Gluten-Free Mexican Bowl
Introducing the vibrant and wholesome Gluten-Free Mexican Bowl, a perfect blend of bold flavors and nourishing ingredients designed to delight your taste buds. This gluten-free recipe features fluffy quinoa as a hearty base, paired with protein-packed black beans, sweet corn, cherry tomatoes, creamy avocado, and zesty red onion, all topped with a fresh burst of cilantro. A zippy lime and olive oil dressing infused with ground cumin ties everything together beautifully, while a touch of jalapeño adds a spicy kick that can be adjusted to your liking. Ready in just 35 minutes, this colorful dish is not only quick to prepare but also ideal for meal preppers and busy weeknights. Serve it with gluten-free tortilla chips for a satisfying crunch or enjoy it on its own as a wholesome, filling meal. Perfect for those following gluten-free diets, this Mexican-inspired bowl is loaded with natural goodness and flavor-packed ingredients!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup black beans, canned and drained
- 1 cup corn kernels, fresh or frozen
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely chopped
- 1 avocado, diced
- 0.5 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 jalapeño, seeded and finely chopped
- 1 cup gluten-free tortilla chips, optional
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, add the quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover with a lid, and let simmer for about 15 minutes or until the water is absorbed and quinoa is tender.
Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
In a large mixing bowl, combine black beans, corn, tomatoes, red onion, avocado, and cilantro.
In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Adjust seasoning as needed.
Add the cooked quinoa to the mixing bowl with the vegetable mixture, pour over the dressing, and toss everything gently to combine.
If using, gently fold in the finely chopped jalapeño.
Divide the mixture into four bowls and serve with gluten-free tortilla chips on the side or crushed on top for added crunch.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 24.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2883 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
