Description
A guide for planning nutritious vegan meals for the week.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained
- 1 cup corn
- 1 bell pepper, diced
- 1 avocado, sliced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- Combine quinoa and vegetable broth in a pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Once cooked, fluff quinoa with a fork.
- In a bowl, mix quinoa, black beans, corn, and bell pepper.
- Drizzle with lime juice and season with salt and pepper.
- Serve topped with avocado slices.
Notes
- Store leftovers in the fridge for up to 3 days.
- This meal can be served warm or cold.
- Feel free to add other vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan meal planning, healthy eating, plant-based meals