Low Sodium Mexican Bowl

Bright, zesty, and packed with wholesome ingredients, this Low Sodium Mexican Bowl is a heart-healthy take on your favorite Mexican-inspired flavors. Featuring a base of protein-rich quinoa paired with vibrant bell peppers, black beans, sweet corn, and juicy cherry tomatoes, this dish is a nutrient powerhouse. The creamy avocado slices and a fresh cilantro-lime dressing elevate the bowl with refreshing flavor, while optional cayenne pepper adds a subtle kick of spice. With minimal salt and maximum taste, this easy-to-make, customizable recipe is perfect for meal prep, a light lunch, or a satisfying dinner. Ready in just 35 minutes, it's a delicious choice for health-conscious eaters craving bold flavors without the sodium overload.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Red bell pepper, diced
• 1 medium Yellow bell pepper, diced
• 1 small Red onion, diced
• 1 15-ounce can Black beans, rinsed and drained
• 1 cup Frozen corn, thawed
• 1 cup Cherry tomatoes, halved
• 1 medium Avocado, sliced
• 0.25 cup Fresh cilantro, chopped
• 1 large Lime, juiced
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Cayenne pepper (optional)

Directions

Step 1

Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until the water is fully absorbed.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red and yellow bell peppers, as well as the diced red onion. Sauté for about 5-7 minutes, or until the vegetables are tender.

Step 3

Stir in the rinsed and drained black beans, thawed corn, and halved cherry tomatoes. Cook for an additional 3 minutes until heated through.

Step 4

Add the cooked quinoa to the skillet and mix thoroughly with the vegetable mixture.

Step 5

Remove the skillet from the heat, and stir in the sliced avocado and chopped fresh cilantro.

Step 6

In a small bowl, combine the juice of one lime with 0.5 teaspoon of ground cumin, 0.25 teaspoon of ground black pepper, and 0.25 teaspoon of optional cayenne pepper for a bit of heat. Drizzle this dressing over the quinoa mixture and toss gently to combine.

Step 7

Serve the Low Sodium Mexican Bowl warm or at room temperature. Adjust lime and spices to taste if needed. Enjoy!

Nutrition Facts

Serving size	(1708.3g)

Amount per serving	% Daily Value*
Calories	1435.7

Total Fat 66.5g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1277.5mg	0%
Total Carbohydrate 184.7g	0%
Dietary Fiber 26.9g	0%
Total Sugars 33.7g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 190.1mg	0%
Iron 11.4mg	0%
Potassium 2743.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 11.1%

Carbs: 49.1%