Quinoa Black Bean Bowl with Chipotle Tahini Sauce Recipe

Introduction

This Quinoa Black Bean Bowl is a vibrant and nutritious meal, packed with protein and fresh flavors. It combines fluffy quinoa, spiced black beans, tangy pico de gallo, and a creamy chipotle tahini sauce for a satisfying bowl perfect for lunch or dinner.

Ingredients

• 1 cup dried quinoa (rinsed)
• 2 cups water or vegetable stock
• 1 lime, zested (divided)
• ½ cup cilantro (finely chopped)
• Salt
• ⅓ cup tahini (80g)
• 1 tbsp chipotle in adobo sauce
• 4-5 tbsp water
• 2 tsp maple syrup
• 1 tbsp lime juice
• ½ tsp lime zest
• 1 garlic clove (minced)
• ¼ tsp salt
• 2 cans (540ml) black beans (drained and rinsed)
• 1 medium white onion, diced (divided, about 2 cups)
• 1 red bell pepper, diced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• 4 Roma tomatoes, diced (about 2 cups)
• ½ cup cilantro, finely chopped
• 1 tbsp lime juice
• 4 cups cabbage, finely shredded
• 1 avocado, diced
• ⅓ cup toasted pumpkin seeds (optional)

Instructions

1. Step 1: Cook the quinoa by combining the rinsed quinoa and vegetable stock (or water) in a medium pot. Season the liquid with salt. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Stir in half of the lime zest and chopped cilantro, then fluff with a fork.
2. Step 2: Prepare the chipotle tahini sauce by mixing tahini, chipotle in adobo, 4-5 tablespoons water, maple syrup, lime juice, remaining lime zest, minced garlic, and salt in a small bowl or mini food processor. Adjust the water by adding 1 teaspoon at a time until you reach a smooth, drizzly consistency.
3. Step 3: In a large pan over medium heat, warm 2 teaspoons oil. Add three-quarters of the diced onions and a pinch of salt. Cook, stirring frequently, for 3-5 minutes until the onions are tender. Add the black beans, diced bell pepper, chili powder, cumin, and garlic powder. Cook for another 4-6 minutes until the peppers soften. Add 1 to 2 tablespoons of water, stir well, then remove from heat and cover to keep warm.
4. Step 4: In a bowl, combine the shredded cabbage with a pinch of salt and a squeeze of lime juice. Massage it with your hands until the cabbage softens slightly.
5. Step 5: Prepare the pico de gallo by mixing diced tomatoes, remaining finely chopped cilantro, lime juice, remaining diced onions, and a drizzle of oil in a small bowl. Season with salt and pepper, then stir to combine.
6. Step 6: Assemble the bowls by dividing the quinoa among serving dishes. Top each with the black bean mixture, shredded cabbage, pico de gallo, and diced avocado. Drizzle generously with chipotle tahini sauce and sprinkle with toasted pumpkin seeds if using. Optionally, add crumbled feta cheese for extra flavor.

Tips & Variations

• Use vegetable stock instead of water to cook quinoa for extra flavor.
• Add a squeeze of fresh lime juice to the black beans while cooking to brighten the taste.
• For a vegan version, omit the feta or use a plant-based alternative.
• Try swapping pumpkin seeds with toasted pepitas or chopped nuts for crunch.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the tahini sauce separate to maintain its texture. Reheat the black beans and quinoa mixture gently on the stove or in the microwave, then add fresh cabbage, pico de gallo, and avocado before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned quinoa instead of dried?

Freshly cooked quinoa from dried grains has a better texture and flavor, but if you use pre-cooked or canned quinoa, just be sure to drain it well before assembling the bowls.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as it uses quinoa and beans without any gluten-containing ingredients. Always check your canned goods and sauces to ensure they are labeled gluten-free.

Quinoa Black Bean Bowl with Chipotle Tahini Sauce Recipe

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5 from 566 reviews

A vibrant and nutritious Quinoa Black Bean Bowl featuring fluffy quinoa, seasoned black beans, fresh cabbage, and a zesty chipotle tahini sauce. This bowl is packed with flavors from fresh lime, cilantro, and a homemade pico de gallo, making it a perfect wholesome meal for lunch or dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa

• 1 cup dried quinoa (rinsed)
• 2 cups water or vegetable stock
• 1 lime, zested (divided)
• ½ cup cilantro (finely chopped)
• Salt to taste

Chipotle Tahini Sauce

• 1/3 cup tahini (80g)
• 1 tbsp chipotle in adobo sauce
• 4–5 tbsp water
• 2 tsp maple syrup
• 1 tbsp lime juice
• ½ tsp lime zest
• 1 garlic clove (minced)
• ¼ tsp salt

Black Beans and Vegetables

• 2 cans (540ml each) black beans (drained and rinsed)
• 1 medium white onion, diced (divided, about 2 cups)
• 1 red bell pepper, diced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• 2 tsp oil
• 1–2 tbsp water

Fresh Vegetables and Garnishes

• 4 Roma tomatoes, diced (about 2 cups)
• ½ cup cilantro, finely chopped
• 1 tbsp lime juice
• 4 cups cabbage, finely shredded
• 1 avocado, diced
• ⅓ cup toasted pumpkin seeds (optional)
• Salt and pepper to taste

Instructions

1. Cook Quinoa: In a medium pot, combine the rinsed quinoa and vegetable stock (or water). Season the liquid with salt. Bring to a simmer over medium heat, then reduce heat to low and cover. Cook for 15 minutes until water is absorbed. Remove from heat and let quinoa rest, covered, for 5 minutes. Stir in lime zest and chopped cilantro, then fluff with a fork.
2. Make Chipotle Tahini Sauce: In a small bowl or mini food processor, mix together tahini, chipotle in adobo, water, maple syrup, lime juice, lime zest, minced garlic, and salt. Stir or blend until smooth. Add water by the teaspoonful as needed to reach a drizzling consistency.
3. Cook Black Beans: Heat a large pan over medium heat and add 2 teaspoons of oil. Add three-quarters of the diced onion and season with salt. Cook for 3-5 minutes, stirring frequently, until onions are tender. Add black beans, diced red bell pepper, chili powder, cumin, and garlic powder. Cook for an additional 4-6 minutes until peppers are tender. Add 1-2 tablespoons of water to keep mixture moist. Stir to combine and then remove from heat, keeping covered and warm.
4. Prepare Cabbage: Place the shredded cabbage in a bowl, season with a pinch of salt and squeeze lime juice over it. Massage the cabbage gently with your hands until it softens and releases flavor.
5. Make Pico de Gallo: In a small bowl, combine diced tomatoes, remaining diced onion, chopped cilantro, lime juice, and a drizzle of oil. Season with salt and pepper to taste, then stir well to combine.
6. Assemble Bowls: Divide the cooked quinoa evenly between serving bowls. Spoon the warm black bean mixture on top. Add the massaged cabbage and pico de gallo alongside. Drizzle with the chipotle tahini sauce and sprinkle with toasted pumpkin seeds. Optionally, top with diced avocado or crumbled feta cheese for extra richness.

Notes

• You can substitute vegetable stock with water or chicken broth for cooking quinoa to enhance flavor.
• Add avocado or crumbled feta cheese as optional toppings for extra creaminess.
• If you prefer less heat, reduce the amount of chipotle in adobo sauce.
• To make this bowl vegan, omit feta cheese if used.
• To toast pumpkin seeds, dry roast them in a pan over medium heat for 3-5 minutes until fragrant.

Keywords: quinoa bowl, black bean bowl, chipotle tahini sauce, vegetarian meal, healthy bowl, Mexican-inspired quinoa