Easy Quinoa and Pinto Bean Vegan Bowl

Easy Quinoa and Pinto Bean Vegan recipe served a bowl.
Easy Quinoa and Pinto Bean Vegan recipe served a bowl.

Easy Quinoa and Pinto Bean Vegan Bowl

Summer is a vibe and sticking to routines is not easy. So much spontaneity needs some real food fuel. Late nights, road trips, beach days or whatever your summer style is, easy and quick one skillet meals are the key to keeping up with all the fun.
5 from 4 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Keyword: Easy, Plant-Based Bowl, Vegan Bowl
Author: Sara
Servings: 2


  • 1 tsp olive oil
  • 1 can pinto beans rinsed and drained
  • 1 cups quinoa cooked and chilled
  • 1 yellow squash diced
  • 1 cup Brussels sprouts halved
  • 1 avocado halved and sliced
  • 1/2 red bell pepper diced
  • 2 green onions diced
  • 1/2 cup corn frozen
  • 1/2 lime cut in wedges
  • 1/4 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 red onion diced


  • Heat non-stick skillet over medium heat with oil. Add Brussels, squash, red onion and bell pepper, season with salt, smoked paprika and garlic powder and cook for 7 minutes stirring occasionally
  • Add pinto beans, quinoa and 1/4 cup water, do not stir and cover the pan and cook for 3 minutes
  • Open cover, stir and then cook for an additional 2 minutes to assure that all is hot and veggies are fork tender
  • Garnish with green onion, avocado and a squeeze of lime.
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