Black Bean Fiesta Bowls Recipe

When it comes to lunch, you want something delicious, satisfying, and quick to make. These bowls, with a filling trifecta of eggs, quinoa, and black beans, fit the bill. Add them to your meal prep routine and set yourself up for a week of work lunches worth looking forward to!

To make the quinoa

1. Bring 1 cup uncooked rinsed quinoa, 1 3/4 cups of water, and 1/2 teaspoon of salt to a boil. Reduce heat to low, cover, and cook for about 17 minutes, or until no water remains.
2. Remove the pan from the heat and let it stand for 5 minutes. Remove the lid and fluff with a fork.

To make the bowls

1. Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil, then turn off heat and let stand for 13 minutes.
2. Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and cut into quarters.
3. Heat 2 tablespoons of olive oil with the garlic in a large skillet over medium heat for 1-2 minutes until fragrant. Add the onion and cook, stirring occasionally, for 5-7 minutes until softened. Stir in the black beans, cumin, lime zest, and 1/2 cup of water. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally and crushing the beans lightly as you stir, for 8 minutes until the bean mixture is thickened and liquid reduced. Remove the pan from the heat and set aside to cool.

To make the dressing

1. Whisk together 2 tablespoons of lime juice, honey, mustard, and the remaining 4 tablespoons of olive oil.
2. Add the minced cilantro and season with salt and pepper to taste.

To assemble the bowls

1. Divide the quinoa among 4 resealable containers and add the bean and onion mixture to each.
2. Sprinkle the avocado quarters with the remaining 1 teaspoon lime juice and divide among the containers along with the radishes, cilantro leaves, and quartered eggs.
3. Reserve the dressing (about 2 tablespoons per serving) on the side until ready to serve.