Vegan Quinoa and Guac Bowl

Mmmm...this vegan recipe is so delicious and guilt-free! Even if you're not vegan, I whole-heartedly believe in giving your body a break from eating meat once in a while with a perfectly light dish like this one.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 623 Calories

Ingredients

• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 2 ½ cups water
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 (15 ounce) can pinto beans, rinsed and drained
• 2 cups quinoa
• 1 avocado - peeled, pitted, and sliced
• 4 cups lettuce leaves
• 1 cup vegan shredded cheese blend
• ¼ cup vegan sour cream

Recipe Instructions

Step 1

Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.

Step 2

Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes.

Step 3

Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes.

Step 4

Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.