Loaded Guacamole Buddha Bowl


August 26, 2019

This quick and delicious vegan meal is packed with protein, fiber, slow-low carbs, and healthy fats... all in one beautiful bowl.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2 Servings


1 avocado, peeled and pitted

3 Tbsp finely chopped organic red onion

1 Tbsp lime juice

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

3 Tbsp chopped fresh cilantro

1 cup frozen pre-cooked organic quinoa

2 cups organic cooked black beans (canned is fine)

2 cloves garlic, minced

1/2 tsp cumin

2 cups organic mixed greens or baby spinach

1 cup organic heirloom cherry tomatoes, sliced in half

1 small organic red bell pepper, sliced

1 small organic cucumber, peeled and thinly sliced

1 small jalapeño, thinly sliced (optional; remove the seeds for less heat)


1In a medium bowl, mash the avocado with a fork, then combine with the lime juice, sea salt, black pepper, and cilantro; set aside to let flavors develop.

2Reheat quinoa according to package directions, and season to taste with salt and pepper.

3Meanwhile, combine black beans, garlic, and cumin, and heat in a small saucepan until steamy.

4Divide the greens, tomatoes, bell pepper slices, finely chopped red onion and cucumber between two bowls, then top each bowl with half the beans and half the guacamole.

5Sprinkle with sliced jalapeño if desired, and behold how beautiful healthy food can be!

6Store any leftovers in an airtight container in the fridge for up to 4 days.

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.


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