Ingredients
Grains and Beans
- ½ cup dry quinoa
- ¾ cup water
- 1 ½ cups cooked black beans (1 can drained and rinsed)
Vegetables & Herbs
- 2-3 cups chopped curly kale
- 1 cup chopped tomatoes
- ½ to ¾ cup pickled red onions
- 1 jalapeño (optional, or substitute with bell peppers for less spice)
- 1 small avocado
- ¼ cup fresh chopped cilantro
- Bell peppers and/or corn (optional, for an extra veggie boost)
Dressing & Seasonings
- ¼ cup avocado oil (or olive oil)
- 1 small lime, juiced
- 1 clove garlic
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 ½ tbsp vinegar (type unspecified, estimated as apple cider vinegar)
Toppings
- Crispy tortilla strips (or crushed tortilla strips)
- Crumbled cotija cheese
- Sour cream
- Salsa
Instructions
- Cook the Quinoa: Rinse and drain ½ cup quinoa using a mesh strainer. Lightly toast the quinoa in a pot over medium-high heat, stirring often to remove excess moisture and enhance nuttiness. Then, add ¾ cup water and bring to a boil over high heat. Reduce heat to low, cover with lid slightly ajar, and simmer for 13 minutes until quinoa is fluffy and liquid is absorbed.
- Prepare the Chili Lime Dressing: Juice the small lime and peel, smash, and mince the garlic clove. Add these to a small jar along with ¼ cup avocado oil, 1 ½ tablespoons vinegar, 1 teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Shake well and set aside to let flavors meld.
- Prep the Beans and Veggies: Drain and rinse black beans if using canned. Finely chop the curly kale, making the pieces as small as possible. Chop tomatoes and thinly slice jalapeño (or bell pepper if avoiding heat). Prepare any additional veggies like bell peppers or corn if using.
- Assemble the Bowls: Divide cooked quinoa and black beans evenly between 3 bowls, roughly ½ cup of each per bowl. Add kale, tomatoes, pickled red onions, and cilantro to each bowl. Drizzle the chili lime dressing over the veggies and quinoa to season.
- Add Toppings and Serve: Just before serving, add sliced avocado to each bowl. Top with optional extras like crispy tortilla strips, crumbled cotija cheese, sour cream, and salsa for added flavor and texture.
- Meal Prep Option: These bowls can be prepped in advance by storing assembled components in lidded containers. Keep avocado and tortilla strips separate and add them fresh before eating to maintain freshness and crunch.
Notes
- To toast quinoa, keep stirring over medium-high heat until it smells nutty, about 3-4 minutes. This step is optional but enhances flavor.
- Pickled red onions can be store-bought or homemade for tangy crunch.
- If you prefer milder bowls, substitute jalapeño with diced bell pepper or omit entirely.
- Use apple cider vinegar or white wine vinegar in the dressing for best flavor.
- Adjust seasoning and chili powder in the dressing to taste for personal spice preference.
- Avocado and crispy toppings are best added right before serving to avoid sogginess.
- For vegan option, omit cotija cheese and sour cream or substitute with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
