Mexican-Inspired Vegan Quinoa Bowl
A delicious and heart-healthy vegan recipe inspired by Mexican flavors, rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
Add bell pepper, zucchini, black beans, and corn to the skillet. Cook until vegetables are tender.
Stir in cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes.
Divide quinoa among serving bowls. Top with the vegetable mixture, sliced avocado, and fresh cilantro.
Serve with lime wedges on the side for an extra burst of flavor. Enjoy your heart-healthy Mexican-inspired vegan quinoa bowl!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 8 |
| Sugar (g) | 2 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 200 |
| Cholesterol | 0 |