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Vegan Quinoa and Guac Bowl

"Mmmm...this vegan recipe is so delicious and guilt-free! Even if you're not vegan, I whole-heartedly believe in giving your body a break from eating meat once in a while with a perfectly light dish like this one."

Ingredients :

1 (15 ounce) can pinto beans, rinsed and drained
Quinoa:
2 1/2 cups water
2 cups quinoa
1/2 teaspoon kosher salt
Veggie Bowl:
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 teaspoon ground black pepper
4 cups lettuce leaves
1 cup vegan shredded cheese blend
1 avocado - peeled, pitted, and sliced
1/4 cup vegan sour cream

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes.
Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes.
Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.