Vegan Mexican Bowl

Experience vibrant flavors and wholesome nourishment with this Vegan Mexican Bowl, a colorful and satisfying recipe perfect for lunch or dinner. Packed with protein-rich quinoa, hearty black beans, and sweet bursts of corn, this dish is topped with fresh avocado, crisp red bell peppers, and juicy cherry tomatoes for a medley of textures. The zesty cilantro lime dressing, infused with garlic and cumin, ties it all together, offering a bold yet refreshing taste. This plant-based recipe, ready in just 40 minutes, is ideal for meal prep or a quick family meal. Customize it with jalapeño for a spicy kick, and serve it over lettuce leaves for a light and nutritious twist. Whether you're a seasoned vegan or simply seeking healthy, Mexican-inspired comfort food, this vibrant bowl is a must-try!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 ounces) black beans
• 1 cup corn kernels
• 1 red bell pepper
• 1 cup cherry tomatoes
• 1 avocado
• 0.5 cup cilantro
• 1 lime
• 3 tablespoons olive oil
• 1 garlic clove
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 1 jalapeño (optional)
• 4 lettuce leaves

Directions

Step 1

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

Step 2

Drain and rinse 1 can of black beans. Set aside.

Step 3

If using fresh corn, cook 1 cup of corn kernels in a small pot of boiling water for 3-4 minutes. If using canned or frozen, skip this step. Drain and set aside.

Step 4

Chop 1 red bell pepper into small cubes, halve 1 cup of cherry tomatoes, and dice 1 avocado into chunks.

Step 5

For the dressing, mince 1 garlic clove and finely chop 0.5 cup of cilantro. In a small bowl, whisk together the juice of 1 lime, 3 tablespoons of olive oil, the minced garlic, chopped cilantro, 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper.

Step 6

If using, finely slice 1 jalapeño, removing seeds for less heat. Use caution when handling.

Step 7

In a large serving bowl or four individual bowls, layer the cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, avocado, and jalapeño.

Step 8

Pour the cilantro lime dressing over the top and gently toss to combine.

Step 9

Serve over a bed of lettuce leaves. Garnish with extra cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1832.5g)

Amount per serving	% Daily Value*
Calories	1794.8

Total Fat 82.9g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 3752.6mg	0%
Total Carbohydrate 219.6g	0%
Dietary Fiber 43.7g	0%
Total Sugars 24.7g
Protein 59.0g	0%

Vitamin D 0IU	0%
Calcium 353.6mg	0%
Iron 16.0mg	0%
Potassium 2147.3mg	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: 40.1%

Protein: 12.7%

Carbs: 47.2%