Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch Dressing

Black Bean Bowls

with Carrot Poblano Quinoa & Spicy Ranch Dressing

dinner

Root Vegetables Quinoa Lime Fruit Carrot Black Beans Beans/Legumes Avocado Grain Bowl Dinner Mexican Nut-Free High-Protein Gluten-Free Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
700
FAT
30g
CARBOHYDRATES
81g
PROTEIN
24g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. 2 carrots
  3. 1 poblano pepper
  4. 1 red onion
  5. 1 garlic clove
  6. 1 avocado
  7. 1 lime
  8. 2 tbsp pumpkin seeds
  9. 13.4 oz black beans
  10. 1 tsp Alamo chili seasoning
  11. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  12. 2 tsp hot sauce
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add the quinoa, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

2
Roast the carrots and poblano pepper

Peel and dice the carrots. Deseed and dice the poblano pepper(s). Peel and dice the red onion(s). Place the diced carrot, diced poblano pepper, and all but ¼ cup of the diced red onion on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until the vegetables are tender and browned in places, 15 to 18 minutes.

3
Make the avocado salsa

Peel and mince the garlic. Halve the avocado(s), remove the pit(s), and dice the flesh. Halve and juice the lime(s). Mix the diced avocado with just half the lime juice, pumpkin seeds, and as much of the remaining red onion as you’d like.

4
Cook the black beans

Drain and rinse the black beans. Heat 1 tsp (2 tsp) vegetable oil in a large nonstick skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the black beans, Alamo chili seasoning, and ½ cup (1 cup) water. Bring beans to a simmer and cook until slightly thickened, 2 to 4 minutes. Sprinkle with salt and pepper, and add the remaining lime juice.

5
Make the spicy ranch

Add the ranch dressing and hot sauce to a small bowl. Whisk the spicy ranch dressing until smooth.

6
Serve

Fluff the cooked quinoa with a fork and add the roasted vegetables and remaining lime juice. Taste, and add salt as necessary. Divide the carrot poblano quinoa between large bowls and add the cooked black beans. Top the black bean bowls with avocado salsa and spicy ranch dressing. Dig in!