Plant-Based Dinners in Under 30 Minutes

Why make this recipe

Making plant-based dinners is a great way to add more vegetables to your diet. They are healthy and can be quick to prepare, which is perfect for busy weeknights. Trying new recipes can also help you discover delicious new flavors you may have never tasted before. This particular recipe is designed to be ready in under 30 minutes, making it easy to enjoy a wholesome meal without spending too much time in the kitchen.

How to make 19 Plant-Based Dinners in Under 30 Minutes

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Lime wedges for serving
• Fresh cilantro for garnish (optional)

Directions:

1. Rinse the quinoa under cold water. In a medium pot, bring the vegetable broth to a boil and add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced red bell pepper, and sauté for 3-4 minutes until it starts to soften.
3. Add the corn, black beans, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes until heated through.
4. Once the quinoa is done, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir everything together.
5. Serve the quinoa mixture on plates and top with sliced avocado, lime wedges, and fresh cilantro if desired.

How to serve 19 Plant-Based Dinners in Under 30 Minutes

This meal is best served warm, right after cooking. You can add extra toppings like salsa or hot sauce for added flavor. Enjoy it on its own, or pair it with a simple side salad or tortilla chips for a more filling meal.

How to store 19 Plant-Based Dinners in Under 30 Minutes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the quinoa mix until warmed through, adding a splash of water if needed to keep it moist.

Tips to make 19 Plant-Based Dinners in Under 30 Minutes

• You can use leftover grains like rice or farro instead of quinoa for a different flavor.
• Feel free to swap or add vegetables according to your preference, like spinach or zucchini.
• If you like it spicy, add diced jalapeños or red pepper flakes.
• Prepare all your ingredients before cooking to save time.

Serving Ideas

Serve this plant-based dinner with a side of grilled vegetables or a refreshing coleslaw. You could also wrap it in a tortilla for a tasty burrito.

Final Thoughts

Plant-based dinners don’t have to be complicated or time-consuming. This recipe shows how quick and easy it can be to prepare a healthy meal full of flavor. With just a few ingredients, you can create a dish that is not only tasty but also colorful and nutritious.

FAQs

1. 
   

   Can I use a different type of bean?
   Yes, you can substitute black beans for kidney beans, pinto beans, or any bean of your choice.

   
   
2. 
   

   Can I make this recipe gluten-free?
   Yes, quinoa is naturally gluten-free, and all the other ingredients listed are also gluten-free.

   
   
3. 
   

   Is this recipe filling?
   Yes, this dish is quite filling due to the protein from quinoa and beans, alongside healthy fats from the avocado.

   
   
4. 
   

   How can I make this recipe lower in calories?
   You can reduce the amount of oil used or skip the avocado if you are looking to lower the calories, while still enjoying a hearty meal.

   
   
5. 
   

   How long will this meal take to prepare?
   This recipe is designed to be made in under 30 minutes, making it a quick and easy dinner option.

   
   

Plant-Based Quinoa Bowl

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• Author: chahdrecipes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A quick and nutritious plant-based quinoa bowl with black beans, vegetables, and avocado, ready in under 30 minutes.

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Ingredients

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• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Lime wedges for serving
• Fresh cilantro for garnish (optional)

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Instructions

1. Rinse the quinoa under cold water. In a medium pot, bring the vegetable broth to a boil and add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced red bell pepper, and sauté for 3-4 minutes until it starts to soften.
3. Add the corn, black beans, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes until heated through.
4. Once the quinoa is done, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir everything together.
5. Serve the quinoa mixture on plates and top with sliced avocado, lime wedges, and fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of water if needed.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg