A vibrant, colorful bowl of comfort awaits you with each spoonful of this High-Protein Refried Bean Veggie Bowl. Packed with delicious flavors and textures, this dish comes together in about 30 minutes and is perfect for a quick, healthy meal. The combination of creamy beans, fresh veggies, and zesty dressing creates a satisfying and nutritious experience that will leave you feeling full and energized.
This recipe is ideal for anyone seeking a plant-based meal that’s not only high in protein but also easy to assemble. Whether you’re planning a hearty lunch or a quick dinner, this bowl can be prepped ahead of time and stored, making it a convenient option for busy days.
Why You’ll Love This Recipe
- You get both creaminess from the mayo and crunch from fresh veggies.
- It’s versatile enough to customize with your favorite grains.
- The zesty dressing adds a flavorful kick that ties everything together.
- It’s quick and simple to make, ready in just 30 minutes.
What You’ll Need
Here’s everything you’ll need to make this delicious dish.
For the Beans
- 15 ounces pinto beans, canned, with liquid
- 3 green onions, ends trimmed, pressed with a knife
- 1 small jalapeño, scored at the bottom
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon Tajin, optional
- 2 teaspoons olive oil
- Fresh lime juice, to taste
- Salt and black pepper, to taste
For the Dressing
- ¾ cup mayonnaise, vegan
- ¼ cup unsweetened nondairy milk
- ¾ teaspoon apple cider vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- Salt and freshly ground black pepper, to taste
For Serving
- ¾ cup cooked brown rice, or grain of choice
- 1 red bell pepper, diced
- 2 small Roma tomatoes, diced
- 1 avocado, diced
- ½ cup sweet corn kernels, frozen, thawed
- ⅓ cup sliced kalamata olives
- ¼ cup chopped fresh cilantro, or parsley, or green onions for garnish, optional
*Consider canned beans for quick prep.
Substitutions & Swaps
- Use black beans instead of pinto beans.
- Swap olive oil for avocado oil.
- Replace brown rice with quinoa.
- Use coconut yogurt for dressing instead of mayo.
How to Make It
Follow these simple steps to create your flavorful bowl.
Simmer the beans
Place the beans and liquid, green onions, jalapeño, chili powder, onion powder, garlic powder, oregano, cumin, and Tajin (if using) into a small saucepan. Add 2/3 cup water. Bring to a gentle boil over medium-high heat before reducing the heat to a simmer. Stir and cover. Cook for 20 minutes, stirring occasionally.
Cook the beans further
Remove the lid and cook for about 3 minutes more, or until most of the liquid has evaporated, stirring occasionally. Remove the jalapeño and green onion. Add the olive oil and cook over medium heat for about 5 minutes, or until most of the liquid has evaporated, and the beans start to sizzle.
Mash the beans
Mash and stir the beans at the same time, until about three quarters of the beans are mashed, or until the desired consistency. Remove from the heat. Add fresh lime juice to taste. Season with salt and pepper.
Make the dressing
Transfer the mayonnaise, nondairy milk, cider vinegar, parsley, dill, onion powder, and paprika to a medium bowl. Mix well to combine. Season with salt and black pepper.
Assemble the bowl
Add the desired amount of beans, chopped veggies, and grain to a bowl. Drizzle with a generous amount of ranch dressing for serving.
How to Store It
Fridge: Up to 4 days in an airtight container.
Freezer: No, ingredients do not freeze well.
Reheat: Microwave on high for 1-2 minutes.
Tips for Best Results
- Adjust spices according to your heat preference.
- Use fresh herbs for a brighter dressing flavor.
- Ensure beans are well-reduced for a firmer texture.
- Experiment with different grains for variety.
Serving Suggestions
- Serve with tortilla chips for added crunch.
- Pair with a fresh green salad for extra nutrients.
- Offer as a filling for burritos or tacos.
