Black Bean & Parsnip Taco Bowl With Avocado-Herb Dressing
20m prep 10m cook 40m ready
A Mexican-inspired bowl with black beans, quinoa, and parsnip, topped with pickled radish and onion and a creamy avocado-herb dressing. Packed with healthy fats and protein, it's perfect for lunch or dinner.
Ingredients
- 1/2 cup radish thinly sliced
- 1/2 cup red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 tsp sea salt
- 1/2 tsp pure maple syrup
- 1 tbsp avocado oil
- 2 cup cooked black beans
- 1/4 cup red onion finely diced
- 1 clove garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp ground sweet paprika
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- cayenne pepper
- 2 cup cooked quinoa
- 1 cup parsnip grated
- 1 avocado sliced
- 1 cup fresh cilantro roughly chopped
- 0.5 lime halved
- 1/2 cup Avocado-Herb Dressing
Nutrition (per serving, estimated)
Estimated based off 13 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 499 mg
- Iron: 20 mg
- Magnesium: 735 mg
- Phosphorus: 1668 mg
- Potassium: 4888 mg
- Zinc: 14.2 mg
Let's Cook
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Step 1.
In a small bowl, combine ½ cup thinly sliced radish, ½ cup thinly sliced red onion, ½ cup apple cider vinegar, ¼ teaspoon sea salt, and ½ teaspoon pure maple syrup. Let sit for 30 minutes to pickle while you prepare the remaining ingredients.
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Step 2.
While the radish and onion pickle, make the dressing: In a blender, combine ¼ medium avocado, ¼ cup unsweetened almond milk or water, ¼ cup chopped fresh cilantro, 2 tablespoons extra-virgin olive oil, 1 tablespoon freshly squeezed lime juice, a pinch of sea salt, and a pinch of freshly ground black pepper. Blend on high for 1 to 2 minutes, until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired. Set aside.
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Step 3.
While the radish and onion continue pickling, prepare the beans: In a medium skillet over medium heat, warm 1 tablespoon avocado oil. Add 2 cups cooked black beans, ¼ cup finely diced red onion, 1 minced garlic clove, ½ teaspoon ground cumin, ½ teaspoon ground sweet paprika, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, and a dash of cayenne pepper. Cook for about 5 minutes, stirring occasionally, until the onions are fragrant and the beans are warmed through. Turn off the heat.
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Step 4.
Assemble each bowl: Divide 2 cups cooked quinoa, the black bean mixture, 1 cup grated parsnip, 1 sliced medium avocado, 1 cup roughly chopped fresh cilantro, and the pickled radish and onion between two bowls. Garnish each with a lime wedge and serve with the avocado-herb dressing.
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