If you like to meal-prep, buddha bowls are a great way to add a variety of flavors to your meals, since you can mix and match ingredients. This black bean bowl is a favorite. You can substitute quinoa for rice or add more roasted veggies.
A main ingredient for my black bean bowls is the black bean curry. I find that black beans blend better with more types of veggies than chickpeas. And if you make the curry saucy, dressing becomes optional.
Black Bean Bowl
The recipe I outline here is for the black bean curry and also the mustard dressing. For the bowl, I added: quinoa, roasted corn heated up in butter, grated carrots, pickled red onions, roasted broccoli, mung beans sprouts, jicama, and avocado
On Beans
Buying dry beans in bulk is a game changer. They go through less processing than canned ones. It’s a lot cheaper and you can add flavors to it while you cook them. I recommend cooking dry beans in pressure cooker such as an instant pot.