Vegan Mexican Bowl
A vibrant, satisfying bowl layered with fluffy quinoa, seasoned black beans, sweet corn, and sautéed peppers, finished with creamy avocado and bright salsa. It’s a fresh, colorful main dish that delivers bold Mexican-inspired flavor in every bite.
Follow the steps below to cook the desired recipe
1. Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
2. Add the quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
3. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and season lightly with salt and black pepper.
4. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the sliced bell pepper and cook for 4 to 5 minutes, stirring occasionally, until slightly softened.
5. Add the corn kernels and black beans to the skillet, then sprinkle in the taco seasoning. Stir well to coat everything evenly and cook for 3 to 4 minutes until heated through. Taste and adjust with salt and black pepper if needed.
6. Warm the salsa slightly if desired, or keep it chilled for a fresher contrast.
7. Divide the quinoa evenly among serving bowls, then top with the seasoned bean and vegetable mixture.
8. Arrange the avocado slices over each bowl, then drizzle with vegan sour cream and spoon over salsa.
9. Finish with fresh cilantro and serve immediately with lime wedges for squeezing over the top.
1 cup quinoa
2 cups water
1 tbsp olive oil
1 bell pepper, sliced
1 cup corn kernels
1 can black beans, drained and rinsed
2 tbsp taco seasoning
Salt, to taste
Black pepper, to taste
1 avocado, sliced
1/2 cup salsa
1/4 cup vegan sour cream
Fresh cilantro, for garnish
Lime wedges, for serving
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