Vegan Quinoa and Guac Bowl

Ingredients

• 1 (15 ounce) can pinto beans, rinsed and drained
• Quinoa:
• 2 1/2 cups water
• 2 cups quinoa
• 1/2 teaspoon kosher salt
• Veggie Bowl:
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 teaspoon ground black pepper
• 4 cups lettuce leaves
• 1 cup vegan shredded cheese blend
• 1 avocado – peeled, pitted, and sliced
• 1/4 cup vegan sour cream

Directions

Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.

Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes.

Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes.

Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.