This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
Ingredients
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¾ cup canned black beans, rinsed
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⅔ cup cooked quinoa
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¼ cup hummus
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1 tablespoon lime juice
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¼ medium avocado, diced
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3 tablespoons pico de gallo
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2 tablespoons chopped fresh cilantro
Description
Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.
Tips: Assemble Buddha bowl up to 1 day in advance, with dressing on the side. To prevent avocado from browning if making ahead, toss with a squeeze of lime juice after dicing.
