High-Protein Refried Bean Veggie Bowl
Vegan High-Protein Refried Bean Bowl is packed with plant-based protein. A one-pot, easy, no-chop recipe, with homemade vegan ranch dressing.
Servings: 3 people
Calories: 756kcal
Ingredients
For the refried 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 vegan ranch 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
Other optional bowl ingredients:
- 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 parsley, or green onions for garnish (optional)
Instructions
- Simmer the beans: Place the beans and liquid, green onions, jalapeno, chili powder, onion powder, garlic powder, oregano, cumin, and Tajin (if using) into a small saucepan. Add ⅔ 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.
- 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.
- For serving: Add the desired amount of beans, chopped veggies, and grain to a bowl. Drizzle with a generous amount of ranch dressing for serving.
Video
Notes
- Substitute the pinto beans with black or kidney beans as desired.
- Use chopped veggies you have on hand to fill the veggie bowl.
- Substitute the homemade vegan ranch dressing with store-bought ranch, or with a dressing of your choice.
Nutrition
Calories: 756kcal | Carbohydrates: 58g | Protein: 13g | Fat: 53g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 584mg | Potassium: 1114mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2321IU | Vitamin C: 78mg | Calcium: 115mg | Iron: 4mg