VEGAN QUINOA AND GUAC BOWL

Vegan Quinoa and Guac Bowl image

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.

Provided by Saida Munroe

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
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.
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.
Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.2 g, Fat 23.5 g, Fiber 14.1 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 846.2 mg, Sugar 2.1 g