Black Bean Quinoa Avocado Crunch Bowls

Ingredients

• 3 cups cooked quinoa
• 2 cans black beans, drained and rinsed
• 2 cups pico de gallo
• 2 cups chopped romaine
• 1 cup corn kernels
• 1 large avocado, diced
• 1/2 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup pumpkin seeds
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Method

1. Divide cooked quinoa among four containers.
2. Add black beans, pico de gallo, romaine, and corn.
3. Whisk Greek yogurt, lime juice, olive oil, honey, cumin, salt, and pepper.
4. Pack avocado separately if prepping ahead, or add it before serving.
5. Spoon dressing over each bowl.
6. Finish with pumpkin seeds, cilantro, and lime.