Best Vegetarian Quinoa Bowl with Avocado and Lime

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, protein-packed bowl featuring fluffy quinoa, black beans, corn, and creamy avocado. This dish is the best for a refreshing, nutrient-dense meal that satisfies cravings. This vegetarian recipe (vegan-friendly, high protein), ready in about 25 minutes, pairs quinoa, chicken broth, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Global cuisine 480 cal/serving

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Ingredients

1 cup, rinsed quinoa
2 cups chicken broth
1 can (15 oz), drained black beans
1 cup, frozen and thawed corn
1 large, diced avocado
1, juiced and zested lime
1/4 cup, finely diced red onion
1/4 cup, chopped cilantro
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp salt

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Instructions

Step 1: Bring 1 cup rinsed quinoa and 2 cups chicken broth to a boil in a medium saucepan; reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
Step 2: While quinoa cooks, heat 1 tbsp olive oil in a small skillet over medium heat; add 1/4 cup diced red onion and cook for 3 minutes until translucent, then stir in 1/2 tsp cumin and 1/4 tsp salt.
Step 3: Fluff cooked quinoa with a fork, then fold in 1 can drained black beans, 1 cup thawed corn, the red onion mixture, and 1/4 cup chopped cilantro until evenly combined.
Step 4: Divide quinoa mixture into bowls, top with 1 diced avocado, and drizzle with 1 tbsp lime juice and 1 tsp lime zest, then sprinkle with extra cilantro.