Print
Roasted Veggie Quinoa Mexican Bowl-4

Roasted Veggie, Quinoa, Mexican Bowl

About 15-20 minutes and you have yourself one delicious bowl. Easy to make, satisfying, and healthy!

Course Main Dish
Cuisine Gluten-Free, Mexican, Vegan
Keyword mexican bowl recipe, quinoa bowl, vegan bowl recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 bowls
Calories 285 kcal
Author Anjali Lalani

Ingredients

For the Bean Mixture:

  • 1/4 cup black beans cooked (fresh or from a can)
  • 1/4 cup red or white quinoa or a blend of both, cooked
  • 1/4 cup frozen spinach
  • 1/4 cup frozen corn
  • salt
  • freshly ground black pepper

Instructions

  1. To make this meal in 15-20 minutes, first prep the carrots for the Maple Roasted Colored Carrots . Instead of carrots, you can also use broccoli or mushrooms - Simply wash, cut into large pieces, toss with a little olive oil/salt/pepper, and roast in the toaster oven at 400 degrees for about 15 minutes. While the veggies are roasting in the toaster oven, continue to prep the rest of the ingredients.
  2. Cut the cherry tomatoes in half, slice the avocado, and prepare the Sweet Jalapeno-Lemon Cream Sauce (if you did not make this ahead of time).
  3. To Prepare the Bean Mixture. Combine the cooked black beans, frozen spinach, and frozen corn in a glass bowl. Add a small amount of water and microwave for 2-3 minutes until the corn and spinach defrost completely. 
  4. Toss in the cooked quinoa, and season to taste with salt, freshly ground black pepper, and a few drops of your favorite hot sauce (optional).

  5. In each bowl, add some of the Bean Mixture. Then place some cherry tomato halves, sliced avocado, roasted veggie (carrots or other veggie of choice), and tortilla chips on top.
  6. Drizzle on some Sweet Jalapeno-Lemon Cream Sauce and add a few drops of your favorite hot sauce (optional). Garnish each bowl with some freshly chopped cilantro and enjoy!

Recipe Notes

This is a general guideline on how to create a bowl. Exact amount of ingredients may vary depending on your preference.

 

 

My favorite hot sauce to use is Cholula

Nutrition Facts
Roasted Veggie, Quinoa, Mexican Bowl
Amount Per Serving
Calories 285 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 141mg 6%
Potassium 1011mg 29%
Total Carbohydrates 41g 14%
Dietary Fiber 10g 40%
Sugars 7g
Protein 8g 16%
Vitamin A 264.3%
Vitamin C 51.1%
Calcium 9.8%
Iron 16.9%
* Percent Daily Values are based on a 2000 calorie diet.