Southwestern Bowl Recipe

Name: Southwestern Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup quinoa, rinsed; 2 tablespoons finely chopped scallion greens, from about 8 scallions; Salt; 2 tablespoons pumpkin seeds; Pinch of chili powder; 1/2 mango, peeled, pitted and chopped (about 1 cup); 5 tablespoons fresh lime juice, from 3 small limes; 2 tablespoons plus 1 tsp. extra-virgin olive oil; 1 tablespoon chopped cilantro; 1 cup reduced-sodium black beans, rinsed and drained; 1/4 teaspoon cumin; 1/2 avocado, peeled, pitted and chopped; 1 small red bell pepper, seeded and finely chopped (about 1 cup); 1 cup fresh corn kernels (or frozen, thawed)

Servings: persons

1/4 cup quinoa, rinsed
2 tablespoons finely chopped scallion greens, from about 8 scallions
Salt
2 tablespoons pumpkin seeds
Pinch of chili powder
1/2 mango, peeled, pitted and chopped (about 1 cup)
5 tablespoons fresh lime juice, from 3 small limes
2 tablespoons plus 1 tsp. extra-virgin olive oil
1 tablespoon chopped cilantro
1 cup reduced-sodium black beans, rinsed and drained
1/4 teaspoon cumin
1/2 avocado, peeled, pitted and chopped
1 small red bell pepper, seeded and finely chopped (about 1 cup)
1 cup fresh corn kernels (or frozen, thawed)

1
In a medium saucepan, bring quinoa and 1/2 cup water to a boil. Reduce heat to medium-low, cover and simmer until water has absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a bowl and let cool. Stir in scallion greens and 1/4 tsp. salt.
2
In a small skillet, toast pumpkin seeds with a pinch each of chili powder and salt over medium heat, stirring occasionally, until seeds begin popping and become fragrant, about 3 minutes. Transfer to a small bowl and let cool.
3
Combine mango, 4 Tbsp. lime juice, 2 Tbsp. oil, cilantro and a generous pinch of salt. Toss black beans with cumin and remaining 1 tsp. oil. Stir together avocado and remaining 1 Tbsp. lime juice.
4
Divide salad ingredients evenly between 2 1-quart-capacity containers, arranging mango salsa, quinoa, black beans, red pepper, avocado, corn and pumpkin seeds in both. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup quinoa, rinsed, 2 tablespoons finely chopped scallion greens, from about 8 scallions, Salt, 2 tablespoons pumpkin seeds, and more.

Yes, Southwestern Bowl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Bowl

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