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Fresh Dinner Bowl with Black Bean Corn & Tahini-Citrus Drizzle

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A vibrant and wholesome dinner bowl featuring black beans, corn, quinoa or brown rice, fresh veggies, and a creamy tahini-citrus drizzle. Perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 1 cup cooked black beans (canned, rinsed and drained)
  • 1 cup fresh or frozen corn kernels (thawed if frozen)
  • 1 cup cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1 small red onion, finely chopped (optional)
  • 1 handful fresh cilantro, chopped
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice (or lime juice)
  • 1 tablespoon orange juice
  • 1 garlic clove, minced
  • 1 teaspoon maple syrup or honey
  • 2–3 tablespoons water (to thin drizzle)
  • Salt and pepper, to taste
  • Optional garnishes: toasted pumpkin seeds or chopped nuts, red pepper flakes, extra cilantro or parsley leaves

Instructions

  1. Cook your grains: Rinse 1 cup of quinoa or brown rice and cook according to package directions (about 15 minutes for quinoa or 40 minutes for brown rice). Fluff with a fork and set aside to cool slightly.
  2. Prepare the black beans and corn: Rinse and drain canned black beans. For fresh corn, boil or lightly sauté kernels in a pan for 5 minutes until tender and slightly golden. Thaw and pat dry frozen corn.
  3. Chop the fresh ingredients: Halve cherry tomatoes, dice avocado, finely chop red onion, and roughly chop cilantro. Set aside.
  4. Make the tahini-citrus drizzle: In a small bowl, whisk together tahini, lemon juice, orange juice, minced garlic, and maple syrup or honey. Slowly add water 1 tablespoon at a time, whisking until smooth and pourable. Season with salt and pepper to taste.
  5. Assemble the bowl: In a large mixing bowl, combine cooked quinoa or rice, black beans, corn, cherry tomatoes, red onion, and cilantro. Gently fold in diced avocado last to avoid mashing.
  6. Drizzle and garnish: Pour tahini-citrus dressing over the bowl and toss lightly to coat. Sprinkle toasted pumpkin seeds or nuts and red pepper flakes on top if desired.
  7. Serve immediately or chill for 30 minutes for a refreshing twist.

Notes

Lightly toasting the corn adds a smoky sweetness. Whisk lemon juice and garlic into tahini before adding water to prevent clumping. Use a ripe but firm avocado to avoid mushiness. Store components separately for up to 3 days and assemble fresh before serving. Tahini-citrus drizzle can be made ahead and refrigerated.

Nutrition

Keywords: black bean bowl, tahini drizzle, dinner bowl, healthy dinner, quinoa bowl, gluten-free, dairy-free, vegetarian, easy dinner

Find it online: https://atomicbite.com/fresh-dinner-bowl-with-black-bean-corn-5-easy-tahini-citrus-drizzle-ideas/