The Simple Veganista · by Julie | The Simple Veganista★ 5.0
KALE + BLACK BEAN BURRITO BOWL
NUTRITION · PER SERVING30M COOK
CAL 44%·PRO 69%
CARBS 123G55% OF CAL
33G FIBER81G OTHER9G TOTAL SUGAR
FAT 34G34% OF CAL
5G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing bowl of quinoa, kale, black beans, and avocado with chipotle-tahini dressing. Fresh, flavorful, and plant-based.
mainmexicanbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup dry quinoa
- 1 3/4 cups water + 2 tablespoons
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- mineral salt, to taste
- 1/2 teaspoon red pepper flakes
- 1/2 bunch kale, center stem removed and julienned
- 1 – 2 limes
- 3 tablespoons tahini
- 2 – 3 tablespoons water, plus more as needed
- juice of 1/2 lime
- 1/8 – 1/4 teaspoon chipotle powder
- dash garlic + onion powder
- pinch of salt
- 1 can (15 oz.) black beans or 1 1/2 cups Instant Pot Black Beans
- 1 batch Pico de Gallo
- 1 avocado, sliced
- cilantro, chopped
- lime wedges
At a glance
PER SERVING · TIME 30M
CAL 44%·PRO 69%
CARBS 123G55% OF CAL
33G FIBER81G OTHER9G TOTAL SUGAR
FAT 34G34% OF CAL
5G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1077mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1997mg
- Calcium
- 330mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1077MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.