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Quinoa and Black Bean Buddha Bowl

This nutrient dense Quinoa and Black Bean Buddha Bowl contains leafy greens, quinoa, black beans, sweet corn and cashew dressing, making it a magnesium powerhouse.
Prep Time 20 mins
Total Time 20 mins
Course lunch, Main Course, Salad
Servings 4


  • food processor OR high-speed blender


  • 1 cup quinoa
  • 2 cups water
  • 4 cups leafy greens
  • 2 cups black beans
  • 2 cups sweet corn frozen or *canned
  • 2 cups chopped cucumber
  • 2 cups chopped tomatoes
  • optional
  • 1 avocado
  • ¼ cup pumpkin seeds

Sun-dried Tomato Dressing

  • ¼ cup cashews soaked in water to soften
  • ¾ cup water
  • 2 tablespoons sun-dried tomatoes oil packed
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon tomato paste
  • ¼ tsp chili powder
  • ¼ tsp chili flakes
  • ¼ tsp salt
  • Pepper to taste


  • Rinse quinoa under cold water. Add rinsed and drained quinoa and 2 cups water to a medium saucepan. Bring to a boil. Cover and reduce heat to simmer for 12-15 minutes, until water is absorbed. Let sit for five minutes. Fluff with a fork.
  • While quinoa is cooking, add frozen corn to boiling water in a saucepan. Reduce heat to simmer and cook for 3-4 minutes. Drain. *Canned corn does not have to be heated; simply drain and rinse.
  • Combine cashews and water food processor or high-speed blender. Add remaining ingredients and process until creamy.
  • Divide leafy greens between four bowls. Add ½ cup each of quinoa, black beans, corn and veggies to each bowl. Top with dressing. Add avocado slices and pumpkin seeds if desired.
Keyword black beans, buddha bowl, creamy cashew dressing, creamy vegan dressing, plant based, quiona