High Protein Quinoa Black Bean Bowl — 24g Protein

This high protein quinoa black bean bowl is the bowl I make when I want something filling that does not need meat. Fluffy quinoa, black beans, sweetcorn and crunchy veg, all pulled together with a tahini-lime dressing — 24g of protein and about 580 calories per serving, ready in 25 minutes.

Quinoa and black beans do the protein work together: quinoa is a complete protein on its own, and the beans, pumpkin seeds and tahini push the bowl up to 24g. The warm quinoa soaks up the dressing better than cold quinoa does, so build the bowl while the quinoa is still warm.

Why you’ll love it

• 24g protein per serving, about 580 calories
• 25 minutes, one pot for the quinoa
• No meat, naturally vegan
• Meal prep friendly — keeps 3 days in the fridge

Ingredients

• 2/3 cup dry quinoa, rinsed
• 1 1/3 cups water
• 1 can (400g) black beans, drained and rinsed
• 1 cup sweetcorn (frozen and thawed, or canned and drained)
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 red onion, finely diced
• 1 lime, juiced, plus wedges to serve
• 2 tbsp pumpkin seeds
• Fresh coriander, chopped
• 3 tbsp tahini
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper

Equipment used

• A medium saucepan with a lid, for cooking the quinoa
• A fine mesh strainer, for rinsing the quinoa and the beans
• A large mixing bowl, for tossing everything together
• A small bowl and whisk, for the tahini-lime dressing

Instructions

1. Rinse the quinoa under cold water. Put it in a saucepan with the water and a pinch of salt. Bring to a boil, then cover, turn the heat low and simmer for 15 minutes until the water is absorbed. Rest 5 minutes, then fluff with a fork.
2. While the quinoa cooks, whisk the tahini, lime juice, olive oil, cumin, smoked paprika and a pinch of salt in a small bowl. Add cold water a tablespoon at a time until it pours like thin cream.
3. Drain and rinse the black beans. Tip them into a large bowl with the sweetcorn, cucumber, tomato and red onion.
4. Add the warm quinoa to the bowl and toss everything together.
5. Divide between 2 bowls. Drizzle over the tahini-lime dressing, scatter the pumpkin seeds and coriander, and serve with lime wedges.

Tips

• Rinse the quinoa properly or it tastes bitter.
• Warm quinoa soaks up the dressing better than cold — build the bowl while it is still warm.
• The undressed bowl keeps 3 days in the fridge; keep the dressing in a separate jar and drizzle it on when you eat.
• Add a fried egg on top if you want more protein — about 6g extra per egg.

Nutrition (per serving) — estimated

Estimated nutrition per serving. These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Chickpea and Feta Salad
• High Protein Paneer and Greek Yogurt Bowl
• High Protein Tuna and White Bean Salad

FAQ

Is quinoa a complete protein? Yes — quinoa has all nine essential amino acids, and paired with black beans this bowl reaches 24g of protein per serving.

Is this high protein quinoa black bean bowl good for meal prep? Yes — the bowl keeps 3 days in the fridge. Keep the dressing in a separate jar and drizzle it on when you eat, so nothing goes soggy.

Is it vegan? Yes — everything in the bowl is plant-based, and the tahini-lime dressing has no dairy.

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