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Vegan Quinoa and Guac Bowl

Rated as 4.33 out of 5 Stars

"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."
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Ingredients

55 m servings 623 cals
Original recipe yields 4 servings (4 bowls)

Directions

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

Footnotes

  • Cook's Notes:
  • Substitute pinto beans with your choice of protein, if desired.
  • Substitute lettuce with kale, if desired.

Nutrition Facts


Per Serving: 623 calories; 23.5 g fat; 78.2 g carbohydrates; 24.6 g protein; 0 mg cholesterol; 846 mg sodium. Full nutrition

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Reviews

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A good combination of nutrients and flavours. I added some hot sauce and lime juice at the end and liked it even more. Thank you for the recipe.

Really good basic recipe. Definitely will be adding some spices next time. I used fresh spinach leaves instead of lettuce, since the heat would have wilted the lettuce. Added lime juice and use...