Zesty Quinoa and Black Bean Grain Bowl

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A colorful, protein-packed grain bowl with roasted vegetables, tangy avocado, and a zesty lime dressing. This Mexican-inspired vegan recipe (vegetarian), ready in about 60 minutes, pairs quinoa, black beans, corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1 cup quinoa
• 1 can (15 oz), drained and rinsed black beans
• 1/2 cup, kernels corn
• 1/2 cup, finely diced red onion
• 1, sliced avocado
• 2 tbsp, juice lime
• 1 tbsp olive oil
• 1 tbsp, chopped cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer on a baking sheet and roast for 25 minutes until crisp.
2. Step 2: In a large bowl, combine 1 cup cooked quinoa, 1 cup black beans, 1/2 cup corn kernels, and 1/2 cup diced red onion. Toss to mix.
3. Step 3: In a small bowl, whisk 2 tbsp lime juice, 1 tbsp olive oil, 1 tbsp chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper to make the dressing.
4. Step 4: Pour the dressing over the grain bowl and toss to coat. Top with sliced avocado and additional cilantro. Serve immediately.