BBQ Ranch Pinto Bean Bowl
You’ll love this protein-packed meal in a bowl! Featuring delicious BBQ pinto beans and a creamy chickpea ranch dressing, this meal sneaks in a whopping 16 grams of fibre!
- Pulse
- Beans
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Makes
- 4 servings
Nutrition
- Serving Size 1/4 of recipe
- Calories 546
- Fat 21 g
- Saturated Fat 6 g
- Cholesterol 206 mg
- Carbohydrate 65 g
- Fibre 16 g
- Sugars 9 g
- Protein 28 g
- Sodium 395 mg
- Potassium 1 g
- Iron 5 mg
Ingredients
- 2 cups (500 mL) cooked pinto beans (see tips)
- 1/2 Tbsp (7 mL) canola oil
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) sugar
- 1/4 tsp (1 mL) salt
- pinch, cayenne pepper
- 1/2 cup (125 mL) cooked chickpeas
- 1/2 cup (125 mL) plain yogurt
- 3 Tbsp (45 mL) lemon juice
- 1 tsp (5 mL) dried dill
- 1 tsp (5 mL) onion powder
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) dried parsley
- salt and pepper, to taste
- 2 cups (500 mL) cooked quinoa
- 1 cup (250 mL) cherry tomatoes, quartered
- 1/2 cup (125 mL) thinly sliced red onion
- 1/2 cup (125 mL) cooked corn
- 1/4 cup (60 mL) cooked bacon, crumbled (about 2 slices) (see tips)
- 4 boiled eggs, peeled & halved
- 1 avocado, sliced
- 1/2 cup (125 mL) shredded marble or cheddar cheese
BBQ Roasted Pinto Beans
Chickpea Ranch Dressing
Bowl
Directions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.
Pat pinto beans dry with paper towel. In a bowl, combine pinto beans, oil, chili powder, sugar, salt and cayenne pepper. Toss to coat the beans, then spread evenly on prepared baking sheet. Bake for 20-30 minutes, or until the beans start cracking. Remove from oven and set aside.
In a blender or food processor, combine chickpeas, yogurt, lemon juice, and spices. Blend well, until very smooth, adjusting salt and pepper as needed. Thin out the dressing with water to reach desired consistency.
Divide quinoa, tomatoes, onion, corn, bacon, eggs, avocado, and pinto beans between 4 meal-sized bowls. Drizzle with dressing, top with cheese and enjoy! Alternatively, prepare each ingredient and cover in the fridge separately for preparation up to 1 week.
TIPS
- A 19 oz (540 mL) can of pinto beans, drained & rinsed, yields 2 cups (500 mL) cooked beans. Want to prepare your own? Check out our website here for more info!
- Make this recipe vegetarian and skip the bacon or substitute with a vegetarian version.
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