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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

COPY: Humble black beans and quinoa get a sweet and spicy upgrade from the addition of carrots and poblano peppers. Creamy, savory ranch dressing and tangy, smoky hot sauce complete this high-protein black bean and quinoa bowl.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
830
FAT
39g
CARBOHYDRATES
94g
PROTEIN
29g

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INGREDIENTS

  1. 1/2 cup white 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, peeled and diced
  6. 1 lime, juiced (divided)
  7. 2 tbsp pumpkin seeds
  8. 1 garlic clove, peeled, minced
  9. 13.4 oz black beans, drained, rinsed
  10. 1 tsp smoked paprika
  11. 1 tsp ground cumin
  12. 1/4 cup vegan ranch dressing
  13. 1 1/2 tsp hot sauce
  14. 1 tbsp vegetable oil*
  15. Salt*
  16. Pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
  20. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Small saucepan with lid, Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
830
FAT
39g
CARBOHYDRATES
94g
PROTEIN
29g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Preheat oven to 425°F. Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2 cups water)

2
Roast the carrot and poblano pepper

Reserve just 1 tbsp onion and set aside. Combine remaining onion, carrots, poblano, 2 tsp vegetable oil, and a pinch of salt and pepper on 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

Stir together reserved onion, avocado, just half the lime juice, and pumpkin seeds in medium bowl.

4
Cook the black beans

Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Add black beans, paprika, cumin, and ½ cup water. Bring to a simmer and cook until slightly thickened, 2 to 4 minutes. Stir in 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

Combine ranch dressing and just half the hot sauce in small bowl. Whisk spicy ranch dressing until smooth. (TIP: Add more hot sauce if you prefer more spice.)

6
Serve

Fluff quinoa with fork, add roasted vegetables, and stir to combine. Season to taste with salt and pepper. Divide carrot poblano quinoa between bowls and top with black beans, avocado salsa, and spicy ranch dressing. ¡Buen apetito!

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