Vegan Black Bean Veggie Quinoa Bowls

This meal is PACKED with veggies and has a nice flavor added by your favorite salsa. Grab whatever veggies and cooked grains you have in the fridge and put this together ASAP!

I like to serve this in a high fiber tortilla with some sliced avocado and jalepeno Tabasco.

Serves 2-3!


1 tsp avocado oil

1 green onion, sliced thin (both whites and greens)

4 oz baby portobello mushrooms, sliced thin

1 green bell pepper, chopped

1 jalepeno pepper, sliced thin (your choice on ribs/seeds, I kept them in)

1/2 cup canned black beans (drained/rinsed)

2/3 cup frozen yellow corn

1/4 cup salsa verde (or your favorite salsa)

1/2 cup cooked quinoa

2 cups kale, chopped


1. In a large nonstick pan, add olive oil, sliced green onion and mushrooms. Cook for 2-3 minutes to remove some of the moisture from the mushrooms.

2. Add the chopped bell pepper and cook for another 2-3 minutes.

3. Add the jalepeno, black beans and corn and cook for another 2 minutes.

4. Finally, add the salsa, quinoa and kale. Stir to combine and cook until kale is slightly wilted.



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