Crockpot Quinoa and Black Bean Bowl
Enjoy Crockpot Quinoa and Black Bean Bowl, a vibrant, plant-based meal with fluffy quinoa, hearty black beans, sweet corn, and colorful veggies in a zesty cumin-lime broth. This healthy, low-calorie slow-cooker dinner is perfect for meatless meals.
Why You’ll Love This Recipe
Crockpot Quinoa and Black Bean Bowl is the ultimate healthy comfort food—complete protein from quinoa + beans, tons of fiber, and bold Mexican-inspired flavor, all under 350 calories per generous bowl. It’s naturally vegan, gluten-free, and packed with nutrients, yet tastes like a restaurant dish. The slow cooker does all the work while you’re away, and you come home to a fragrant, ready-to-eat dinner. Perfect for meal prep, busy weeknights, or feeding a crowd on a budget—this colorful bowl will make meatless Monday your favorite day.
Recipe Tips and Tricks
- Rinse Quinoa → Removes bitterness.
- Add Quinoa Last → Prevents mushiness (last 30–45 min on high).
- Use Fire-Roasted Tomatoes → Instant flavor boost.
- Double Spices → They mellow during cooking.
- Finish with Lime → Brightens everything.
- Top Generously → Avocado, cilantro, and hot sauce make it amazing.
Crockpot Quinoa and Black Bean Bowl
Healthy, flavorful quinoa and black bean bowl made effortlessly in the crockpot.
Ingredients
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tsp oregano
- 1 tsp smoked paprika
- 1½ cups frozen corn
- 1½ cups quinoa, rinsed
- 2 cans (15 oz) black beans, rinsed
- 2 tsp chili powder
- 2 tsp cumin
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- Juice + zest of 2 limes
- Salt & pepper to taste
- Toppings: avocado, cilantro, jalape帽o, lime wedges
Instructions
- Rinse Quinoa → Place in fine strainer; rinse until water runs clear.
- Prep Veggies → Dice bell pepper and onion; mince garlic.
- Layer Crockpot → Add beans, tomatoes, corn, pepper, onion, garlic, spices.
- Season → Add salt, pepper, cumin, chili powder, paprika, oregano.
- Pour Broth → Add vegetable broth; stir gently.
- Slow Cook → Low 6 hours or high 3 hours.
- Add Quinoa → Stir in rinsed quinoa; cook on high 30–45 min until tender.
- Brighten → Stir in lime zest and juice.
- Taste & Adjust → Add more salt, lime, or spice if needed.
- Serve → Ladle into bowls, load with toppings, and enjoy this colorful feast!
Notes
- Quinoa goes in last 45 minutes to stay fluffy.
- Fire-roasted tomatoes make a huge flavor difference.
- Leftovers thicken—add broth when reheating.
- Toppings are non-negotiable for best flavor.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 164Total Fat 3gSaturated Fat 0gUnsaturated Fat 2gSodium 457mgCarbohydrates 31gFiber 6gSugar 5gProtein 7g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Quinoa → White or tri-color; rinse well.
- Black Beans → Canned (rinsed) or cooked from dry.
- Fire-Roasted Tomatoes → Adds smoky depth.
- Corn → Frozen or fresh off the cob.
- Bell Peppers → Red/yellow for sweetness.
- Vegetable Broth → Low-sodium to control salt.
- Cumin & Chili Powder → Core flavor; smoked paprika optional.
- Lime → Fresh juice and zest at the end.
Variations and Substitutions
- Protein Boost → Add chicken, ground turkey, or shrimp last hour.
- Spicy → Chipotle in adobo, jalapeños, or cayenne.
- Creamy → Stir in Greek yogurt or avocado at end.
- Different Beans → Pinto, kidney, or chickpeas.
- Grain Swap → Brown rice or farro (add earlier).
- Low-Sodium → Use no-salt-added tomatoes and broth.
Storage Options
- Refrigerator → Airtight container up to 5 days.
- Freezer → Freeze in portions up to 3 months (quinoa holds well).
- Reheating → Microwave or stovetop with splash of broth.
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