Sugar-Free Mexican Bowl
Dive into the vibrant flavors of this *Sugar-Free Mexican Bowl*, a wholesome and nutrient-packed recipe perfect for healthy eating. Featuring fluffy quinoa as a hearty base, this bowl is layered with sautéed bell peppers, sweet corn, juicy cherry tomatoes, and protein-rich black beans, all seasoned with the smoky warmth of chili powder and cumin. A drizzle of zesty lime-infused olive oil dressing ties the dish together, while creamy avocado slices and a sprinkle of fresh cilantro add the perfect finishing touch. Ready in just 35 minutes, this one-bowl delight is sugar-free, vegetarian, and brimming with bold Mexican-inspired flavors, making it an excellent choice for a quick lunch, light dinner, or meal prep option.
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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
- 0.5 medium Red onion, diced
- 2 pieces Garlic cloves, minced
- 1 can Black beans, drained and rinsed
- 1 cup Cherry tomatoes, halved
- 1 cup Corn kernels
- 1 large Avocado, sliced
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa under cold water to remove any bitter coating. Combine with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red and yellow bell peppers, and red onion. Sauté for about 4-5 minutes until they begin to soften.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the black beans, cherry tomatoes, and corn kernels. Season with chili powder, ground cumin, salt, and black pepper. Cook for another 3-4 minutes to heat everything through.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lime juice. Pour this dressing over the sautéed mixture and combine well.
To assemble the Mexican bowls, divide the cooked quinoa between four bowls. Top each with the sautéed vegetable and bean mixture.
Garnish each bowl with sliced avocado and a sprinkle of chopped fresh cilantro.
Serve immediately and enjoy a vibrant, sugar-free Mexican feast!
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 32.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3777 mg | 80% | |
*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.
