Divine Vegan Mexican Fiesta Bowl: A Wholesome and Delicious Adventure

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 2 ripe avocados
• 1 lime, juiced
• Salt to taste
• 1 cup cherry tomatoes, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 1/2 cup corn kernels, canned or frozen
• 1 tsp ground cumin
• 1 tbsp olive oil
• Freshly ground black pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. In a separate bowl, mash avocados with lime juice, salt, and black pepper to taste. Set aside.
3. In another bowl, combine black beans, corn kernels, cumin, olive oil, salt, and pepper. Mix well.
4. To assemble the fiesta bowl, divide cooked quinoa among 4 bowls. Top with the black bean mixture, guacamole, cherry tomatoes, red onion, jalapeño (if using), and cilantro. Serve immediately.

Chef’s Insight

Feel free to add more vegetables to this dish, such as diced bell peppers or shredded lettuce, for additional texture and flavor.

Notes

For a more complex flavor profile, consider adding a dash of smoked paprika or ground coriander to the black bean mixture.