Sugar-Free Mexican Bowl

Transform your mealtime with this vibrant and wholesome Sugar-Free Mexican Bowl, a perfect fusion of bold flavors and nourishing ingredients. This gluten-free and vegan-friendly recipe features fluffy quinoa topped with a colorful medley of sautéed bell peppers, red onion, garlic, black beans, cherry tomatoes, and sweet corn, all seasoned with zesty chili powder and cumin. A drizzle of lime-infused olive oil dressing ties it all together, while sliced avocado and fresh cilantro add a creamy, refreshing finish. Ready in just 35 minutes, this customizable Mexican bowl is packed with plant-based protein, fiber, and heart-healthy fats—a guilt-free, sugar-free delight perfect for weeknight dinners or meal prepping.

Nutriscore Rating: 79/100

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
• 0.5 medium Red onion, diced
• 2 pieces Garlic cloves, minced
• 1 can Black beans, drained and rinsed
• 1 cup Cherry tomatoes, halved
• 1 cup Corn kernels
• 1 large Avocado, sliced
• 2 tablespoons Lime juice
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.25 cup Fresh cilantro, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the quinoa under cold water to remove any bitter coating. Combine with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.

Step 2

While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red and yellow bell peppers, and red onion. Sauté for about 4-5 minutes until they begin to soften.

Step 3

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Step 4

Stir in the black beans, cherry tomatoes, and corn kernels. Season with chili powder, ground cumin, salt, and black pepper. Cook for another 3-4 minutes to heat everything through.

Step 5

In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lime juice. Pour this dressing over the sautéed mixture and combine well.

Step 6

To assemble the Mexican bowls, divide the cooked quinoa between four bowls. Top each with the sautéed vegetable and bean mixture.

Step 7

Garnish each bowl with sliced avocado and a sprinkle of chopped fresh cilantro.

Step 8

Serve immediately and enjoy a vibrant, sugar-free Mexican feast!

Nutrition Facts

Serving size	(2100.6g)

Amount per serving	% Daily Value*
Calories	1827.8

Total Fat 75.3g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2505.7mg	0%
Total Carbohydrate 243.5g	0%
Dietary Fiber 50.5g	0%
Total Sugars 32.1g
Protein 63.8g	0%

Vitamin D 0IU	0%
Calcium 345.8mg	0%
Iron 18.5mg	0%
Potassium 3777.4mg	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: 35.5%

Protein: 13.4%

Carbs: 51.1%