Mexican Quinoa Bowl
"With black beans, roasted tomatoes, roasted jalapeño, avocado, lemon, and cumin. I also love to drizzle the cashew nacho cheese on this one!"
-- @kalememaybe
Recipe Intro From kalememaybe

A variation on one of my favorites, the breakfast bowl, this combo makes a fun recovery meal or even a quick weeknight dinner.

Vegetarian, Vegan, Gluten Free

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serves 4

1 cup uncooked quinoa
1 cup black beans, drained and rinsed
1 cup cherry tomatoes
1 an avocado
1 whole jalapeno
2 small lemons
1 tbsp cumin

Preheat oven to 425 degrees. 

Cook quinoa according to package. While quinoa is cooking, prepare the roasted tomatoes and jalapeno. Slice your cherry tomatoes in half. Do the same with the jalapeno, cutting lengthwise. Place on a baking sheet with aluminum foil and drizzle with olive oil. Back for 20 minutes.

When quinoa is done cooking, place in a bowl. Top with black beans and roasted veggies. Slice your avocado half and place atop the bowl. Squeeze lemon juice over your bowl and sprinkle with cumin.