black-bean-fiesta-bowls
Meal prep containers filled with cooked quinoa, sliced avocado, black beans, thinly sliced radishes, and quartered organic hard-boiled eggs. Served with tangy honey lime dressing. | peteandgerrys.com
Meal prep containers filled with cooked quinoa, sliced avocado, black beans, thinly sliced radishes, and quartered organic hard-boiled eggs. Served with tangy honey lime dressing. | peteandgerrys.com Meal prep containers filled with cooked quinoa, sliced avocado, black beans, thinly sliced radishes, and quartered organic hard-boiled eggs. Served with tangy honey lime dressing. | peteandgerrys.com
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Black Bean Fiesta Bowls

  • Meals
  • Better Desk Lunches
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4/5 - 3 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

When it comes to lunch, you want something delicious, satisfying, and quick to make. These bowls, with a filling trifecta of eggs, quinoa, and black beans, fit the bill. Add them to your meal prep routine and set yourself up for a week of work lunches worth looking forward to!

By: Family Farm Team

Ingredients

For the bowls:

  • 4 cups cooked quinoa
  • 1/2 cup water
  • 1/2 teaspoon kosher salt, plus more to taste
  • 4 large Pete and Gerry’s Organic Eggs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, thinly sliced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon lime zest
  • Freshly ground black pepper to taste
  • 1 avocado, quartered
  • 4 radishes, thinly sliced

For the dressing:

  • 2 tablespoons plus 1 teaspoon fresh lime juice, divided
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • 2 tablespoons minced fresh cilantro, plus whole cilantro leaves for garnish

Nutritional Information plus

Servings: 4

Amount Per Serving: Calories 670, Fat Cal. 330, Total Fat 36g (55% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 580mg (24% DV), Total Carb. 67g (22% DV), Fiber 17g (68% DV), Sugars 5g, Protein 22g, Vitamin A (10% DV), Vitamin C (25% DV), Calcium (15% DV), Iron (35% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the quinoa:

Step 1

Bring 1 cup uncooked rinsed quinoa, 1 3/4 cups of water, and 1/2 teaspoon of salt to a boil. Reduce heat to low, cover, and cook for about 17 minutes, or until no water remains.

Step 2

Remove the pan from the heat and let it stand for 5 minutes. Remove the lid and fluff with a fork.

To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil, then turn off heat and let stand for 13 minutes.

Step 2

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and cut into quarters.

Step 3

Heat 2 tablespoons of olive oil with the garlic in a large skillet over medium heat for 1-2 minutes until fragrant. Add the onion and cook, stirring occasionally, for 5-7 minutes until softened. Stir in the black beans, cumin, lime zest, and 1/2 cup of water. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally and crushing the beans lightly as you stir, for 8 minutes until the bean mixture is thickened and liquid reduced. Remove the pan from the heat and set aside to cool.

To make the dressing:

Step 1

Whisk together 2 tablespoons of lime juice, honey, mustard, and the remaining 4 tablespoons of olive oil.

Step 2

Add the minced cilantro and season with salt and pepper to taste.

To assemble the bowls:

Step 1

Divide the quinoa among 4 resealable containers and add the bean and onion mixture to each.

Step 2

Sprinkle the avocado quarters with the remaining 1 teaspoon lime juice and divide among the containers along with the radishes, cilantro leaves, and quartered eggs.

Step 3

Reserve the dressing (about 2 tablespoons per serving) on the side until ready to serve.

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Black Bean Fiesta Bowls

Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

When it comes to lunch, you want something delicious, satisfying, and quick to make. These bowls, with a filling trifecta of eggs, quinoa, and black beans, fit the bill. Add them to your meal prep routine and set yourself up for a week of work lunches worth looking forward to!

By: Family Farm Team

Ingredients

For the bowls:

  • 4 cups cooked quinoa
  • 1/2 cup water
  • 1/2 teaspoon kosher salt, plus more to taste
  • 4 large Pete and Gerry’s Organic Eggs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, thinly sliced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon lime zest
  • Freshly ground black pepper to taste
  • 1 avocado, quartered
  • 4 radishes, thinly sliced

For the dressing:

  • 2 tablespoons plus 1 teaspoon fresh lime juice, divided
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • 2 tablespoons minced fresh cilantro, plus whole cilantro leaves for garnish

Directions

To make the quinoa:

Step 1

Bring 1 cup uncooked rinsed quinoa, 1 3/4 cups of water, and 1/2 teaspoon of salt to a boil. Reduce heat to low, cover, and cook for about 17 minutes, or until no water remains.

Step 2

Remove the pan from the heat and let it stand for 5 minutes. Remove the lid and fluff with a fork.

To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil, then turn off heat and let stand for 13 minutes.

Step 2

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and cut into quarters.

Step 3

Heat 2 tablespoons of olive oil with the garlic in a large skillet over medium heat for 1-2 minutes until fragrant. Add the onion and cook, stirring occasionally, for 5-7 minutes until softened. Stir in the black beans, cumin, lime zest, and 1/2 cup of water. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally and crushing the beans lightly as you stir, for 8 minutes until the bean mixture is thickened and liquid reduced. Remove the pan from the heat and set aside to cool.

To make the dressing:

Step 1

Whisk together 2 tablespoons of lime juice, honey, mustard, and the remaining 4 tablespoons of olive oil.

Step 2

Add the minced cilantro and season with salt and pepper to taste.

To assemble the bowls:

Step 1

Divide the quinoa among 4 resealable containers and add the bean and onion mixture to each.

Step 2

Sprinkle the avocado quarters with the remaining 1 teaspoon lime juice and divide among the containers along with the radishes, cilantro leaves, and quartered eggs.

Step 3

Reserve the dressing (about 2 tablespoons per serving) on the side until ready to serve.