- 1 (15 ounce) can pinto beans, rinsed and drained
- Quinoa:
- 2 1/2 cups water
- 2 cups quinoa
- 1/2 teaspoon kosher salt
- Veggie Bowl:
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 teaspoon ground black pepper
- 4 cups lettuce leaves
- 1 cup vegan shredded cheese blend
- 1 avocado - peeled, pitted, and sliced
- 1/4 cup vegan sour cream
- Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
- Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes.
- Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes.
- Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.
04/08/2018
recipepes.com
Vegan Quinoa and Guac Bowl, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
