Low Sodium Mexican Bowl
Bright, colorful, and packed with nutritious ingredients, this Low Sodium Mexican Bowl is a flavorful way to embrace a heart-healthy lifestyle without sacrificing taste. Featuring fluffy quinoa as the base, this vibrant recipe is loaded with sautéed bell peppers, creamy avocado slices, protein-rich black beans, sweet corn, and juicy cherry tomatoes—all topped with a zesty lime-cumin dressing and fresh cilantro. Ready in just 35 minutes, this dish is perfect for quick weeknight dinners or meal prepping. With bold spices like cumin and optional cayenne pepper, it delivers authentic Mexican-inspired flavors while keeping the sodium content in check. Serve it warm or at room temperature for a satisfying, guilt-free dinner bowl that’s both nutritious and delicious!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 1 small Red onion, diced
- 1 15-ounce can Black beans, rinsed and drained
- 1 cup Frozen corn, thawed
- 1 cup Cherry tomatoes, halved
- 1 medium Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 large Lime, juiced
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional)
Instructions
Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until the water is fully absorbed.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red and yellow bell peppers, as well as the diced red onion. Sauté for about 5-7 minutes, or until the vegetables are tender.
Stir in the rinsed and drained black beans, thawed corn, and halved cherry tomatoes. Cook for an additional 3 minutes until heated through.
Add the cooked quinoa to the skillet and mix thoroughly with the vegetable mixture.
Remove the skillet from the heat, and stir in the sliced avocado and chopped fresh cilantro.
In a small bowl, combine the juice of one lime with 0.5 teaspoon of ground cumin, 0.25 teaspoon of ground black pepper, and 0.25 teaspoon of optional cayenne pepper for a bit of heat. Drizzle this dressing over the quinoa mixture and toss gently to combine.
Serve the Low Sodium Mexican Bowl warm or at room temperature. Adjust lime and spices to taste if needed. Enjoy!
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 33.7 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2744 mg | 58% | |
*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.
