Tex-Mex Black Bean and Quinoa Power Bowl

Ingredients

• 1 can (15 oz) canned black beans, drained and rinsed
• 1 cup shelled edamame
• 1 cup cooked quinoa
• 3/4 cup frozen sweet corn
• 1/2 medium avocado
• 3/4 cup cherry tomatoes
• 2 tbsp pepitas (pumpkin seeds)
• 1 tbsp olive oil
• 1 medium lime
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt

Instructions

1. Heat the olive oil in a skillet over medium-high heat until it shimmers. Add the corn in a single layer and let it sit undisturbed for 2-3 minutes so it chars in spots, then stir once and tip onto a plate.
2. Return the skillet to medium heat, add the black beans, cumin, chili powder, and 1/4 tsp of the salt with 2 tbsp water. Warm through for 3-4 minutes, mashing a few beans against the pan so they hold the spices.
3. Add the edamame to the beans for the last minute just to heat through. Meanwhile, halve the cherry tomatoes and slice the avocado.
4. Toast the pepitas in a dry corner of the pan or a separate small skillet over medium heat until they puff and pop, about 2 minutes.
5. Warm the quinoa and divide it between two bowls. Top each with the spiced beans and edamame, charred corn, tomatoes, and avocado.
6. Scatter the toasted pepitas over the top, squeeze the lime generously over everything, and finish with the remaining 1/4 tsp salt to taste. Serve right away, or pack for meal prep (add the avocado fresh).

Nutrition (per serving)

Calories

540

Protein

26 g

Fat

16 g

Carbs

65 g