Harissa Black Bean Quinoa Bowl
Harissa Black Bean Quinoa Bowl, a simple plant-based quinoa bean bowl with corn, bell peppers, onion, black beans, and spicy harissa sauce. A great meal prep recipe for healthy lunches all week long!
I love how easy grain bowls are to make and how great they are for meal prep. And this bowl hits all the boxes – hearty, high in plant-based protein, and holds up well in in the refrigerator. It’s a winner that we make again and again.
🌶 Ingredient notes + substitutions
- Quinoa: the foundation of this dish, quinoa is a protein-packed whole grain
- Black Beans: you’ll need one can of black beans to bring this recipe to life
- Bell peppers: one thinly sliced bell pepper, any color will do
- Red onion: about 1 cup of thinly sliced red onion, but any type of onion will work
- Sun-dried tomatoes: we’re using sun-dried tomatoes and their oil for extra flavor
- Cumin, salt, pepper: create deep flavor with cumin and balance with salt and pepper
- Harissa: a spicy sauce made with roasted red pepper, it adds a touch of heat to this bowl
- Olive oil: a small amount of oil to cook the vegetables
- Recommended tools: mixing bowl, large pan
🥣 How to make (step-by-step photos)
1️⃣ Step One: Cook the quinoa
First, cook quinoa according to package instructions. This usually means adding one part quinoa and two parts water to a saucepan and bringing to a boil, then reducing heat to medium and cooking covered until quinoa is soft (about 15 minutes).
Fluff the quinoa with a fork and set it aside when it’s done cooking.
2️⃣ Step Two: Cook vegetables and beans
Meanwhile, add a small amount of oil to a large pan over medium heat. Add bell peppers, onion, and corn to the pan. Mix in the seasonings, including cumin, salt, and pepper. Cook until the veggies are soft, about 5 minutes.
Next, add black beans and sun-dried tomatoes with their oil to the pan with the veggies. Cook for about 3 more minutes more.
3️⃣ Step Three: Mix quinoa and vegetables
Add the cooked quinoa to the pan with the cooked and seasoned vegetables and beans. Mix to combine, then remove from heat.
4️⃣ Step Four: Garnish with harissa sauce
Finally, put it all together by adding black bean quinoa bowl to a bowl and add a dollop of harissa sauce. Mix it all up and enjoy!
❓ Recipe questions + quick tips
Most grain bowls are healthy! Our grain bowls are made with a simple grain, beans, roasted veggies, spices, homemade sauce: all good-for-you ingredients that provide vitamins, minerals, and disease-fighting antioxidants. Additionally, these quinoa bowls with harissa are high in fiber and plant-based protein.
Traditional harissa is a paste made from a few simple ingredients, including red chilies, garlic, oil, an acid like vinegar or lemon juice, and spices. Some people use tomato paste, paprika, and other spices and seasonings to make harissa. It’s a delicious, spicy condiment that can be used as a topping for tacos, burgers, and grain bowls. It can also be mixed into salad dressings and pasta sauce or used as a dip for raw veggies.
The taste of harissa depends on what ingredients were used to make it. It typically has a deep, spicy flavor and can be sweet or smoky. It ranges in levels of heat depending on the types of chiles and peppers that were used to make the sauce. Most harissa recipes have strong garlicky flavors with a kick of citrus from lemon or orange juice.
🧊 How to store
- Refrigerator storage: You can store grain bowls in an airtight container in the fridge. Enjoy within 3-4 days.
- Freezer storage (if applicable): Store black bean quinoa bowls in a freezer-safe container before placing in the freezer. For best quality and flavor, enjoy within one month.
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Harissa Black Bean Quinoa Bowl
Ingredients
- ⅔ cup quinoa
- 1 ⅓ cups water to cook quinoa
- 2 teaspoons oil
- 1 cup bell pepper thinly sliced
- 1 cup red onion thinly sliced
- 1 cup corn fresh or frozen
- 1 cup black beans from about 1 can
- ½ cup sun dried tomatoes reserve 2 tablespoons oil
- 1 tablespoon cumin
- 1 pinch salt and pepper to taste
- 2 tablespoons harissa sauce
Instructions
- Cook quinoa: Cook quinoa by combing quinoa with water in a small pot, covering, and bringing to a boil. Then reduce to a simmer until the water is absorbed, about 12-15 minutes. Then uncover and let sit five minutes, then fluff with a fork.⅔ cup quinoa, 1 ⅓ cups water
- Cook vegetables: Meanwhile, heat oil in a large pan over medium-high heatl. Add sliced bell pepper, sliced onion, corn, cumin, and a pinch of salt and pepper and cook until soft, about five minutes. Then add black beans and sun-dried tomatoes (with the sun-dried tomato oil) and cook for another 3 minutes.2 teaspoons oil, 1 cup bell pepper, 1 cup red onion, 1 cup corn, 1 cup black beans, ½ cup sun dried tomatoes, 1 tablespoon cumin, 1 pinch salt and pepper
- Combine quinoa and vegetables: Add the cooked quinoa in the with the vegetables and stir to combine, cooking 2-3 minutes more.
- Garnish with harissa sauce: To serve, add to a bowl and top with a dollop of harissa.2 tablespoons harissa sauce
Nutrition
Notes
- Tools needed: large pan, mixing bowl in an airtight container in the refrigerator for up to five days; this is also a great meal prep bowl that can be frozen and reheated up to a month later.
- Prep ahead: Cook the quinoa and the vegetables ahead of time for easy bowl preparation.
- Leftovers + storage: Store leftover bowls in an airtight container in the refrigerator for up to five days; this is also a great meal prep bowl that can be frozen and reheated up to a month later.
- To reheat: To microwave, heat on high for 3 minutes, stirring halfway through; on stovetop, put bowl content into a pan and heat over medium heat until warm throughout.
UPDATE: This post was originally published in January 2019 and was updated for clarity in September 2024.
I tried this today, I didn’t have an egg but it was still really good. I’ll definitely make this again, I added a few more spices like cayenne instead to get the spicy flavor. It was good as leftovers.
This dish was fantastic! I left the egg out because I am allergic to eggs. It was fantastic!!