Chipotle Black Bean Quinoa Bowl

Ingredients

Macros above are per serving.

• 1 cup (185g) dry quinoa, rinsed
• 2 cans (15oz each) black beans, drained and rinsed
• 1 cup (240g) corn kernels
• 2 tbsp olive oil
• 1 chipotle pepper in adobo, minced
• 1 tsp cumin
• 1 lime, juiced
• 1 avocado (140g), diced
• 0.25 cup (10g) cilantro, chopped

Method

1. Cook quinoa in 2 cups water 15 min until fluffy; let steam off heat 5 min.
2. Warm black beans and corn with olive oil, chipotle and cumin 5 min.
3. Stir lime juice into the quinoa.
4. Build bowls with quinoa, beans, avocado and cilantro.

Nutrition (per serving)

Meal-prep tip

🥡 Store quinoa and bean base 4 days; slice avocado fresh at serving and toss with lime to keep it green.

Frequently asked questions