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)
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.