Simple Mexican Quinoa Bowls

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 20 minutes

Ingredients

1/2 cup cilantro

1 clove garlic (peeled)

1 chipotle pepper in adobo (from a can)

1/4 cup olive oil

1-2 limes (juiced, to taste)

1 tbsp agave (or maple syrup)

1/2 tsp onion powder

1/2 tsp cumin

1/2 tsp pepper

1/2 tsp salt (or to taste)

1 cup cherry tomatoes (halved)

1 cup frozen corn (thawed)

1/4 red onion (diced)

2 tbsp vegan mayo

1/2 lime (juiced)

pepper (to taste, optional)

2 cups cooked quinoa

1 15-ounce can black beans (drained and rinsed)

2 avocados (sliced)

cilantro, lime wedges (for serving)

Directions

Add all of the vinaigrette ingredients to a blender or food processor. Pulse until combined, taste and adjust seasonings as needed. Transfer to a bowl.

Add the tomato corn salsa ingredients to a bowl with 2 tbsp of the vinaigrette. Place in the fridge to marinate.*

Prepare the quinoa according to the package instructions. Transfer to a bowl and add the remaining vinaigrette. Toss to combine and place in the fridge to marinate.

Combine the vegan crema ingredients in a bowl and stir to combine.

To assemble, layer equal amounts of quinoa, black beans, tomato corn salsa and avocado in 4 bowls. Serve with cilantro, crema and lime wedges.

Nutrition

• Calories: 517 kcal
• Total Fat: 35 g
• Saturated Fat: 5 g
• Sodium: 401 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 12 g
• Total Sugars: 7 g
• Protein: 8 g