Name: High-Protein Vegan Mexican Charred Veggie & Black Bean Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked black beans (or 1 can, drained and rinsed); 1 cup quinoa, rinsed; 2 cups water; 1 large red bell pepper; 1 large zucchini; 1 large ear corn, husked; 1 small red onion; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; Salt and pepper, to taste; 1 ripe avocado; Juice of 1 lime; Fresh cilantro, for garnish

High-Protein Vegan Mexican Charred Veggie & Black Bean Bowl

FruityGrape9363

This High-Protein Vegan Mexican Charred Veggie & Black Bean Bowl combines authentic Mexican flavors with modern nutrition. Charring the veggies brings out smoky depth and vibrant color, while black beans and quinoa pack a powerful protein punch—perfect for plant-based eaters seeking a satisfying, hearty meal. The use of classic spices and fresh lime brightens each bite, and creamy avocado adds richness and texture. Finished with fresh cilantro, this bowl is as beautiful as it is delicious, and offers a complete meal that celebrates both tradition and health. Enjoy a taste of Mexico, straight from your kitchen!

Ingredients

Instructions

Cook the quinoa: In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
Char the vegetables: While quinoa cooks, preheat a grill pan or cast iron skillet over high heat. Slice red bell pepper, zucchini, and red onion into thick strips. Brush with 1 tbsp olive oil and sprinkle lightly with salt. Place veggies and corn cob (whole) on the hot pan. Char for 6-8 minutes, turning until all sides are slightly blackened and vegetables are tender. Remove corn and slice kernels off the cob.
Sauté the beans: In a separate skillet, heat remaining 1 tbsp olive oil over medium heat. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir until beans are heated through and fragrant, about 3-4 minutes. Squeeze half the lime juice over the beans.
Assemble the bowls: Divide quinoa among 4 bowls. Top each with charred vegetables, corn kernels, and spiced black beans.
Finish and garnish: Slice avocado and arrange on top of each bowl. Squeeze remaining lime juice over bowls and sprinkle with chopped cilantro.