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Diabetes Bites Newsletter

Recipes for type 1 and type 2 diabetes.

Black Bean-Quinoa Buddha Bowl Recipe

Original recipe: EatingWell.com, October 2017

Treat your Buddha bowl to a vacation south of the border! This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy 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:

  • ¾ cup canned black beans, rinsed
  • ? cup cooked quinoa
  • ¼ cup hummus
  • 1 tablespoon lime juice
  • ¼ medium avocado, diced
  • 3 tablespoons pico de gallo
  • 2 tablespoons chopped fresh cilantro

Directions: 

  1. 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.

To make ahead: 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.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 500 calories; 16 g fat(2 g sat); 20 g fiber; 74 g carbohydrates; 20 g protein; 238 mcg folate; 0 cholesterol; 11 g sugars; 0 g added sugars; 391 IU vitamin A; 16 mg vitamin C; 114 mg
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