Black Bean Bowls
with Carrot Poblano Quinoa & Spicy Ranch Dressing
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- 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
Preheat the oven to 425°F. Add quinoa, 1 cup 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. Peel and dice the onion, reserve just ¼ cup diced onion, and add remaining diced onion to a baking sheet. Add diced carrot and diced poblano pepper to the baking sheet and toss vegetables with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until vegetables are tender and browned in places, 15 to 18 minutes.
Peel and mince the garlic. Halve the avocado, remove the pit, and dice the flesh. Halve and juice the lime. Mix diced avocado with just half the lime juice, pumpkin seeds, and as much of the reserved diced onion as you’d like.
Drain and rinse the black beans. Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add black beans, Alamo chili seasoning, and ½ cup water. Bring beans to a simmer and cook until slightly thickened, 2 to 4 minutes. Sprinkle with salt and pepper, and add remaining lime juice.
Add the ranch dressing and hot sauce to a small bowl. Whisk the spicy ranch dressing until smooth. TIP: If you’re sensitive to heat, use less hot sauce.
Fluff the quinoa with a fork and add roasted vegetables. Taste, and add salt as necessary. Divide the carrot poblano quinoa between large bowls and add black beans. Top the black bean bowls with avocado salsa and spicy ranch dressing. Tuck in!