In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black bean and quinoa Buddha bowls with zucchini and avocado
Pescatarian, Lean & Clean, Diabetes-Friendly, Vegetarian, Soy-Free, Gluten-Free, Mediterranean, Vegan, <600 Calories, Spicy, Dairy-Free
2 Servings, 570 Calories/Serving
Meet the Buddha bowl, the most zen of all grain bowls. Loaded with quinoa, black beans, and fresh veggies, it’s a nourishing and well-balanced vegan meal that feeds all the senses.
In your bag
- ½ cup rainbow quinoa
- 1 organic avocado
- 1 organic lime
- 1 organic red onion
- 1 organic red or other bell pepper
- 1 organic zucchini or yellow squash
- Sunbasket cumin spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 1 cup cooked black beans
- 4 or 5 sprigs organic fresh cilantro
Calories 570, Total Fat 28g (36% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 110mg (5% DV), Total Carb. 70g (25% DV), Fiber 19g (68% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 17g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the quinoa
- Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the avocado and vegetables.
Prep the avocado
- Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
- Zest and juice the lime, keeping the zest and juice separate. [Zest 1 lime; juice both limes.] The juice will be divided between the avocado and the quinoa; set aside the zest for the quinoa.
In a small bowl, combine the avocado and 1 teaspoon [2 tsp] lime juice, season with salt, and toss to coat.
Prep and cook the vegetables
- Peel the onion and cut in half lengthwise, then lengthwise into ½-inch-thick slices.
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch-wide strips.
- Cut the zucchini on the diagonal into ½-inch-thick slices.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 5 to 6 minutes. Stir in the cumin spice blend and cook until fragrant, 1 to 2 minutes. Transfer to a plate and season to taste with salt and pepper. Do not clean the pan.
In the same pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until just softened, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the remaining ingredients.
Prep the remaining ingredients; finish the quinoa
- Rinse the black beans.
- Coarsely chop the cilantro; set aside half for garnish.
To the pot with the cooked quinoa, stir in the beans, lime zest, remaining lime juice, and half the cilantro. Season generously to taste with salt and pepper.
Transfer the quinoa to individual bowls and top with the onion and bell pepper, zucchini, and avocado. Garnish with the remaining cilantro and serve.
- Rinse the quinoa and black beans.
- Scoop out the avocado.
- Juice the lime.
- Combine the avocado with lime juice and salt.
- Divide the cilantro in half.