Combining Ingredients
- Mix Beans and Vegetables: In a large bowl, combine the black beans, pinto beans, red kidney beans, chopped carrots, cucumber, bell peppers, red onion, kale, and tomatoes.
- Add Quinoa: Add the cooled tri-color quinoa to the bowl and mix well.
Seasoning and Dressing
- Season: Add sea salt and crushed black pepper to taste.
- Optional Dressing: Drizzle with apple cider vinaigrette or olive oil if desired. Mix well to ensure all ingredients are evenly coated.
Serving
- Top with Chickpeas: If desired, top the bowl with roasted spicy garbanzo beans for an extra crunch and flavor boost.
Tips for Perfect Quinoa Bowl
- Protein Boost: Add tofu, tempeh, or any other plant-based protein to increase the protein content further.
- Dressing Options: Experiment with different dressings like lemon-tahini, balsamic vinaigrette, or a simple olive oil and lemon juice mix.
- Customization: Feel free to add other vegetables like avocado, cherry tomatoes, or roasted sweet potatoes for added flavor and nutrition.
Nutritional Information (per serving)
- Calories: 400 kcal
- Carbohydrates: 60 g
- Protein: 20 g
- Fat: 10 g
- Fiber: 15 g
- Calcium: 120 mg
- Iron: 6 mg
Additional Tips
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld together nicely, making it even tastier the next day.
- Meal Prep: This recipe is perfect for meal prep. Prepare the ingredients ahead of time and assemble the bowls when ready to eat.
- Serving Suggestions: Serve this bowl chilled or at room temperature. It makes a great lunch to take to work or a light dinner at home.
This 3 Bean Vegan High-Protein Vegetable Quinoa Bowl is a wholesome, flavorful, and versatile dish that is sure to become a staple in your meal rotation. Enjoy the freshness of the vegetables and the satisfying protein content in this delightful bowl.
