Vegan Mexican Bowl
Packed with vibrant flavors and wholesome ingredients, this Vegan Mexican Bowl is the ultimate plant-based meal that's as nutritious as it is delicious. Featuring protein-rich quinoa, hearty black beans, sweet corn, and crisp red bell pepper, this colorful bowl is topped with creamy avocado and a zesty cilantro lime dressing that ties everything together. Perfectly seasoned with ground cumin, fresh garlic, and a hint of jalapeño for optional heat, this recipe is a fiesta of flavors in every bite. Ready in just 40 minutes, this gluten-free, vegan Mexican-inspired dish is ideal for meal prep or a quick weeknight dinner—served over crisp lettuce leaves and garnished with fresh lime wedges for a refreshing finish. If you're searching for a healthy vegan dinner idea, a nourishing Mexican quinoa bowl recipe, or want to spice up Taco Tuesday, this vibrant bowl is your answer!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (15 ounces) black beans
- 1 cup corn kernels
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1 avocado
- 0.5 cup cilantro
- 1 lime
- 3 tablespoons olive oil
- 1 garlic clove
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 jalapeño (optional)
- 4 lettuce leaves
Instructions
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
Drain and rinse 1 can of black beans. Set aside.
If using fresh corn, cook 1 cup of corn kernels in a small pot of boiling water for 3-4 minutes. If using canned or frozen, skip this step. Drain and set aside.
Chop 1 red bell pepper into small cubes, halve 1 cup of cherry tomatoes, and dice 1 avocado into chunks.
For the dressing, mince 1 garlic clove and finely chop 0.5 cup of cilantro. In a small bowl, whisk together the juice of 1 lime, 3 tablespoons of olive oil, the minced garlic, chopped cilantro, 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper.
If using, finely slice 1 jalapeño, removing seeds for less heat. Use caution when handling.
In a large serving bowl or four individual bowls, layer the cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, avocado, and jalapeño.
Pour the cilantro lime dressing over the top and gently toss to combine.
Serve over a bed of lettuce leaves. Garnish with extra cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 24.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2147 mg | 46% | |
*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.
