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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!
Course Dinner & Main Course
Key Ingredient Beans
Dietary Need Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 546

Ingredients

BBQ Roasted Pinto Beans

  • 2 cups (500 mL) cooked or canned pinto beans, drained & rinsed (see notes) (see notes)
  • 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

Chickpea Ranch Dressing

  • 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

Bowl

  • 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 notes)
  • 4 boiled eggs, peeled & halved
  • 1 avocado, sliced
  • 1/2 cup 125 mL shredded marble or cheddar cheese

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving Size: 0.25of recipe | Calories: 546 | Total Fat: 21g | Saturated Fat: 6g | Carbohydrate: 65g | Fibre: 16g | Sugars: 9g | Protein: 28g | Cholesterol: 206mg | Sodium: 395mg | Potassium: 1000mg | Iron: 5mg