Cuban Avocado Black Bean Quinoa Bowl

with cilantro vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You probably see more Cuban food in places around you. And that's a very, very good thing; their cuisine is delicious. This quinoa bowl may not exactly be straight outta Havana, but it brings the flavors and spirit right into your kitchen. Quinoa and beans are topped with juicy tomatoes and rich avocado, flavored with a zesty lime and cilantro dressing. It all comes together for a meal you'll be glad you didn't embargo. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Avocado
  • ¾ cup Quinoa
  • 2 tsp. Vegetable Base
  • 1 Lime
  • ¼ oz. Cilantro
  • 5 oz. Black Beans
  • 4 oz. Grape Tomatoes
  • 2 tsp. Taco Seasoning
  • 1 Poblano Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    609
  • Carbohydrates
    74g
  • Fat
    31g
  • Protein
    17g
  • Sodium
    1291mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook the Quinoa

    Bring a small pot with quinoa, 1½ cups water, vegetable base, ¼ tsp. salt, and a pinch of pepper to a boil over high heat. Cover and reduce heat to medium-low. Cook until tender, 14-16 minutes. Remove from burner. Set aside covered. While quinoa cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Zest and halve lime. Cut one half into wedges and juice remaining half. Mince cilantro (no need to stem). Mince garlic. Drain black beans. Halve tomatoes. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Thinly slice. Stem poblano pepper, seed, halve lengthwise, and slice into ½” strips. Wash hands and cutting board after prepping.

  • 3

    Make the Cilantro Vinaigrette

    In a mixing bowl, combine 2 Tbsp. lime juice, 1 Tbsp. olive oil, cilantro, 1 tsp. lime zest, half the garlic (reserve remaining for black beans), ¼ tsp. salt, and a pinch of pepper. Set aside.

  • 4

    Cook the Black Beans

    Place a medium non-stick pan over medium heat. Add 1 Tbsp. olive oil and remaining garlic to hot pan. Stir until fragrant, 30-60 seconds. Add poblano pepper and stir occasionally until softened, 3-5 minutes. Add black beans, ¼ cup water, seasoning blend, and a pinch of salt. Bring to a boil. Once boiling, reduce heat to low, cover, and cook until heated through, 5 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing quinoa in a bowl and topping with black bean mixture, avocado, and tomatoes. Drizzle vinaigrette over dish and squeeze lime wedges over to taste. Bon appétit!

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