Avocado Lime Quinoa Bowls
Avocado Lime Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Roasted Vegetables
- 1 sweet potato, medium, diced into 1/2-inch cubes
- 1 red bell pepper, medium, diced
- 1/2 red onion, medium, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Avocado-Lime Dressing
- 1 ripe avocado, large, pitted and scooped
- 1/4 cup fresh lime juice, from about 2 limes
- 1/4 cup fresh cilantro, packed
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl Assembly and Garnish
- 1 1/2 cups cooked black beans, rinsed and drained
- 1 cup corn, fresh or frozen (thawed)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup red onion, thinly sliced or finely diced, for garnish
- 1 avocado, medium, sliced or diced, for garnish
Instructions
- 1
Cook the Quinoa: Combine rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Roast the Vegetables: Preheat oven to 400°F. On a large baking sheet, toss the diced sweet potato, diced red bell pepper, and thinly sliced red onion with 1 tablespoon of olive oil, chili powder, ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 3
Prepare the Dressing: While the quinoa and vegetables are cooking, combine the scooped ripe avocado, fresh lime juice, packed fresh cilantro, 2 tablespoons of olive oil, water, minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a blender or food processor. Blend until completely smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
⏱️ 5 min
- 4
Assemble the Bowls: Divide the cooked and fluffed quinoa among 4 serving bowls. Top each bowl with a generous portion of the roasted vegetables, rinsed and drained black beans, corn, and halved cherry tomatoes.
⏱️ 5 min
- 5
Garnish and Serve: Drizzle generously with the creamy avocado-lime dressing. Garnish each bowl with additional chopped fresh cilantro, thinly sliced or finely diced red onion, and fresh avocado slices or cubes. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Lime Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Roasted Vegetables
- 1 sweet potato, medium, diced into 1/2-inch cubes
- 1 red bell pepper, medium, diced
- 1/2 red onion, medium, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Avocado-Lime Dressing
- 1 ripe avocado, large, pitted and scooped
- 1/4 cup fresh lime juice, from about 2 limes
- 1/4 cup fresh cilantro, packed
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl Assembly and Garnish
- 1 1/2 cups cooked black beans, rinsed and drained
- 1 cup corn, fresh or frozen (thawed)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup red onion, thinly sliced or finely diced, for garnish
- 1 avocado, medium, sliced or diced, for garnish
Instructions
- 1
Cook the Quinoa: Combine rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
Roast the Vegetables: Preheat oven to 400°F. On a large baking sheet, toss the diced sweet potato, diced red bell pepper, and thinly sliced red onion with 1 tablespoon of olive oil, chili powder, ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 3
Prepare the Dressing: While the quinoa and vegetables are cooking, combine the scooped ripe avocado, fresh lime juice, packed fresh cilantro, 2 tablespoons of olive oil, water, minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a blender or food processor. Blend until completely smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
⏱️ 5 min - 4
Assemble the Bowls: Divide the cooked and fluffed quinoa among 4 serving bowls. Top each bowl with a generous portion of the roasted vegetables, rinsed and drained black beans, corn, and halved cherry tomatoes.
⏱️ 5 min - 5
Garnish and Serve: Drizzle generously with the creamy avocado-lime dressing. Garnish each bowl with additional chopped fresh cilantro, thinly sliced or finely diced red onion, and fresh avocado slices or cubes. Serve immediately and enjoy!
⏱️ 5 min