Smoky Black Bean & Quinoa Chili Bowl

Smoky Black Bean & Quinoa Chili Bowl

When everyone in the test kitchen agrees a new recipe will be on dinner rotation, it’s a winner! This hearty and nourishing chili bowl is inspired by the Chipotle Chili Bowl at Harlow in Portland. We love them, and we love this bowl! 

Not only is this plant-based meal full of fiber and protein — it’s also easy to assemble and perfect for meal prep! Let us show you how it’s done!

Smoky Black Bean & Quinoa Chili Bowl from Minimalist Baker →

1-Pot Chipotle Black Bean Chili

1-Pot Chipotle Black Bean Chili

Chilly weather calls for chili. We don’t make the rules! This black bean chili has all the hearty satisfaction you know and love about chili, with a new smoky chipotle twist. YUM.

This fiber-packed dish is the perfect plant-based meal for cooler days, or any time you’re craving a warm bowl of nourishment! Just 1 pot and 30 minutes required! 

This hearty, 1-pot black bean chili begins with a naturally sweet and savory base of sautéed onion, bell pepper, and garlic.

1-Pot Chipotle Black Bean Chili from Minimalist Baker →

Crispy Quinoa & Roasted Vegetable Kale Salad

Crispy Quinoa & Roasted Vegetable Kale Salad

This salad is winter comfort in a bowl. Warm roasted root veggies, crispy quinoa, and a tangy balsamic dressing combine for a nourishing salad so tasty it’ll make you crave kale!

Bonus? It comes together in just 30 minutes when using pre-cooked grains. Let us show you how it’s done!

In the spirit of keeping things COZY, this quinoa and kale salad begins with roasting veggies to add warmth and sweetness.

Crispy Quinoa & Roasted Vegetable Kale Salad from Minimalist Baker →

Southwestern Butternut Squash & Black Bean Breakfast Bowl

Southwestern Butternut Squash & Black Bean Breakfast Bowl

They say it’s the most important meal of the day, and we say it can be the most delicious! This Southwestern-inspired breakfast bowl features smoky enchilada sauce, salty-sweet butternut squash, and satisfying black beans and avocado. Big YUM!

And thanks to protein and fiber-rich black beans it’s (optionally) vegan, or you can add an egg or two for more protein — SO delicious either way!

Southwestern Butternut Squash & Black Bean Breakfast Bowl from Minimalist Baker →

Pumpkin Black Bean Enchiladas (GF Optional)

Pumpkin Black Bean Enchiladas (GF Optional)

We’ve been on an enchilada kick lately (sorry, not sorry). And who can blame us for loving a saucy, filling, nourishing dish that keeps well and is great for feeding a crowd!?

These fall-inspired pumpkin black bean enchiladas are all that (and more)! Let us show you how it’s done.

How to Make Pumpkin Black Bean Enchiladas

These vibrant enchiladas are veggie-packed, “cheesy” (without any cheese), plant-based, (optionally) gluten-free, and feature our NEW smoky 5-minute pumpkin enchilada sauce!

Pumpkin Black Bean Enchiladas (GF Optional) from Minimalist Baker →

10-Minute Mushroom Avocado Toast

10-Minute Mushroom Avocado Toast

Avocado toast? We’re not over it. It’s hard to beat the quick, easy, and savory goodness of this breakfast staple, but topped with subtly spicy sautéed mushrooms?! It’s a must-try, friends!

We love this mushroom avocado toast on its own as a snack, but it’s also perfect for breakfast with greens or alongside a fried egg. Just 1 pan, 7 ingredients, and 10 minutes required.

10-Minute Mushroom Avocado Toast from Minimalist Baker →