Hearty bowl with beans, vegetables, quinoa, and zesty dressing for a nourishing meal.
# What You Need:
→ Beans
01 - 1 cup cooked black beans, drained and rinsed
02 - 1 cup cooked chickpeas, drained and rinsed
03 - 1 cup cooked kidney beans, drained and rinsed
→ Grains
04 - 1 cup cooked quinoa or brown rice
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1 red bell pepper, diced
08 - 1 cup baby spinach or mixed greens
09 - 1 medium avocado, sliced
10 - 1/4 cup red onion, thinly sliced
→ Dressing
11 - 3 tablespoons olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon maple syrup or honey
16 - 1 garlic clove, minced
17 - Salt and pepper to taste
→ Garnish
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - 2 tablespoons toasted pumpkin or sunflower seeds, optional
# Steps:
01 - Wash and prepare all vegetables by halving cherry tomatoes, dicing cucumber and red bell pepper, thinly slicing red onion, and slicing avocado. Set aside on a clean surface.
02 - In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until well combined and emulsified.
03 - In a large mixing bowl, combine black beans, chickpeas, kidney beans, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach.
04 - Stir the cooked quinoa or brown rice into the bean and vegetable mixture.
05 - Pour the prepared dressing over the mixture and toss gently to ensure all ingredients are evenly coated.
06 - Divide the dressed mixture into four serving bowls, arranging each portion evenly. Top each bowl with sliced avocado.
07 - Sprinkle fresh cilantro or parsley and toasted seeds over each bowl. Serve immediately or refrigerate up to 2 days for meal preparation.
