Vegan Recipes

Vegan Mexican Quinoa Bowl

Experience the vibrant and robust flavors of Mexican cuisine with a plant-based twist in our Vegan Mexican Quinoa Bowl recipe. This dish combines the richness of quinoa with a colorful array of vegetables, zesty spices, and creamy avocado to create a nourishing and satisfying meal. Whether you’re seeking a wholesome lunch or a hearty dinner, this recipe offers a delightful way to explore the vibrant tastes of Mexico while embracing a vegan lifestyle.

Vegan Mexican Quinoa Bowl Recipe:


For the Quinoa:
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
For the Bowl:
  • 1 cup black beans, cooked and drained (canned or cooked from dry)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • ONE cup diced tomatoes
  • 1 red bell pepper, diced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 avocado, sliced


  1. In a medium saucepan, combine the rinsed quinoa, vegetable broth or water, chili powder, ground cumin, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
  2. In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, diced red bell pepper, finely chopped red onion, and chopped cilantro.
  3. Squeeze the lime juice over the quinoa mixture and gently toss everything together to combine.
  4. To serve, divide the quinoa mixture into bowls. Top each bowl with sliced avocado for creaminess and extra flavor.
Nutrition Facts:
  • Servings: 4 servings
  • Serving Size: 1/4 of the quinoa bowl

Per Serving:

  • Calories: ~350
  • Total Fat: ~11g
  • Saturated Fat: ~1.5g
  • Cholesterol: 0mg
  • Sodium: ~400mg
  • Total Carbohydrates: ~54g
  • Dietary Fiber: ~11g
  • Sugars: ~5g
  • Protein: ~11g

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