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

Instructions

1. Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
2. 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.
3. 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.
4. Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.