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Vegan Mexican Quinoa Bowl
Vegan Mexican Quinoa Bowl

Vegan Mexican Quinoa Bowl
A vibrant and nutritious quinoa bowl with Mexican flavors.
Vegan Mexican Quinoa Bowl

Provides a balanced mix of protein, carbs, and healthy fats to fuel afternoon training sessions.

Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 200
    g
     black beans
  • 100
    g
     corn
  • 1
    item
     red bell pepper
  • 1
    item
     avocado
  • 100
    g
     cherry tomatoes
  • 1
    item
     lime
  • 10
    g
     cilantro
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
Preparation Time: 30 minutes
Vegan Mexican Quinoa Bowl
Instructions:
  1. Rinse quinoa under cold water and cook according to package instructions.
  2. Drain and rinse black beans.
  3. Chop red bell pepper and halve cherry tomatoes.
  4. In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, and cherry tomatoes.
  5. In a small bowl, whisk together lime juice, olive oil, cumin, and salt.
  6. Pour dressing over the quinoa mixture and toss to combine.
  7. Slice avocado and arrange on top of the quinoa bowl.
  8. Garnish with chopped cilantro before serving.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 25 g 3.1 g
Fibre 20 g 2.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 120 g 15.0 g
Fat 40 g 5.0 g
  • 150
    g
     quinoa
  • 200
    g
     black beans
  • 100
    g
     corn
  • 1
    item
     red bell pepper
  • 1
    item
     avocado
  • 100
    g
     cherry tomatoes
  • 1
    item
     lime
  • 10
    g
     cilantro
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
1
Servings
0

Rinse quinoa under cold water and cook according to package instructions.

Drain and rinse black beans.

Chop red bell pepper and halve cherry tomatoes.

In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, and cherry tomatoes.

In a small bowl, whisk together lime juice, olive oil, cumin, and salt.

Pour dressing over the quinoa mixture and toss to combine.

Slice avocado and arrange on top of the quinoa bowl.

Garnish with chopped cilantro before serving.

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