Avocado and bean salad recipe | vegan + meal prep option

You can assemble this filling healthy avocado and bean salad pretty quickly. We needed around 10 minutes (although you will need to have the quinoa ready). This vegan bowl is high-fiber, high-protein, gluten-free and simple to meal prep.

We made this bowl twice already and had it for lunch, healthy & satisfying. The second time we added some of that guacamole with cucumbers and forgot all our worries, forgot all our cares. Downtoooooown.

Here’s how to make it.

How it comes together

It’s simple. You basically arrange all individual ingredients in a bowl, so they look pretty and then have two options:

Option #1: Add some dressing with lemon, garlic and olive oil (what you see in the pictures) then mix everything together

OR

Option #2: Slap some guacamole on top of everything (you can leave out the avocado in this case)

We honestly felt the second option was more satisfying to us, but the first one wasn’t bad either – if you’re craving a “lighter meal”. Although what’s light about avocado, beans, and quinoa? Not much, right?

Alternatives

We had some kidney beans, so obviously used those. But if you don’t have or don’t like kidney beans, feel free to use any legume you like – chickpeas, lentils, black beans, white beans, beans.

Then we had some quinoa already cooked – you can use any other grain here, or leave it completely out.

Corn – we had some frozen corn, but you can also use canned or if it’s summer when you read this – use fresh.

We also used tomatoes, cucumbers, because they’re our go to’s. And we also added some roasted peppers that we had in our freezer. So good, but if you don’t have these – feel free to use any fresh or roasted vegetables you like. Whatever is in season – broccoli, cauliflower, cabbage, Brussels sprouts, pumpkin, sweet potato, carrots – everything would go well here.

After all that you take a fork or a big spoon and dig in.

A warning: the bowl will not look pretty for too long.

Meal Prep Option

If you want to meal prep this – use roasted (broccoli, cauliflower, even pumpkin) or whole fresh vegetables (so, for example, whole cherry tomatoes instead of chopped tomato) and keep dressing/guacamole separate. Also, don’t open the avocado until you’re ready to serve it – but this only takes 30 seconds.

The other way to make this bowl, which we would prefer – is to keep all individual parts separate until serving. So cooked quinoa, roasted vegetables, sauce or dressing – all go to different containers. We used to always prepare our lunch for work we like this in the morning. And this way we're eating something fresh can switch things up, but don’t spend too much time cooking.

We hope you enjoy this recipe!

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