Tex Mex Quinoa Bowl


Any Tex Mex fans in your home? If so, you will love this recipe! Designed to take everything we love about a burrito and make it a lot healthier for the entire family to enjoy. Make lots as it’s even better the next day as a hearty lunch option.


  • 1 cup shredded red cabbage (washed and shredded)

  • 2 lime (zested and juiced)

  • 2-3 sweet potato (washed and diced)

  • 1 can black beans (rinsed)

  • 1 shallot (chopped)

  • 1 jalapeños (chopped)

  • 1.5 cups quinoa (cooked)

  • Olive oil

  • For garnish: chopped avocado or guacamole, cilantro, Plain Greek yogurt, Goat Cheese (optional)

  • Tex Mex Spice Blend:

    • 3 tablespoons chili powder

    • 2 tablespoons ground cumin

    • 1 tablespoon ground black pepper

    • 1 tablespoon salt.

    • 1 tablespoon garlic powder.

    • 1 1/2 teaspoons ground red pepper.


  • Pre-heat your oven to 450.

  • Prep all the ingredients as described above.

  • Toss the sweet potatoes with a drizzle of olive oil and lightly season with 1/2 the spice mix (or less depending on your preference). Roast on a pan in the oven for 20-25 mins, or until tender all the way through.

  • In a frying pan, combine the black beans, shallot, 1/2 cup of water, jalapeño and remaining spice mix. Mix well and cook for 5-7 min or until most of the liquid has evaporated.

  • In a bowl combine the cabbage, 1/2 lime zest and lime juice. Add a dash of S&P and mix well.

  • Mix 1/2 cup of yogurt with the remaining lime zest and lime juice for a garnish.

  • To prepare the bowl: Combine 1/2 cup sweet potatoes, 1/3 cup quinoa, 1/2 cup black beans and as much of the cabbage as you desire. Garnish with greek yogurt, avocado, cilantro and goat cheese if desired.