Print
confetti veggie mexican quinoa bowl // cait's plate

confetti veggie mexican quinoa bowl

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x
  • Category: dinner

Scale

Ingredients

  • 1 cup cooked quinoa
  • 12 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

  1. Place a non-stick sauté pan over medium heat and add olive oil
  2. 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.
  3. Add prepped veggies to the pan and sauté for 2-3 minutes (or until just tender) then add black beans *see note #1
  4. Sprinkle veggie and bean mixture with spices, salt and pepper and cook for 1-2 minutes or until the mixture is warmed through
  5. Serve over quinoa and top with desired toppings


Notes

  1. I like to mash half my black beans to add a different texture to the dish
  2. For even more heat, feel free to add a de-seeded, sliced jalapeno pepper to the mix

Keywords: dinner, grain bowl, gluten-free, vegetarian

Recipe Card powered by