Black Bean and Avocado Southwest Bowl

Meet your new weeknight go-to. This Southwest bowl layers Dr. Praeger's Black Bean Quinoa Veggie Burgers with creamy avocado, nutty farro, and fresh spinach, then pulls it all together with a bright lime-tahini dressing. It comes together in about 20 minutes, and it is every bit as colorful as it is satisfying.

Servings: 2  |  Time: 20 minutes  |  Made with: Dr. Praeger's Black Bean Quinoa Veggie Burgers

Ingredients

• 2 Dr. Praeger's Black Bean Quinoa Veggie Burgers
• 1 ½ cups cooked black beans
• ½ cup quick-cook farro
• 2 cups fresh spinach
• 1 avocado, diced
• 1 red pepper, diced
• 1 tsp cumin
• A handful of cilantro
• Salt and pepper, to taste

Lime-Tahini Dressing

• ¼ cup tahini
• 1 tbsp olive oil
• Juice from 1 lime

Instructions

1. Cook the farro according to package directions.
2. In a small saucepan, warm the black beans with the cumin and a pinch of salt and pepper.
3. Cook the Dr. Praeger's Black Bean Quinoa Veggie Burgers straight from frozen in a nonstick skillet, 5 to 7 minutes per side, until golden brown. Chop each burger into 6 pieces.
4. Whisk the tahini, olive oil, and lime juice together with a fork until smooth.
5. Build your bowls: spinach, black beans, farro, red pepper, burger pieces, and avocado. Sprinkle with cilantro and finish with the dressing.

Dig in while it is warm. Leftovers pack up beautifully for lunch the next day.