25+ Easy and Nutritious Bean Lunch Recipes for Healthy Meal

Beans are a versatile, nutritious, and affordable ingredient that can transform any lunch into a protein-packed and filling meal.

Whether you’re vegetarian, vegan, or just looking to add more plant-based meals to your diet, beans are an excellent choice.

Packed with fiber, protein, and essential nutrients, they make for a hearty base in a wide variety of dishes—from soups and salads to tacos and bowls.

In this article, we’ve rounded up 25+ bean lunch recipes that are not only healthy but also easy to prepare.

These recipes will help you create meals that are flavorful, satisfying, and great for meal prep.

No matter your tastes or dietary preferences, you’re sure to find a bean dish that fits your needs.

Let’s dive in and explore these amazing bean lunch ideas!

25+ Easy and Nutritious Bean Lunch Recipes for Healthy Meal

Beans are a true culinary gem, offering both health benefits and flavor diversity.

Whether you’re looking for a quick weeknight meal or a hearty lunch to keep you satisfied throughout the day, these 25+ bean lunch recipes have you covered.

From comforting soups to fresh salads and savory bowls, there are endless ways to incorporate beans into your meals.

Plus, they are perfect for meal prepping, making them a convenient and budget-friendly choice.

So next time you’re planning your lunch, be sure to consider beans as your main ingredient.

These recipes will not only keep you full and energized but also introduce exciting new flavors and textures to your lunch rotation.

Mediterranean Three-Bean Salad

This refreshing Mediterranean-inspired three-bean salad is perfect for a light yet filling lunch. Packed with fiber-rich beans, crisp vegetables, and tossed in a zesty dressing, it provides sustained energy and a burst of flavors. It’s both hearty and healthy, making it ideal for meal prep or a quick midday meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine chickpeas, kidney beans, and cannellini beans.
2. Add cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese (if using), and fresh parsley to the beans.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper until emulsified.
4. Pour the dressing over the salad and toss to coat evenly.
5. Chill for 10–15 minutes before serving to let the flavors meld.

This Mediterranean three-bean salad is a versatile lunch option that’s both nutritious and delicious. The combination of beans provides ample protein and fiber, while the fresh vegetables and zesty dressing add a refreshing twist. Perfect for a quick meal, this salad can be enjoyed on its own or as a side to grilled meats or fish.

Mexican Three-Bean Burrito Bowl

This vibrant Mexican-style three-bean burrito bowl is a feast for the senses, combining creamy beans, crunchy vegetables, and a bold, spiced dressing. It’s a fantastic vegetarian option that delivers both flavor and nutrition, and it’s customizable for various toppings.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup cooked brown rice
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/2 red bell pepper, diced
• 1 avocado, sliced
• 1/4 cup shredded lettuce
• 1/4 cup chopped cilantro
• 1/4 cup salsa or pico de gallo
• 2 tbsp sour cream or Greek yogurt (optional)
• 1 lime, cut into wedges

Spicy Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine black beans, pinto beans, and kidney beans.
2. Prepare the dressing by whisking together olive oil, lime juice, chili powder, cumin, salt, and pepper.
3. In serving bowls, layer brown rice at the bottom, then top with the bean mixture, corn, bell pepper, avocado, lettuce, cilantro, and salsa.
4. Drizzle the dressing over each bowl and add a dollop of sour cream or Greek yogurt, if desired.
5. Garnish with lime wedges and enjoy immediately.

This Mexican three-bean burrito bowl is a vibrant and satisfying lunch option. With its combination of beans, fresh veggies, and spices, it provides a balanced meal rich in protein, fiber, and essential nutrients. Perfect for a weekday lunch, this bowl will keep you energized and satisfied.

Tuscan Three-Bean Soup

This hearty Tuscan-inspired three-bean soup is warm, comforting, and packed with nutrients. With a blend of earthy beans, aromatic herbs, and a rich tomato base, it’s a perfect lunch choice for colder days. Plus, it can be easily made ahead and reheated for a convenient meal.

Ingredients:

• 1 can cannellini beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (15 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups fresh spinach or kale, chopped
• Grated Parmesan cheese (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
2. Add garlic and cook for another 1 minute until fragrant.
3. Stir in crushed tomatoes, vegetable broth, rosemary, thyme, salt, and pepper. Bring to a simmer.
4. Add cannellini beans, kidney beans, and chickpeas. Simmer for 20–25 minutes to let the flavors meld.
5. Stir in fresh spinach or kale and cook until wilted, about 2–3 minutes.
6. Ladle into bowls and garnish with grated Parmesan cheese if desired.

This Tuscan three-bean soup is a nourishing and satisfying lunch option. Its rich flavor and warming qualities make it an ideal comfort food, while the beans provide ample protein and fiber. It’s easy to make in a big batch, ensuring a convenient, healthy meal whenever hunger strikes.

Spicy Three-Bean Chili

This hearty, spicy three-bean chili is packed with bold flavors and a satisfying mix of beans. It’s perfect for those who love a little heat and want a filling, protein-packed meal. The chili can be adjusted to your spice level and is great for meal prepping, making it a versatile and delicious option for lunch.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, chopped (optional for extra heat)
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup cilantro, chopped (for garnish)
• 1/2 cup sour cream or Greek yogurt (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using). Sauté until softened, about 5 minutes.
2. Stir in chili powder, cumin, paprika, salt, and pepper, and cook for another minute until fragrant.
3. Add diced tomatoes, vegetable broth, tomato paste, and beans. Stir to combine.
4. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally.
5. Serve hot, garnished with chopped cilantro and a dollop of sour cream or Greek yogurt, if desired.

This spicy three-bean chili is a bold, flavorful dish that’s perfect for lunch. The combination of beans adds a variety of textures, while the chili spices bring a satisfying heat. It’s a warming, protein-packed meal that’s ideal for colder months and can be stored for easy leftovers.

Three-Bean Veggie Wrap

This quick and healthy three-bean veggie wrap is ideal for a light lunch that doesn’t sacrifice flavor. With a variety of fresh vegetables and three types of beans, this wrap is easy to assemble, making it a perfect go-to meal for busy days.

Ingredients:

• 1/2 cup cooked kidney beans
• 1/2 cup cooked chickpeas
• 1/2 cup cooked black beans
• 1 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup cucumber, sliced thinly
• 1/4 cup bell pepper, sliced thinly
• 1/4 cup spinach leaves
• 2 whole wheat wraps or tortillas
• 2 tbsp hummus or tzatziki sauce
• Salt and pepper to taste

Instructions:

1. Lay the wraps flat on a clean surface.
2. Spread a thin layer of hummus or tzatziki sauce on each wrap.
3. In the center of each wrap, layer kidney beans, chickpeas, and black beans.
4. Add slices of avocado, shredded carrots, cucumber, bell pepper, and spinach leaves on top of the beans.
5. Sprinkle with salt and pepper to taste, then fold in the sides and roll up tightly.
6. Slice in half and serve immediately.

This three-bean veggie wrap is a vibrant and filling option for lunch. The combination of beans provides a good amount of protein and fiber, while the fresh vegetables add a crisp, refreshing texture. It’s easy to prepare, making it a perfect choice for a quick, healthy meal.

Curried Three-Bean Salad

This flavorful curried three-bean salad brings together a mix of beans, vegetables, and a tangy curry dressing. It’s a unique, vibrant lunch option that’s rich in fiber and plant-based protein, offering a perfect balance of spices and freshness.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can green beans, drained and rinsed
• 1/2 cup red onion, finely chopped
• 1/2 cup diced cucumber
• 1/4 cup raisins or dried cranberries
• 1/4 cup fresh cilantro, chopped

Curry Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, kidney beans, green beans, red onion, cucumber, and raisins or cranberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, curry powder, turmeric, honey, salt, and pepper until the dressing is smooth.
3. Pour the dressing over the bean mixture and toss to coat evenly.
4. Garnish with fresh cilantro before serving.

This curried three-bean salad is a colorful and aromatic dish that’s both satisfying and refreshing. The curry dressing adds a wonderful warmth, while the beans provide a hearty, protein-packed base. It’s a great option for meal prep and can be served cold, making it an easy and flavorful lunch to enjoy throughout the week.

Three-Bean Taco Salad

This fresh and flavorful three-bean taco salad is a delicious, protein-packed lunch that’s both filling and nutritious. Combining a variety of beans with fresh vegetables and a zesty dressing, it’s the perfect option for a light yet satisfying meal.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup Romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup corn kernels (fresh, canned, or frozen)
• 1/4 cup shredded cheddar or Mexican blend cheese (optional)
• 1/4 cup crushed tortilla chips
• 2 tbsp cilantro, chopped

Taco Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine black beans, pinto beans, kidney beans, Romaine lettuce, cherry tomatoes, red onion, and corn.
2. In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, salt, and pepper until the dressing is smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with shredded cheese, crushed tortilla chips, and chopped cilantro for added crunch and flavor.
5. Serve immediately or refrigerate for up to a few hours before serving.

This three-bean taco salad is a quick, vibrant, and satisfying lunch option. The combination of beans and fresh vegetables provides a healthy balance of protein, fiber, and vitamins. The taco seasoning adds a zesty kick, while the crunchy tortilla chips make it feel like a fun, hearty meal.

Lemon-Garlic Three-Bean Pasta Salad

This light and refreshing lemon-garlic three-bean pasta salad is a great way to enjoy beans in a tangy, Mediterranean-inspired dish. The garlic and lemon bring out the flavors of the beans, while the pasta adds a hearty texture to the dish. This is an excellent choice for a light lunch or a side dish for a larger meal.

Ingredients:

• 1 cup cooked pasta (fusilli or penne work well)
• 1/2 cup cannellini beans, drained and rinsed
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup green beans, blanched and chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 tbsp capers (optional)

Lemon-Garlic Dressing:

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked pasta, cannellini beans, chickpeas, green beans, red onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper until the dressing is smooth.
3. Pour the dressing over the pasta and bean mixture, tossing gently to coat evenly.
4. Garnish with capers (if using) for an extra burst of flavor.
5. Serve chilled or at room temperature.

This lemon-garlic three-bean pasta salad is a light yet satisfying option for lunch. The tangy dressing brightens up the beans and pasta, making it a refreshing choice for warmer weather. It’s also great for meal prep and can be stored in the fridge for a couple of days.

Three-Bean Vegan Bowl

This colorful and nutritious three-bean vegan bowl is a perfect, protein-packed lunch that’s both satisfying and full of flavor. With a base of quinoa and a variety of beans, it’s topped with fresh vegetables and a tangy tahini dressing for a wholesome and hearty meal.

Ingredients:

• 1/2 cup cooked quinoa
• 1/4 cup black beans, drained and rinsed
• 1/4 cup kidney beans, drained and rinsed
• 1/4 cup chickpeas, drained and rinsed
• 1/2 avocado, sliced
• 1/2 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup red cabbage, shredded
• 1/4 cup fresh parsley, chopped
• 1 tbsp sesame seeds (optional)

Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a bowl, layer the cooked quinoa at the base.
2. Top with black beans, kidney beans, chickpeas, avocado, cucumber, shredded carrots, and red cabbage.
3. In a small bowl, whisk together tahini, lemon juice, water, maple syrup, garlic powder, salt, and pepper until smooth and creamy.
4. Drizzle the tahini dressing over the bowl and sprinkle with sesame seeds and fresh parsley.
5. Serve immediately or store for meal prep.

This three-bean vegan bowl is a balanced and filling lunch that’s full of nutrients. The combination of beans, quinoa, and fresh veggies provides a variety of textures and flavors, while the creamy tahini dressing ties everything together. It’s a great plant-based option that will keep you energized and satisfied throughout the day.

Three-Bean Stir-Fry

This quick and easy three-bean stir-fry is a great way to enjoy a nutritious lunch with a bold, savory flavor. Combining beans with fresh vegetables and a simple soy-based sauce, this stir-fry is a perfect balance of protein, fiber, and umami. You can customize it by adding any vegetables you have on hand, making it a versatile option.

Ingredients:

• 1/2 cup black beans, drained and rinsed
• 1/2 cup kidney beans, drained and rinsed
• 1/2 cup chickpeas, drained and rinsed
• 1 tbsp olive oil or sesame oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp ground ginger
• 1 tbsp sesame seeds (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive or sesame oil in a large skillet or wok over medium-high heat.
2. Add the onion, bell pepper, zucchini, and carrot, and stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
3. Add the garlic and stir-fry for another minute until fragrant.
4. Stir in the black beans, kidney beans, and chickpeas.
5. In a small bowl, whisk together soy sauce, rice vinegar, honey, and ground ginger.
6. Pour the sauce over the vegetables and beans, stirring to coat everything evenly.
7. Continue to cook for another 3-5 minutes, allowing the sauce to reduce and thicken slightly.
8. Garnish with sesame seeds and fresh cilantro before serving.

This three-bean stir-fry is a vibrant, quick, and satisfying meal. The savory soy sauce mixture ties together the beans and vegetables, creating a comforting and healthy dish. It’s ideal for busy lunch hours and can be easily adjusted to your taste with different vegetables or a spicier sauce.

Three-Bean Buddha Bowl

This nourishing three-bean Buddha bowl combines beans with whole grains and fresh vegetables, creating a nutrient-dense meal that’s perfect for lunch. The ingredients are served in a bowl, with a balance of protein, healthy fats, and fiber, making it a satisfying meal that keeps you full and energized.

Ingredients:

• 1/2 cup cooked quinoa or brown rice
• 1/4 cup black beans, drained and rinsed
• 1/4 cup kidney beans, drained and rinsed
• 1/4 cup chickpeas, drained and rinsed
• 1/2 avocado, sliced
• 1/2 cup roasted sweet potato cubes
• 1/4 cup shredded carrots
• 1/2 cup spinach or kale, chopped
• 1 tbsp pumpkin seeds (optional)

Tahini Lemon Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• Salt and pepper to taste

Instructions:

1. In a bowl, layer the cooked quinoa or brown rice as the base.
2. Arrange the black beans, kidney beans, chickpeas, avocado, roasted sweet potato, shredded carrots, and spinach or kale in sections on top of the grains.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
4. Drizzle the tahini lemon dressing over the bowl.
5. Garnish with pumpkin seeds for added crunch, if desired.
6. Serve immediately or refrigerate for meal prep.

This three-bean Buddha bowl is a well-rounded, plant-based lunch that combines a variety of textures and flavors. The creamy tahini lemon dressing ties everything together, while the beans provide plenty of protein and fiber. It’s a customizable and vibrant dish that can be enjoyed for lunch or as a light dinner.

Three-Bean Frittata

This savory three-bean frittata is a simple and satisfying lunch, packed with protein and fiber from the beans and eggs. It’s a great way to enjoy a hearty meal with minimal effort, perfect for when you’re craving something filling and nutritious.

Ingredients:

• 1/2 cup black beans, drained and rinsed
• 1/2 cup kidney beans, drained and rinsed
• 1/2 cup chickpeas, drained and rinsed
• 6 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/2 cup shredded cheese (optional)
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1 cup spinach, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and bell pepper, and sauté for 5 minutes until softened.
3. Add the spinach and cook for another 2 minutes until wilted.
4. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the black beans, kidney beans, chickpeas, and shredded cheese (if using).
5. Pour the egg mixture into the skillet with the vegetables. Stir gently to combine.
6. Cook on the stovetop for 3-5 minutes until the edges start to set.
7. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is fully set and lightly golden on top.
8. Slice into wedges and serve warm.

This three-bean frittata is a savory and satisfying meal that’s easy to prepare. The beans and eggs provide a good dose of protein, while the veggies add freshness and flavor. This dish is perfect for lunch, brunch, or even a light dinner, and it can be enjoyed hot or cold.

Three-Bean Soup

This hearty and comforting three-bean soup is a simple, nutritious option for lunch. Packed with fiber and protein from the beans, and enriched with vegetables and herbs, this soup is perfect for a satisfying and warming meal on a chilly day.

Ingredients:

• 1/2 cup black beans, dried (or 1 can, drained and rinsed)
• 1/2 cup kidney beans, dried (or 1 can, drained and rinsed)
• 1/2 cup white beans, dried (or 1 can, drained and rinsed)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. If using dried beans, soak them overnight and cook them until tender. If using canned beans, simply rinse and drain.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the carrot and celery, and cook for another 5 minutes.
4. Stir in the diced tomatoes, vegetable broth, bay leaf, thyme, and beans. Bring the soup to a boil.
5. Reduce the heat, cover, and simmer for 30-40 minutes until the vegetables are tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This three-bean soup is a delicious and filling meal that’s perfect for lunch. The beans provide a hearty base, while the vegetables and herbs create a rich, flavorful broth. It’s easy to make and can be stored in the refrigerator for a few days, making it great for meal prep.

Three-Bean Tacos

These three-bean tacos are a flavorful and filling plant-based option for lunch. Loaded with seasoned beans, fresh toppings, and wrapped in a soft tortilla, they’re a satisfying and easy-to-make meal that can be customized to your taste.

Ingredients:

• 1/4 cup black beans, drained and rinsed
• 1/4 cup kidney beans, drained and rinsed
• 1/4 cup pinto beans, drained and rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 small corn tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and bell pepper, and sauté for 5 minutes until softened.
2. Stir in the black beans, kidney beans, and pinto beans. Add chili powder, cumin, salt, and pepper, and cook for another 5-7 minutes, until the beans are heated through and the spices are fragrant.
3. While the beans are cooking, warm the tortillas in a dry pan or microwave.
4. Assemble the tacos by placing the bean mixture on each tortilla.
5. Top with shredded lettuce, diced tomatoes, red onion, and fresh cilantro.
6. Serve with lime wedges for squeezing.

These three-bean tacos are a tasty and easy-to-make lunch that’s packed with flavor and nutrients. The combination of seasoned beans and fresh vegetables offers a delicious and satisfying meal, and the tacos are easily customizable with your favorite toppings.

Three-Bean Rice Bowl

This three-bean rice bowl is a wholesome and hearty lunch option that combines beans with whole grains and vegetables, all topped with a delicious avocado dressing. It’s a nutritious and filling meal that’s easy to prepare and perfect for meal prep.

Ingredients:

• 1/2 cup cooked brown rice
• 1/4 cup black beans, drained and rinsed
• 1/4 cup kidney beans, drained and rinsed
• 1/4 cup chickpeas, drained and rinsed
• 1/2 avocado, mashed
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced tomatoes
• 1/4 cup chopped cilantro

Instructions:

1. In a bowl, layer the cooked brown rice at the base.
2. Add the black beans, kidney beans, and chickpeas on top of the rice.
3. In a small bowl, mash the avocado with lime juice, olive oil, garlic powder, cumin, salt, and pepper until smooth.
4. Spread the avocado dressing over the beans and rice.
5. Top with corn kernels, diced tomatoes, and chopped cilantro.
6. Serve immediately or refrigerate for later.

This three-bean rice bowl is a balanced, nutrient-dense lunch that combines protein-rich beans with fiber-filled rice and fresh toppings. The creamy avocado dressing ties the dish together, adding a rich and zesty flavor. It’s easy to make and perfect for meal prep or a quick, wholesome lunch.

Note: More recipes​ are coming soon!