Sustainabowl Recipe

Rinse and cook quinoa

Rinse 1 cup quinoa under cold water using a fine mesh sieve until water runs clear. Combine rinsed quinoa and 2 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook 12–15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let sit covered for 5 minutes.

Rinse and cook lentils

Rinse 3/4 cup lentils and check for debris. In a separate small saucepan combine lentils and 2 cups water with a pinch of salt. Bring to a gentle boil, then reduce to a simmer and cook 18–22 minutes until tender but not mushy. Drain any excess water and season with a pinch of kosher salt. Let lentils cool slightly.

Prep vegetables

While grains cook, prep the produce. Trim and thinly slice the red onion. Dice the red bell pepper and optional half yellow/orange pepper into 1/2-inch pieces. Dice the tomato. Rinse and drain the black beans. Halve the avocado, remove the pit, scoop the flesh out and cut into 1/2-inch cubes. Place baby spinach in a large bowl or divide between serving bowls.

Warm or cool black beans (optional)

If you prefer warm beans, heat the drained black beans in a small saucepan over low heat for 2–3 minutes with a pinch of cumin and salt. Otherwise keep them at room temperature.

Make the cilantro-lime dressing

In a blender or using an immersion blender, combine 1/2 cup packed cilantro (stems removed if desired), 2 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp honey or maple syrup, 1/2 tsp ground cumin, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth. If the dressing is too thick, add up to 1 tsp water and blend again to reach a pourable consistency. Taste and adjust seasoning or lime to preference.

Assemble the Sustainabowl

Divide the cooked quinoa and lentils between two bowls (about 1/2 cup cooked quinoa and 1/3 cup cooked lentils per serving). Arrange baby spinach on one side, then top with diced bell peppers, tomatoes, black beans, red onion slices, and avocado cubes in sections (for a composed bowl) or toss everything together if you prefer.

Dress and finish

Drizzle the cilantro-lime dressing over each bowl (about 2–3 tbsp per bowl) or serve on the side. Sprinkle toasted pumpkin seeds or chopped nuts and a pinch of crushed red pepper flakes if using. Serve with lime wedges to squeeze over the bowl.