Food & Drink Friday Recipe

December 2, 2016


If you are like me, Veganism isn’t something that you wouldn’t love to embrace, but it’s just not easy to do so, especially if you are cooking for other non-vegan family members. The switch to 100% vegan is a process and although I usually enjoy trying new vegan recipes I had become really busy and trying new recipes seemed like an added chore. So, when we decided to try this vegan reset, it was a perfect time to do so. I am so happy that we did this too! The recipes are easy to prepare and they don’t use ingredients that are hard to find. They are family friendly too, so I didn’t find myself always cooking 2 meals. If you are interested in transitioning to a vegan lifestyle, this is a great way to incorporate healthy, nutrition dense, and delicious vegan meals.

Today we’d like to share one of the dinner recipes from Kim- Julie with our 10-day vegan reset – The Black Bean Avocado Bowl. All of her recipes that we have recreated have been amazing and we tweaked this one just a tad.

If you are interested in finding more about the 10-day vegan reset, please check it out at We promise that you will not be disappointed!

black bean avocado bowl ingredients

avocado dressing



Black Bean Avocado Bowl


  • 2 cups black beans
  • 1 red onion
  • 1 zucchini
  • 2 potatoes cubed
  • 2 cups spinach
  • 2 cloves garlic
  • ½ teaspoon vegetable paste
  • Handful of fresh rosemary
  • Tbs olive oil
  • Red chili peppers to taste


  • 1 avocado
  • 6 cherry tomatoes diced
  • juice of 1 lime
  • Handful of cilantro chopped


  1. Preheat oven to 375 deg. F
  2. Mix cubed potatoes with oil and fresh rosemary.
  3. Place potatoes on a baking tray lined with parchment paper. Bake for 45 minutes.
  4. In medium pan sauté red onion & garlic 3 minutes
  5. Add zucchini, black beans, red chili flakes & vegetable paste sauté another 3 minutes
  6. In a separate small bowl mash avocado with a fork. Add lime juice, tomatoes, cilantro, salt and pepper.
  7. To serve: In a large bowl place raw spinach and the baked rosemary potatoes. Top with cooked vegetables and avocado dressing.




Credits: Author: Jill Uechi // Recipe adapted from and Photography: Katelyn Guerrero

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