Easiest Way to Make Yummy Mexican Quinoa Bowl

Mexican Quinoa Bowl. Add quinoa to a sieve, rinse under lukewarm water, and transfer to a pot. In the meantime, peel and crush garlic, slice avocado, and tear spinach leaves. Instant Pot Mexican Quinoa Bowl is a quick and easy vegan meal when you're short on time.

These Mexican Quinoa Bowls have a a taco night smorgasbord sort of vibe and feature a medley of peppers, tomatoes, jalapeños, black beans, sweet potato, corn, cilantro, and onion. The Chili lime dressing is straight up legendary, so feel free to double the recipe and add extra to your bowl. Black Bean and Sweet Potato Mexican Quinoa Bowls Often referred to as the national dish of Mexico, Mole Poblano is loved around the world. You can cook Mexican Quinoa Bowl using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mexican Quinoa Bowl

1. You need 1 cup of quinoa prepared per instructions with broth for flavor.
2. Prepare 2 tbsp of canned black beans per bowl.
3. You need 2 tbsp of canned chickpeas per bowl.
4. You need 1/8 cup of roasted, diced sweet potatoes per bowl.
5. It's of Cilantro-lime dressing/sauce.
6. Prepare of Cilantro.
7. You need 1/4-1/2 of avocado per bowl.
8. You need 1/3 of chili-lime chicken burger (Trader Joe’s) per bowl.
9. Prepare 3 of heaping tbsp salsa or pico de gallo per bowl.

We make our sauce with traditional ingredients such as raw organic cacao powder, ancho chiles, cinnamon, coriander and cumin. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Place cooked quinoa, black beans and corn in a salad bowl.

Mexican Quinoa Bowl step by step

1. Prepare quinoa. I like to use a combination of bone broth and vegetable broth for flavor instead of water..
2. While quinoa is cooking, roast sweet potato in the oven at 400-425° for 20-30 minutes..
3. Cook chicken burger while sweet potatoes roast..
4. Season and dice sweet potatoes..
5. Add toppings to bowl and drizzle with cilantro lime dressing..

Dice bell pepper, jalapeno, and green cabbage, and add into the salad bowl. Dress the salad and toss it together thoroughly. Garnish with avocado and cilantro and enjoy! These Quinoa Black Bean Burrito Bowls are the perfect "flexitarian" lunch or dinner. It's a deconstructed burrito, loosely based on Chipotle's burrito bowl.