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To make the Spicy Southwest Veggie Bowl, gather these ingredients: - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 can black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 jalapeño pepper, diced (seeds removed for less heat) - 1 avocado, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - Juice of 1 lime - Fresh cilantro leaves for garnish This bowl is packed with nutrients. Each serving offers a good balance of protein, fiber, and healthy fats. Quinoa gives you complete protein, while black beans add more fiber and protein. Avocado provides healthy fats. Here’s a simple breakdown per serving: - Calories: 350 - Protein: 12g - Carbohydrates: 55g - Fiber: 15g - Fat: 12g This recipe is perfect for many diets. It is vegan since it contains no animal products. It is also gluten-free. Quinoa is a great grain choice for those avoiding gluten. Feel free to adjust toppings to fit your needs. You can add or swap veggies as you like. Enjoy the flavors while keeping it healthy! For the full recipe, check the instructions above. To start, rinse the quinoa under cool water. This removes any bitter taste. In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring the mix to a boil over high heat. Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for about 15 minutes. The quinoa will absorb the broth and become fluffy. After 15 minutes, take it off the heat and let it sit for 5 more minutes, still covered. This step helps it finish cooking perfectly. While the quinoa cooks, grab a large skillet. Heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 diced red bell pepper and 1 diced jalapeño pepper (remove the seeds for less heat). Sauté these for about 5 minutes. You want them to soften but not brown. Next, stir in 1 cup of corn kernels and 1 can of black beans (drained and rinsed). Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, and salt and pepper to taste. Cook this mixture for another 5 minutes. This will blend all the flavors together. Now it’s time to put everything together. Fluff the cooked quinoa with a fork and transfer it to a large serving bowl. Layer the sautéed veggie mix over the quinoa. Top it off with 1 diced avocado and a squeeze of lime juice. For a finishing touch, garnish with fresh cilantro leaves. You can also add extra lime wedges on the side for those who want more zing. This colorful and tasty dish is now ready to enjoy! For the complete recipe, check the Full Recipe section. To cook quinoa perfectly, I always use a ratio of 1 cup of quinoa to 2 cups of vegetable broth. Rinse the quinoa well before cooking to remove any bitterness. Bring the broth to a boil, then lower the heat to simmer. Cover the pot and cook for about 15 minutes. After cooking, let it sit for 5 minutes. This step makes the quinoa fluffy. Fluff it with a fork before serving. This simple method ensures great texture every time. Spices can change the flavor of your Spicy Southwest Veggie Bowl. If you want more heat, add extra jalapeños or a pinch of cayenne pepper. For a smoky taste, use more smoked paprika. You can also try different herbs like oregano or thyme. Experiment with your favorite spices to find what you love best. Each change adds a new twist to your bowl. For sautéing, I heat olive oil in a large skillet first. Medium heat works well to avoid burning. Add the bell pepper and jalapeño, cooking them until soft. Stir often for even cooking. After that, mix in the corn and black beans with spices. This method keeps the veggies crisp and full of flavor. The goal is to get them tender but not mushy. Enjoy the bright colors and fresh taste in every bite. {{image_2}} To boost your Spicy Southwest Veggie Bowl, try adding protein. Tofu and tempeh work great. Tofu is soft and absorbs flavors well. Tempeh has a firm texture and nutty taste. - Tofu: Cut it into cubes and sauté it with the veggies. This adds creaminess and protein. - Tempeh: Crumble it and cook it with spices. It adds a hearty bite to your meal. Both options are healthy and make your bowl filling. You can also marinate them in lime juice for extra flavor. While quinoa is fantastic, other grains can add variety. Brown rice and farro are excellent choices. - Brown Rice: It is chewy and has a nutty flavor. Cook it in vegetable broth for added taste. - Farro: This ancient grain is hearty and nutritious. It takes a bit longer to cook but is worth it. These grains can change the texture and taste of your bowl. Mixing grains can also add fun colors and flavors. To make your bowl pop, try different salsas and dressings. They can elevate your meal. - Salsas: Fresh salsa or mango salsa can add sweetness and zest. You can also use corn salsa for a crunch. - Dressings: A lime vinaigrette or chipotle dressing can give it a spicy kick. Drizzle it over the top for a burst of flavor. Experiment with these to find your favorite combo. Each addition brings a new taste to the Spicy Southwest Veggie Bowl, making it more fun to eat. Enjoy exploring these variations! To store your Spicy Southwest Veggie Bowl leftovers, let them cool first. Use an airtight container. Place the leftovers in the container and seal it tight. Store in the fridge for up to three days. This dish keeps well and tastes great the next day. If you want to freeze your veggie bowl, portion it into smaller servings. Use freezer-safe containers or bags. Make sure to remove as much air as possible. You can freeze the leftovers for up to three months. Keep in mind that the texture of the avocado may change once thawed. When it's time to eat, take the bowl out of the fridge or freezer. If frozen, thaw it in the fridge overnight. To reheat, you can use a microwave. Heat on medium power for about two minutes, stirring halfway. You can also reheat it in a skillet on low heat. Add a splash of water to keep it moist. Enjoy your meal as if it was fresh! For the full recipe, check out the earlier section. You can use brown rice instead of quinoa. It has a similar texture. Another option is farro, which adds a nice chew. Couscous works well, too, if you want a quick cook time. Just remember to adjust the liquid based on the grain you choose. To pump up the heat, add more jalapeño. You can also toss in some diced serrano peppers. If you like it really hot, use a dash of cayenne pepper. A sprinkle of hot sauce before serving is another great way to spice it up. Absolutely! Use what you have on hand. Zucchini and mushrooms are great options. Spinach or kale can add a nice green touch. Just remember to keep the cooking time in mind so everything cooks evenly. Yes, you can prepare the quinoa and veggies ahead of time. Store them separately in airtight containers. When you’re ready to eat, just warm them up and assemble your bowl. This makes it a great meal prep option! Your Spicy Southwest Veggie Bowl can last in the fridge for up to four days. Be sure to check for freshness before eating. If you notice any off smells or changes in texture, it's best to discard it. Yes! This bowl is perfect for meal prep. You can make a big batch and portion it out. Just keep the avocado separate until serving to prevent browning. You can also add fresh lime juice to help keep it looking fresh. Yes, frozen vegetables work well in this recipe. They are convenient and can save you time. Just make sure to thaw and drain them to avoid excess water. This keeps your bowl from becoming soggy. Of course! Adding a sprinkle of cheese can enhance the flavor. Feta or cotija cheese are great choices to complement the spices. Just be mindful of the added calories if you are watching your intake. A light salad pairs nicely with this bowl. You can also serve it with tortilla chips for crunch. If you want something warm, roasted sweet potatoes make a good side. They add a nice sweetness that balances the spices. This blog post covered all you need for a tasty veggie bowl. We looked at key ingredients and their nutrition. You learned how to cook quinoa and sauté veggies. We shared tips for perfect cooking and spice choices. Plus, I gave you tasty variations and storage advice. Remember, cooking is fun and allows creativity. Enjoy making your own healthy meals!

Spicy Southwest Veggie Bowl

Discover the delicious and vibrant Spicy Southwest Veggie Bowl packed with flavor and health! This easy recipe combines fluffy quinoa, black beans, corn, and fresh vegetables, all seasoned to perfection. Perfect for a quick lunch or dinner, this dish is not only tasty but also colorful and nourishing. Click through to explore the recipe and learn how to bring this delightful bowl to your table!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 can black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 jalapeño pepper, diced (seeds removed for less heat)

1 avocado, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

Juice of 1 lime

Fresh cilantro leaves for garnish

Instructions
 

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

    While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced red bell pepper and jalapeño pepper. Sauté for about 5 minutes until they're softened.

      Stir in the corn, black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, mixing well to intersperse the spices.

        Once cooked, fluff the quinoa with a fork and transfer it to a large serving bowl.

          Layer the sautéed veggie mixture over the quinoa, then top with diced avocado and a squeeze of lime juice.

            Garnish with fresh cilantro leaves and additional lime wedges if desired.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4