Black Bean Bowls

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)

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)

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

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)

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.

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!