Quinoa Bowls with Black Beans & Avocado
What You’ll Use:
Salt and freshly ground pepper,
Cooked black beans,
Halved cherry tomatoes,
Pepita salsa, and
Hot sauce (optional).
Re-heat Instructions: Chop the cilantro. Peel, pit, and dice the avocado. In a bowl, toss the cabbage slaw, cilantro, the juice of 1 lime, and 1 tablespoon olive oil. Season with salt and pepper. Cut the other lime into wedges for serving. Reheat the quinoa in the microwave until steamed through and warm, 1 to 2 minutes. Drizzle with 1 tablespoon olive oil, and fluff with a fork. Reheat the black beans in the microwave until warmed through, stirring occasionally, 2 minutes. Heap the quinoa and slaw next to each other in bowls. Top with the beans, avocado, and cherry tomatoes. Spoon the pepita salsa over everything. Squeeze with lime and drizzle with olive oil. Serve warm with hot sauce on the side, if desired.
- Pita bread
- Red bell pepper
- Veggie meatball mix
- Cherry tomatoes
- Little gem lettuces
- Crumbled feta cheese
- Sumac (Middle Eastern spice)
- Baby kale
- Tahini dressing
- Cabbage slaw
- Cooked quinoa
- Cooked black beans
- Pepita salsa
- Olive oil
- Salt and freshly ground pepper
- Garlic (optional)
- Hot sauce (optional)
Allergen Note: Contains milk, tree nuts, wheat.
To prep the fattoush, preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.
Cut the eggplant into bite-size pieces. Rinse and drain the chickpeas. Pile the eggplant and chickpeas on one of the prepared pans, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the eggplant is tender and the chickpeas are golden, about 30 minutes.
Meanwhile, place 3 pieces of pita bread on the other sheet pan. Bake until dried out and crispy, 6 to 8 minutes. Once cool, break the pita into bite-size pieces. Transfer to an airtight container and store at room temperature.
Dice the tomatoes. Chop the parsley, including some of the stems (you should have about 1 cup chopped). Mince ½ clove of garlic, if using. In a bowl, combine the tomatoes, parsley, and garlic. Drizzle with the juice of 1½ lemons and 3 tablespoons olive oil, season with salt, and toss to coat. (Reserve the remaining lemon half for serving.) When the eggplant and chickpeas are ready, fold them into the tomato-parsley mixture. Let cool, transfer to an airtight container, and refrigerate.
To prep the wraps, seed and slice the bell pepper. Transfer to an airtight container and refrigerate. Roll the veggie mix into 9 meatballs, about the size of a golf ball, and flatten slightly. Add the veggie meatballs to the pan you used for the pita, spacing the meatballs a few inches apart. Transfer the pan to the oven and roast until the meatballs are lightly browned, flipping once during cooking, 20 minutes. Let cool, transfer to an airtight container, and refrigerate.
To prep the grain bowls, remove any tops from the cherry tomatoes, and cut them in half. Transfer to an airtight container and refrigerate.