These Caprese Quinoa Lunch Bowls are fresh, flavorful and easy to throw together! They can be prepared ahead of time for healthy, vegetarian meal prep lunches, or enjoyed as a colorful side salad to accompany dinner. These summer inspired lunch bowls are packed with protein, while also feeling light and refreshing.
The kids are back to school, which kind of makes it feel like summer is over, but really, it’s in full swing! My cherry tomato plants are also in full swing and producing regularly now. I’m excited to finally be able to share my first recipe using them, along with a big handful of garden basil These Caprese Quinoa Lunch Bowls are bursting with fresh summer flavors and great for vegetarian meal prep
Cherry tomatoes are my favorite thing to grow in the garden, so this year I made sure to plant a few different varieties. I love looking at all the colors and each one taste just a little bit different. Fresh tomatoes are great for these Caprese Quinoa Bowls, but any kind will work great!
Why You’ll Love These Refreshing Quinoa Salad Meal Prep Bowls!
Easy to make – There isn’t much actual cooking involved in this recipe, aside from preparing the quinoa. I love meals with minimal preparation, especially in the summer.
Taste like summer – Tomato and basil are such classic summer flavors, and this recipe is bursting with both! You’re more than welcome to add any extra garden veggies or herbs you have on hand.
Great for meal prep – This recipe is great because you can prep both the quinoa and caprese chickpea salad ahead of time and assemble these bowls easily before work, or at the beginning of the week.
Caprese Quinoa Bowl Recipe Ingredients
Quinoa – I like to use quinoa as a base to these lunch bowls because it’s quick and easy to prepare and it’s packed with protein and nutrients. You can use a different grain if you prefer though.
Cherry Tomatoes – I used my garden cherry tomatoes, but any kind of tomatoes will work. If using a large tomato, just dice it into smaller, bite sized pieces before adding in.
Basil + Garlic – Fresh basil is a must for this recipe! It adds so much flavor and perfectly compliments the tomatoes. I also like to add a few cloves of freshly minced garlic, use as much as you like!
Chickpeas – Chickpeas are not traditional in a caprese salad, but they add extra protein and are mild in flavor, so I added them in. White beans could be used as well.
Roasted Red Peppers – Roasted red peppers are also not traditional in a caprese recipe, but I had some on hand and they help compliment the sweetness from the tomatoes and baslamic vinegar.
Vinegar + Oil – I dressed these bowls with a simple sauce, using just olive oil, balsamic vinegar, salt and pepper. You can also use a store-bought balsamic vinaigrette if you prefer.
Mozzarella Pears – I added a few mozzarella pears to the top of each bowl. You can also just dice up a big ball of fresh mozzarella. I would suggest using fresh, as it has a creamier texture that goes well with this recipe.
Greens – I like to add some fresh greens to these lunch bowls. You can use lettuce greens, kale, spinach, arugula or any other green you prefer. They just add some extra color and nutrients.
How To Make Easy Caprese Quinoa Lunch Bowls
Cook quinoa according to package directions. Let quinoa sit, with lid on for about 10 minutes before fluffing with a fork. Set aside and allow to cool.
To a large mixing bowl, add the chickpeas, cherry tomatoes, roasted red pepper, basil and garlic. Next, pour over the olive oil and balsamic vinegar. Give everything a good mix and season with salt and pepper, to taste.
You can either assemble all the bowls at once and store until ready to eat, or you can prepare the quinoa and tomato salad and store separately until ready to assemble and eat bowls. If you assemble everything at once, you do run the risk of the greens wilting more quickly.
To each lunch bowl: 1 cup cooked quinoa, a handful of fresh greens, 1/4 of the tomato/chickpea mixture (use a slotted spoon so you leave behind most of the liquid dressing. Next, add in about 5 mozzarella pears to the top and some fresh basil leaves, if desired. You can then spoon desired amount of extra dressing over individual portions.
Recipe Frequently Asked Questions
This recipe is gluten free.
Make this recipe vegan by using a vegan mozzarella cheese substitute. These days they have pretty good ones at specialty grocery stores like Whole Foods.
Can this recipe be made as a big salad? Yes, instead of packing this recipe into individual meal prep containers, you can just put everything into a big bowl together and mix it up. I would suggest chopping up the greens and the mozzarella pears into smaller pieces.
Can these bowls be made ahead of time? Yes, I would suggest preparing the quinoa and tomato salad ahead of time. Then, each morning you can quickly throw together a bowl that is fresh and delicious!
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Vegetarian Meal Prep Recipes?
These Caprese Quinoa Salad Lunch Bowls are fresh, flavorful and easy to throw together! They can be prepared ahead of time for healthy, vegetarian meal prep lunches, or enjoyed as a colorful side salad to accompany dinner. These summer inspired lunch bowls are packed with protein, while also feeling light and refreshing.
Ingredients
1 1/2 cups dried quinoa, white or tri-color
2 cups cooked chickpeas
1 pint cherry tomatoes, sliced in half
1/2 cup small diced roasted red peppers
1–3 cloves garlic, minced
1/4 cup chopped fresh basil
1 (8 oz) container mozzarella pears
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and black pepper, to taste
Balsamic glaze, if desired
Instructions
Cook quinoa according to package directions. Let quinoa sit, with lid on for about 10 minutes before fluffing with a fork. Set aside and allow to cool.
To a large mixing bowl, add the chickpeas, cherry tomatoes, roasted red pepper, basil and garlic. Next, pour over the olive oil and balsamic vinegar. Give everything a good mix and season with salt and pepper, to taste.
You can either assemble all the bowls at once and store until ready to eat, or you can prepare the quinoa and tomato salad and store separately until ready to assemble and eat bowls. If you assemble everything at once, you do run the risk of the greens wilting more quickly.
To each lunch bowl: 1 cup cooked quinoa, a handful of fresh greens, 1/4 of the tomato/chickpea mixture (use a slotted spoon so you leave behind most of the liquid dressing. Next, add in about 5 mozzarella pears to the top and some fresh basil leaves, if desired. You can then spoon desired amount of extra dressing over individual portions. A drizzle of balsamic glaze would be nice too, if you like. Place lid on and refrigerate until ready to eat.
Notes
How to cook the quinoa: Rinse and drain 1 1/2 cups dried quinoa well and then add to a small saucepan. Add in 3 cups of water and place the lid on. Turn burner on medium heat until mixture starts to simmer. As soon as it comes to a simmer, turn heat to the lowest setting and allow quinoa to cook, with the lid on, until all the water has absorbed and cooked out. Let quinoa sit, with lid on for about 10 minutes before fluffing with a fork. Set aside and allow to cool.
These flavorful Chipotle Black Beans are easy to make and can be used in many different ways. The chipotle peppers give these protein-packed black beans a spicy kick that really takes them to the next level. This freezer-friendly recipe can be enjoyed with rice, tortillas, or salads. Make a big batch today to have on hand all week long.
Beans are a huge part of my diet because they’re packed with protein and go so well in many different recipes. These Chipotle Black Beans are one of my favorite ways to prepare them. The chipotle peppers add a spicy kick and make these beans perfect for tacos, burritos, and so much more!
Why You’ll Love This Flavorful Black Bean Recipe
Easy to make – I use canned black beans for this recipe, so it comes together quickly, and you only need a handful of other ingredients you may already have. If you don’t already have the spices in your pantry, you can buy a packet of chili seasoning and add 3-4 teaspoons of it.
Versatile – These spicy black beans make a great side dish and are great with rice, tortilla chips, tacos, burritos, and salads. They can be enjoyed as a main dish or side.
Freezer friendly – I’m starting to stock up my freezer with healthy, protein-packed foods that can easily be thawed and used in various recipes. These black beans freeze well in bulk and in single-serving portions.
Why Your Body Will Love These Black Beans
Blood Sugar Regulation – Black beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes black beans a healthy choice for people with diabetes who need to control their blood sugar levels more. They also keep you feeling full for a longer period of time since they digest slowly.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Chipotle Black Bean Recipe Ingredients
Black Beans – I use canned black beans for this recipe, but homemade ones can easily be swapped. I don’t like my chipotle black beans to be too liquidy, so I drain off most of the extra liquid from the can before adding the beans into the pot.
Chipotle Peppers – Chipotle peppers are jalapeno peppers that have been dried and smoked. They’re spicy and usually come packed in adobo sauce or dried. I like to use both the chipotle peppers and the adobo sauce for this recipe. I really enjoy the flavor of the La Costena brand (pictured above).
Canned Tomatoes – I like to use fire-roasted canned tomatoes because they add so much extra flavor. For this recipe, I prefer the tomatoes to be chopped into small pieces, so I like to drain out most of the canned tomato liquid and then chop up the tomatoes before adding them in. That step is totally optional, though.
Onion & Garlic – Fresh onion and garlic add lots of flavor to these beans and will make your kitchen smell amazing while cooking them. They create a nice flavor base that all the other ingredients build on.
Jalapeno – I wanted to add some fresh jalapenos into this recipe since chipotle peppers are dried jalapenos. They add extra heat, so you can leave them out if you prefer.
Spices – These black beans are flavored with cumin, paprika, garlic powder, onion powder, and a pinch of cinnamon.
How To Make Spicy Chipotle Black Beans
Heat a large pan over medium heat and add 2 teaspoons olive oil and the diced onions, with a small pinch of salt. Cook onions until softened, 2 minutes. Next, add in the garlic and diced jalapeno and cook for another minute until the garlic is fragrant.
Add in the black beans, canned tomatoes, chopped chipotle peppers, spices, salt and pepper. Mix everything together and let the beans cook until they’re starting to simmer, stirring every minute or two. Use a potato masher or large fork to mash about half of the beans or until the desired texture is reached. Cook black beans for a minute or two more, until they’re slightly thickened, and then turn off the heat. Squeeze in some fresh lime juice and season with extra salt as needed.
Enjoy Chipotle Black Beans on their own or with rice. They can be added to tacos, burritos, nachos, and salads.
Recipe Frequently Asked Questions
This recipe is already both vegan and gluten-free.
Are these beans spicy? You can make these chipotle black beans as mild or spicy as you like. Add 2-3 chipotle peppers if you want them mild and 4-5 if you want spicy beans.
How should these beans be enjoyed? These chipotle beans can be used in many different ways, including on nachos, tacos, burritos, burrito bowls, with rice, or as a side dish.
How long do these beans last? If stored in an air-tight container in the refrigerator, they should last for about five days.
What is the best way to freeze these beans? I like to portion them out into 1-cup servings for the freezer to grab what I need to defrost. They can be frozen in a large container in bulk as well. Freeze for up to three months. Defrost in the refrigerator, on the kitchen counter, or in the microwave.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These flavorful Chipotle Black Beans are easy to make and can be used in so many different ways. The chipotle peppers give these protein packed black beans a spicy kick that really takes them to the next level. This recipe is freezer friendly and can be enjoyed with rice, tortillas or in salads. Make a big batch today to have them on hand all week long.
Ingredients
2 teaspoons extra virgin olive oil
1/2 cup diced onion, I used white but any color will work
1–2 tablespoons diced fresh jalapeno, depending on how much heat you want
2–3 cloves garlic, minced
3 (15 oz) cans black beans, drained*
1/3 cup chopped chipotle peppers with adobo sauce, or more if you want more heat
1 (14.5 oz) can fire roasted tomatoes, I like to drain all the liquid out and then chop up the diced tomatoes into even smaller pieces (as pictured above)
2 1/2 teaspoons ground cumin
1 1/2 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1 small pinch ground cinnamon, optional
Salt, to taste
Instructions
Heat a large pan over medium heat and add 2 teaspoons olive oil and the diced onions, with a small pinch of salt. Cook onions until softened, 2 minutes. Next, add in the garlic and diced jalapeno and cook for another minute, until garlic is fragrant.
Add in the black beans, canned tomatoes, chopped chipotle peppers, spices, salt and pepper. Mix everything together well and let the beans cook until they’re starting to simmer, stirring every minute or two. Use a potato masher, or large fork, to mash about half of the beans, or until desired texture is reached. Cook black beans for a minute or two more, until they’re slightly thickened and then turn off the heat. Squeeze in some fresh lime juice and season with any extra salt that is needed.
Enjoy Chipotle Black Beans by themselves or with rice. They can also be added to tacos, burritos, nachos and salads.
Notes
*I don’t like my chipotle black beans to be too liquidy, so I drain off almost all of the extra liquid from the bean cans and the canned tomatoes. You are welcome to leave some of that liquid in the recipe if you want your beans to be more on the soupy side.
These Caprese Quinoa Lunch Bowls are bursting with fresh summer flavors and great for vegetarian meal prep
Prep Time: 15 mins
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