Black Bean Bowls
with Carrot Poblano Quinoa & Spicy Ranch Dressing
- ½ cup quinoa
- 2 carrots
- 1 poblano pepper
- 1 red onion
- 1 garlic clove
- 1 avocado
- 1 lime
- 2 tbsp pumpkin seeds
- 13.4 oz black beans
- 1 tsp Alamo chili seasoning
- ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
- 2 tsp hot sauce
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
- Small saucepan with lid
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.
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.
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.
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.
Add the ranch dressing and hot sauce to a small bowl. Whisk the spicy ranch dressing until smooth.
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!