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Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch Dressing
2 or 4 Serving Dinner

Black Bean Bowls

with Carrot Poblano Quinoa & Spicy Ranch Dressing

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
840
FAT
39g
CARBOHYDRATES
89g
PROTEIN
28g

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INGREDIENTS

  1. ½ cup quinoa
  2. 1 red onion, peeled and diced (divided)
  3. 2 carrots, peeled and diced
  4. 1 poblano pepper, deseeded and diced
  5. 1 avocado, halved and diced, pit removed
  6. 1 lime, juiced (divided)
  7. 2 tbsp pumpkin seeds
  8. 1 garlic clove, peeled and minced
  9. 13.4 oz black beans, drained and rinsed
  10. 1 tsp Alamo chili seasoning
  11. ¼ cup vegan ranch dressing
  12. 2 tsp hot sauce
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Small saucepan with lid, Baking sheet, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
840
FAT
39g
CARBOHYDRATES
89g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

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. (4-serving meal: use 2 cups water)

2
Roast the carrots and poblano pepper

Reserve just 1 tbsp onion. Add remaining onion, carrot, poblano pepper, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until vegetables are tender and browned in places, 15 to 18 minutes. (4-serving meal: reserve 2 tbsp onion, use 4 tsp vegetable oil)

3
Make the avocado salsa

Add reserved onion, avocado, just half the lime juice, and pumpkin seeds to a medium bowl, and mix.

4
Cook the black beans

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add 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. Add remaining lime juice and a pinch of salt and pepper. (4-serving meal: use 2 tsp vegetable oil, 1 cup water)

5
Make the spicy ranch dressing

Add 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.

6
Serve

Fluff quinoa with a fork, add roasted vegetables, and stir to combine. Taste, and add salt as necessary. Divide the carrot poblano quinoa between bowls and top with black beans, avocado salsa, and spicy ranch dressing. Bon appétit!

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