Recipe: Appetizing Mexican Quinoa Bowl

Delicious, fresh and tasty.

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.

Mexican Quinoa Bowl 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 How To Prepare Mexican Quinoa Breakfast Bowl? You can have Mexican Quinoa Bowl using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mexican Quinoa Bowl

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

Add tomato sauce, cumin, quinoa, water, and salt. Bring water and quinoa to a boil in a saucepan. 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.

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..

Place cooked quinoa, black beans and corn in a salad bowl. 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.