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High-fiber plant protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Bean Bowl (180 g) has 229 calories. That works out to 127 calories per 100 g. It contains 41 g of carbs, 15.7 g of protein, 1.1 g of fat and 13.3 g of fiber. Its 234 µg of Folate covers 59% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 180 g
229
KCAL / 180G
Carbs
41g
· 15% DV
Protein
15.7g
· 31% DV
Fat
1.1g
· 1% DV
Fiber
13.3g
· 48% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 27% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 229 kcal | |
| Total fat | 1.1 g | 1% |
| Saturated fat | 0.23 g | 1% |
| Trans fat | 0 g | |
| Sodium | 7.2 mg | 0% |
| Total carbohydrate | 41 g | 15% |
| Fiber | 13.3 g | 48% |
| Protein | 15.7 g | 31% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 229 kcal |
| 1 tablespoon (diced) | 15 g | 19 kcal |
| ½ cup (small) | 90 g | 114 kcal |
| 100 g | 100 g | 127 kcal |
| 1 serving (small) | 150 g | 191 kcal |
| 1 serving (large) | 250 g | 318 kcal |
| 1.5 cup (large) | 270 g | 343 kcal |
| 2 cup (extra large) | 360 g | 457 kcal |
| 1 can (whole) | 425 g | 540 kcal |
Calculated from 127 calories per 100 g.
A bean bowl is a meal built around cooked beans, served with toppings such as vegetables, grains, herbs, or sauce. There is no single fixed recipe, so the beans and accompaniments can vary with the cuisine and ingredients on hand.
To make a bean bowl, put cooked beans in a serving bowl and add vegetables, a grain if you like, and a flavorful dressing or sauce. Warm beans pair well with roasted vegetables, while chilled beans work nicely with crunchy salad ingredients.
A bean bowl usually combines cooked beans with vegetables and optional grains, herbs, and sauce. Try corn, avocado, tomato, or greens with a squeeze of lime, or use roasted vegetables and a tahini dressing for a different flavor.
Black beans, kidney beans, chickpeas, white beans, and pinto beans all work in a bean bowl. Choose based on the flavors you want: black beans suit Mexican-inspired toppings, while white beans pair well with greens, herbs, and lemon.
No, a bean bowl is not necessarily a burrito bowl. A burrito bowl usually follows the flavor profile and toppings of a burrito, while a bean bowl can draw on many cuisines and does not need rice, salsa, or other specific toppings.
Lime vinaigrette, salsa, tahini dressing, and herb sauces all go well with a bean bowl. Match the sauce to the toppings: a bright citrus dressing suits fresh vegetables, while a creamy tahini sauce complements roasted or earthy flavors.
Yes, canned beans make a convenient bean bowl. Drain and rinse them before adding them to the bowl to remove the packing liquid and excess salt; then season them with spices, citrus, or dressing so they taste at home with the toppings.
Yes, bean bowls are well suited to meal prep because cooked beans and grains can be portioned ahead. Store crisp vegetables, leafy greens, and dressing separately, then combine them shortly before eating to keep the textures fresh.
Store leftover bean bowl in a covered container in the refrigerator, and refrigerate it promptly rather than leaving it at room temperature. Keep any fresh greens or crunchy toppings separate when possible, and reheat only the portion you plan to eat.
Yes, a bean bowl can be filling because beans provide fiber and plant protein, which contribute to fullness. Adding vegetables and a whole grain can make it a more substantial meal; a light topping is enough if you prefer a smaller serving.
Vitamins
Folate
234µg · 59% DV
B1
0.27mg · 23% DV
B6
0.22mg · 13% DV
Biotin
3.78µg · 13% DV
Minerals
Copper
0.45mg · 50% DV
Manganese
0.86mg · 37% DV
Phosphorus
256mg · 37% DV
Potassium ⭐
729mg · 21% DV
Sodium
7.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 229 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A bean bowl brings cooked beans together with vegetables, greens and, depending on the recipe, grains or a dressing. It is a flexible bowl-style meal rather than a dish with one fixed recipe or place of origin; the beans and toppings vary with local ingredients and taste.
Serve it warm or at room temperature for lunch or dinner, with fresh herbs, a squeeze of lemon or a crisp side salad. Its beans make it a source of plant protein and fibre: a 100 g portion provides 7.4 g of fibre. For a lighter bowl, add plenty of vegetables and go easy on oil-heavy dressings; grains or bread can make it more substantial.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.23g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.43g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.