Vegan Mexican Quinoa Bowl


This hearty bowl is filled with protein thanks to the black beans and quinoa — and it’s all plant-based! You can also meal prep this one and use it for different meals. I cooked an egg over it and had it as breakfast, but you can also mix it into salads or use it as a taco filling. If you’re not vegan, I also recommend adding in a scoop of Greek yogurt like you would sour cream. It tastes great blended with hot sauce!

Ingredients (serves 2-3)

  • 1/2 cup uncooked quinoa

  • 1 medium Japanese sweet potato, diced

  • 1 1/2 tablespoons extra virgin olive oil

  • Taco seasoning

  • 1/2 cup chopped cherry tomatoes

  • 2 large stalks green onion, finely chopped

  • 1 (14.5 oz) can black beans, drained1

  • 1 (4 oz) can diced green chiles

  • 1 avocado, sliced

  • Hot sauce, to taste

1. Prepare quinoa according to package. Set aside.

2. While quinoa is cooking, heat up olive oil in a large cast iron skillet. Add sweet potatoes along with taco seasoning. Mix thoroughly, and cover and cook for about 7 minutes, stirring frequently. Potatoes should be crisp on the outside, but soft on the inside. Add more oil if needed as they cook.

3. Once potatoes are cooked, add quinoa, cherry tomatoes, green onion, black beans, and green chiles to the pan with the potatoes. Mix thoroughly, and heat for about 1-2 minutes or so on low so everything cooks together.

4. Transfer to a bowl and top with avocado and any other desired toppings (I added micro greens and hot sauce). Serve warm!