Hey y’all! Today, we’re diving into a hearty and flavorful dish that’s all about vibrant veggies and wholesome goodness - the Plant-Based Tex-Mex Bowl. This recipe is perfect for a relaxing dinner or a gathering with friends. It’s packed with flavor, nutrients, and it’s all about keeping it meatless without sacrificing that taste we love. So, let’s get cooking!
Plant-Based Tex-Mex Bowl
Check out this colorful dish that’ll make your taste buds dance! Just look at this vibrant image:
### Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 bell pepper, diced (any color you like)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid.
- While the quinoa is cooking, take a large skillet and heat a splash of olive oil over medium heat. Toss in the bell peppers and sauté for about 5 minutes until they’re tender.
- Add in the black beans, corn, cherry tomatoes, cumin, chili powder, and some salt and pepper to the skillet. Cook everything together for another 5-7 minutes, allowing it to get all mixed and flavorful.
- Once the quinoa is done, fluff it with a fork and add it to the skillet. Squeeze in the lime juice and give everything a good toss to combine all those delicious flavors.
- Serve up bowls of this scrumptious mixture and top with diced avocado and fresh cilantro. Let everyone dig in!
This Plant-Based Tex-Mex Bowl is a true celebration of flavors and colors that’ll leave everyone satisfied. It’s easy to make and even easier to enjoy. So next time you’re in the kitchen, whip up this dish and let the good times roll!
Flavorful Tex Mex Bowl Recipe for Quick Meals
source = www.pinterest.com
