Heart-Healthy Mexican Bowl
Bright, zesty, and packed with wholesome goodness, this Heart-Healthy Mexican Bowl is a nutritious twist on a classic favorite. Featuring protein-rich quinoa, black beans, and a vibrant mix of sautéed vegetables like red bell peppers and red onions, every bite bursts with flavor and texture. Fresh ingredients like cherry tomatoes, corn, creamy avocado, and a sprinkling of cilantro keep it fresh and satisfying, while a tangy lime-cumin dressing ties this colorful bowl together. Low-fat Greek yogurt offers a creamy, guilt-free topping, making this heart-healthy recipe perfect for clean eating, meal prep, or a quick family dinner. Ready in just 35 minutes, this gluten-free, plant-forward dish is a go-to for anyone seeking a nourishing and flavorful meal with robust Mexican-inspired flair.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 0.5 cup Red onion, diced
- 1 Red bell pepper, diced
- 1 cup Black beans, cooked and drained
- 1 cup Cherry tomatoes, halved
- 1 cup Corn kernels, fresh or frozen
- 1 Avocado, sliced
- 0.25 cup Cilantro leaves, chopped
- 1 Lime, juiced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Low-fat Greek yogurt
- 4 Fresh lime wedges
Instructions
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Set aside to cool slightly.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced red onion and diced red bell pepper. Sauté for 5 minutes, stirring occasionally until the vegetables are softened.
In a large mixing bowl, combine the cooked quinoa, sautéed onion and bell pepper, black beans, cherry tomatoes, and corn. Mix well.
Prepare the dressing by whisking together the juice of 1 lime, ground cumin, chili powder, salt, and black pepper.
Pour the dressing over the quinoa and vegetable mixture. Toss to combine all the ingredients thoroughly.
Gently fold in the sliced avocado and chopped cilantro.
Serve the Mexican Bowl divided into four bowls. Top each serving with a dollop of low-fat Greek yogurt and garnish with a fresh lime wedge.
Enjoy your Heart-Healthy Mexican Bowl immediately, or refrigerate for up to 2 days for a quick and nutritious meal.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 41.8 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 396 mg | 30% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3182 mg | 68% | |
*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.
