This veggie bowl is simple, affordable, and filling! Using black beans and quinoa, this veggie bowl is full of plant based protein. Using summer veggies like zucchini and yellow squash and hearty portobello mushrooms, this veggie bowl makes a great meal prep dish!
Course Main Course
Cuisine Ancient Grains, Gluten Free, Soy Free, Vegan, Vegetarian
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Gina Marie
1cup vegetable broth(or 1 cube of bullion)
1tablespoonolive oil(or any oil you have on hand)
2cupsvegetable broth(or 1 cube bullion)
Open can of black beans and rinse. Add oil to a pan over medium heat and add onions sauteing for about 5 minutes. Then add 1 cup of broth, and rinsed black beans to pan. Cover and simmer on low for 10 minutes. Once cook add to separate bowl and set aside.
Grab your zucchini, yellow squash, and portabello mushrooms Here is where you can get creative. Either slice veggies long ways (see pic above) and grilled on a hot pan oiled pan with seasonings to create a pretty look, or chopped like normal and saute in a hot oiled pan with seasonings. It is up to you. I have done this both ways. The way you cut the vegetables will not effect the taste.
If grilling do so on each side for 3-5 minutes. If chopped and saute', cooked covered for about 10 minutes string occasionally
Place 3/4 quinoa over 2 cups of water or vegetable broth and bring to a boil. Reduce to a simmer, cover and cook until all water or broth is absorbed for about 10 or 15 minutes.
Assemble your bowl however you desire. Add tomatoes, parsley, or even avocado to your bowl. This makes a perfect meal prep dish!
Nutritional Information Per Serving
Fat 6 g
Carbohydrates 91 g
Fiber 23 g
Sugar 10 g
Protein 26 g
Substitutes and Additions:
Used whatever vegetables or beans you desire.
You an also used whatever type of grains you desire or swap it out with sweet potatoes