Prevent your screen from going dark
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Cook Quinoa: In a medium pot, add rinsed quinoa and vegetable stock (or water). Season water with salt. Bring to a simmer. Once simmering, reduce heat to low and cover and cook for 15 min, until water is absorbed. Remove the pot from the heat. Let rest for 5 min, then add lime zest and cilantro. Fluff quinoa with a fork.
1 cup dried quinoa, 2 cups water or vegetable stock, 1 lime, zested, ½ cup cilantro, salt
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Make Chipotle Tahini Sauce: To a small bowl or mini food processor add tahini, chipotle, water, maple syrup, lime juice, zest, garlic and salt. Stir to combine. Add more water by the 1 tsp, until your desired consistency is reached.
1/3 cup tahini, 1 tbsp chipotle in adobo sauce, 4-5 tbsp water, 2 tsp maple syrup, 1 tbsp lime juice, ½ tsp lime zest, 1 garlic clove, ¼ tsp salt
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Cook Black Beans: Heat a large pan over medium heat. When the pan is hot, add 2 tsp oil and three-quarters of the onions, season with salt. Cook for 3-5 min, stirring often, until tender. Add beans, bell pepper, chili powder, cumin and garlic powder. Cook for another 4-6 min, until peppers are tender. Add 1-2 tbsp water. Stir to combine, then remove the pan from the heat. Cover to keep warm.
2 cans (540ml) black beans, 1 medium white onion, diced, 1 red bell pepper, diced, 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder
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Prepare Cabbage: Add cabbage a bowl with a pinch of salt and squeeze of lime. Massage with hands to soften.
4 cups cabbage, finely shredded
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Make Pico de Gallo and Prepare Cabbage: To a small bowl, add chopped tomatoes, cilantro, lime juice, oil and remaining onions. Season with salt and pepper, then stir to combine.
4 Roma tomatoes, diced, ½ cup Cilantro, finely chopped, 1 tbsp lime juice
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Assemble Bowls: Divide quinoa between bowls. Top with black bean mixture. Arrange cabbage and pico de gallo alongside. Drizzle chipotle tahini sauce over top, then sprinkle with pumpkin seeds. Top with crumbled feta cheese, if desired.
1 avocado, ⅓ cup toasted pumpkin seeds
Storing: For best results, store components separately or quinoa and black beans together so they can be reheated. Reheat quinoa and black beans then serve with pico de gallo, sauce, cabbage and avocado. If assembled and stored, bowls will keep for 2-3 days. Quinoa, sauce and black beans can be stored 4 days.
Serving: 1bowl, Calories: 596kcal, Carbohydrates: 83g, Protein: 24g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Sodium: 192mg, Potassium: 1591mg, Fiber: 23g, Sugar: 11g, Vitamin A: 2551IU, Vitamin C: 92mg, Calcium: 150mg, Iron: 7mg
