Zucchini season! If you’ve already made your fair share of zucchini noodles and zucchini bread, these black bean zucchini bowls are an easy way to change things up. Paired with black beans and quinoa (a plant-based protein power combo) and a creamy, dairy-free chipotle-tahini sauce these bowls are super satisfying and affordable to make.
These zucchini bowls have about 12 grams of plant-based protein per serving from the beans and the quinoa. But if you’re looking for extra protein power, feel free to add your favorite! Cooked tofu, tempeh, shrimp, or chicken would all be good here.
Like most of my recipes, this is a total choose-your-own-adventure situation. I served this bowl with cabbage to keep the Mexican-inspired theme, but any vegetables would work here! Same goes for the quinoa; sub it out for your favorite grain or make these bowls grain-free by using cauliflower rice instead.
And a little side note: you don’t have to rinse your quinoa before cooking. 😉
While the vegetables, protein, and grains can be subbed in or out depending on your preferences or what you have… don’t skip the chipotle-tahini sauce! It’s what ties the whole meal together and I think you’re going to love it.
And if you have leftover sauce, it goes really well on tacos… just saying.
These zucchini bowls are one of my favorite healthy and affordable meals. Here’s the cost breakdown for four servings:
4 zucchini – $4
1 can of black beans – $2
1/2 cup quinoa – $1
1/2 cup tahini – $2
1 lemon – $.50
1 lime – $.50
1 head of garlic – $1
1 jalapeño – $1
The total for four servings is about $12 so these black bean zucchini bowls are about $3 per serving and are packed with nutrients. Enjoy!
Black Bean Zucchini Bowls with Chipotle-Tahini Sauce
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stir-Fry
- Cuisine: American
- Diet: Vegan
Description
Healthy black bean zucchini bowls with creamy chipotle-tahini sauce! A quick, easy, and satisfying dinner recipe. Vegan and gluten-free.
Ingredients
Black Bean Zucchini Bowls
- 1/2 cup uncooked quinoa
- 1 tablespoon coconut oil
- 2 large zucchini (or 4 small), cut into 1-inch sticks
- 6 garlic cloves, minced and divided
- 1 jalapeño pepper, minced (seeds removed if you prefer less heat)
Chipotle-Tahini Sauce
- 1/2 cup tahini paste
- 1/4 cup water
- 1–2 tablespoons adobo sauce from a can of chipotle peppers
- juice of 1 lemon
- 2 cloves of garlic
- 1/4 teaspoon salt, plus more to taste
Assembly
- 1 can black beans, drained
- 1 lime
- sliced cabbage (or slaw mix) and cilantro for serving, optional
Instructions
- Cook the quinoa. Add 1/2 cup quinoa and 1 cup of water to a saucepan and bring to a boil. Cover, decrease the heat to low, and cook 15-20 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
-
Heat the coconut oil in a large skillet over high heat. Add the zucchini, garlic, and jalapeño. Give a quick stir and then cook undisturbed for 1 minute. Season with salt and stir again. Cook for another minute or so until the zucchini is browned and tender.
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Make the chipotle-tahini sauce. Add the tahini, water, adobo sauce (start with 1 tablespoon), lemon juice, garlic, and salt to a blender and blend until smooth and creamy. Add more water, 1 tablespoon at a time, if necessary to reach a pourable consistency. Season with more salt to taste, if needed.
-
Mix together 1 can of drained black beans with the cooked quinoa and the juice of one lime. Season with salt to taste.
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Divide the black bean-quinoa mixture and the cooked zucchini between four bowls. Drizzle each with the chipotle-tahini sauce and garnish with sliced cabbage and cilantro, if using.
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