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Cook the quinoa: Combine rinsed quinoa, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Prepare the black beans: While quinoa cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the rinsed and drained black beans, vegetable broth, chili powder, cumin, smoked paprika, 1/2 teaspoon salt, and black pepper. Stir to combine.

Simmer the black beans: Bring the black bean mixture to a gentle simmer, then reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the liquid has slightly reduced and the flavors have melded. Lightly mash about one-quarter of the beans with the back of a spoon to create a slightly thicker consistency.

Assemble the power bowls: Divide the cooked quinoa among four serving bowls. Top each with a generous portion of the seasoned black beans. Arrange diced avocado, halved cherry tomatoes, and corn over the beans.

Garnish and serve: Sprinkle fresh cilantro over each bowl. Serve immediately with lime wedges, and optional Greek yogurt and hot sauce on the side.


Cook the quinoa: Combine rinsed quinoa, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Prepare the black beans: While quinoa cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the rinsed and drained black beans, vegetable broth, chili powder, cumin, smoked paprika, 1/2 teaspoon salt, and black pepper. Stir to combine.

Simmer the black beans: Bring the black bean mixture to a gentle simmer, then reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the liquid has slightly reduced and the flavors have melded. Lightly mash about one-quarter of the beans with the back of a spoon to create a slightly thicker consistency.

Assemble the power bowls: Divide the cooked quinoa among four serving bowls. Top each with a generous portion of the seasoned black beans. Arrange diced avocado, halved cherry tomatoes, and corn over the beans.

Garnish and serve: Sprinkle fresh cilantro over each bowl. Serve immediately with lime wedges, and optional Greek yogurt and hot sauce on the side.
