Ingredients
Scale
- 1 cup cooked quinoa
- 1–2 garlic cloves, minced
- 1/4 cup zucchini, diced
- 1/4 cup chopped, de-seeded bell pepper
- 1/4 cup corn kernels
- 1/4 cup cherry tomato halves
- 1/4 cup diced cooked sweet potato
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 tablespoon chipotle chili powder
- 1 cup canned black beans, drained & rinsed
- Olive oil
- For serving: lime wedge, avocado, hot sauce, plain greek or skyr yogurt, fresh cilantro, salsa, cotija or mexican blend cheese
Instructions
- Place a non-stick sauté pan over medium heat and add olive oil
- Once oil is hot, add onion sautéing until just soft (about 3 minutes) then add garlic and cook for another 30 seconds to 1 minute or until it’s just fragrant.
- Add prepped veggies to the pan and sauté for 2-3 minutes (or until just tender) then add black beans *see note #1
- Sprinkle veggie and bean mixture with spices, salt and pepper and cook for 1-2 minutes or until the mixture is warmed through
- Serve over quinoa and top with desired toppings
Notes
- I like to mash half my black beans to add a different texture to the dish
- For even more heat, feel free to add a de-seeded, sliced jalapeno pepper to the mix
Keywords: dinner, grain bowl, gluten-free, vegetarian
