Meal Kit

Cuban Avocado Black Bean Quinoa Bowl

with cilantro vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meat lovers! If using a protein, cook in medium non-stick pan with 2 tsp. olive oil before beans and poblano. If using steak strips or flank steak separate into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. If using diced chicken, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Remove proteins to a plate before cooking beans. Add to quinoa as desired.

  1. 1

    Cook the Quinoa

    Rinse quinoa in a wire-mesh strainer. Bring a small pot with quinoa, 11/2 cups water, vegetable base, 1/4 tsp. salt, and a pinch of pepper to a boil over high heat.

    Once boiling, 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. 2

    Prepare the Ingredients

    Zest, halve, and juice lime.

    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 1/2” strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  3. 3

    Make the Cilantro Vinaigrette

    In a mixing bowl, combine lime juice, 1 Tbsp. olive oil, cilantro, 1 tsp. lime zest, half the garlic (reserve remaining for black beans), 1/4 tsp. salt, and a pinch of pepper. Set aside.

  4. 4

    Cook the Black Beans and Poblano

    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, 1/4 cup water, seasoning blend, and a pinch of salt. Bring to a boil.

    Once boiling, reduce heat to low. Cover, and stir occasionally until heated through, 4-5 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping quinoa with black beans, poblano, avocado, and tomatoes. Drizzle vinaigrette over bowl. Bon appétit!

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