Plant-Based Black Bean & Quinoa Bowls Recipe

+ 2 cups cooked quinoa
+ 1 cup cooked black beans
+ 1 ripe avocado, halved, seeded & peeled
+ 1 cup cherry tomatoes, sliced
+ 4 tbsp sautéed spinach
+ 1 batch homemade honey mustard salad dressing

To cook quinoa: Rinse 1/2 cup quinoa under cold running water. Tip into a pan and add 1 cup water, 2 cubes of homemade vegetable stock and 1/4 tsp sea salt. Place over medium heat and bring to a boil. Reduce to a simmer, cover and let cook for 15 to 20 minutes, or until the liquid is absorbed.

To cook black beans: Soak 1/3 cup black beans overnight, to make them easier to digest. In the morning, drain the soaking water, rinse well and place the beans in a small pot. Cover with fresh water, bring to a boil, then reduce to a simmer and let cook for about an hour until they’re tender. I usually cook a bigger batch, let cool, then drain the cooking water and freeze the beans in 2-cup containers for up to six months. You can use the cooking water in stews, soups or as a substitute for stock or broth.

To sauté spinach: Add 1 tbsp olive oil + 2 thinly sliced garlic cloves to a large skillet and cook over medium heat until the garlic turns golden. Add 2 cups fresh spinach, season with sea salt and pepper to taste and cook until the spinach leaves are wilted, 1 to 2 minutes.

Divide the ingredients equally between two serving bowls and drizzle our homemade honey mustard salad dressing on top. Enjoy!