Scrumptious Vegan Mexican Dinner Bowl: A Burst of Flavors and Textures

Allergens

Soy (in case of using soy-based vegan cheese or products)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 medium bell pepper, diced
• 2 cloves garlic, minced
• 1 can black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Cook quinoa according to package instructions set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, sautéing until softened.
3. Add garlic and cook for an additional 30 seconds.
4. Stir in black beans, corn, and cooked quinoa. Season with salt and pepper to taste. Cook for a few minutes, allowing flavors to meld.
5. Remove from heat and gently stir in cherry tomatoes and lime juice.
6. To serve, divide the mixture into 6 bowls and top each with avocado slices and fresh cilantro.

Chef’s Insight

This recipe is designed to showcase the versatility and nutritional benefits of plant-based Mexican cuisine.

Notes

Feel free to add hot sauce or additional spices to taste. - Fresh herbs such as cilantro can be replaced with parsley if preferred.