Spicy Southwest Quinoa Bowl
Ingredients
Quinoa + Veggies
-
1
cup
uncooked quinoa
-
1
unit
lime (zest + juice)
-
2
unit
sweet potatoes (chopped)
-
2
tablespoons
olive oil
-
2
teaspoons
Old El Paso Taco Seasoning
-
1
ounce
black beans (canned, rinsed + drained)
-
to taste
unit
salt + pepper
-
⅓
cup
fresh cilantro (chopped)
-
to serve
unit
sliced avocado + queso fresco
-
to serve
unit
warmed Old El Paso flour tortillas
Mango Slaw
-
1
unit
ripe mango (sliced into thin strips)
-
1
bunch
Tuscan kale (shredded)
-
1
unit
jalapeno (seeded + chopped)
-
¼
cup
olive oil
-
1
unit
lime (juice)
-
½
cup
fresh cilantro (chopped)
-
to taste
unit
salt
Charred Tomatillo Vinaigrette
-
6-8
unit
tomatillos (husk removed)
-
1
ounce
Old El Paso Chopped Green Chiles (canned)
-
2
cups
fresh cilantro
-
½
cup
olive oil
-
½
unit
lime (juice)
-
to taste
unit
salt
Instructions
- Prepare the mango slaw by combining all ingredients in a bowl and massaging the slaw for 1-2 minutes. Refrigerate until ready to serve.
- For the vinaigrette, preheat the oven to 425°F, roast tomatillos for 20 minutes, then blend with remaining ingredients until smooth. Adjust salt to taste.
- Cook quinoa according to package instructions, fluff with a fork, and mix in lime zest, juice, and chopped cilantro.
- On a baking sheet, toss sweet potatoes with olive oil and taco seasoning, bake for 15-20 minutes, flip, and bake for an additional 10 minutes until tender.
- Combine black beans with salt, pepper, and chopped cilantro.
- Assemble the bowls by dividing quinoa among them, topping with sweet potatoes, black beans, avocado, mango slaw, and vinaigrette. Sprinkle with queso fresco and serve with tortillas.
Nutrition Facts (estimated)
Servings
4
Calories
893
Total fat
32g
Total carbohydrates
130g
Total protein
18g
Sodium
200mg
Cholesterol
0mg
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