Go Back
- 1 cup quinoa - 1 can black beans (15 oz), drained and rinsed - 1 cup corn kernels, fresh or frozen - 1 red bell pepper, diced into bite-sized pieces - 1 jalapeño pepper, finely diced (seeds removed for a milder flavor) The main ingredients in this dish create a hearty base. Quinoa is full of protein and fiber, making it a great start. Black beans add a rich flavor and more protein. Corn kernels give a nice sweetness and crunch. The bell and jalapeño peppers bring a pop of color and spice. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste The spices and seasonings bring the dish to life. Ground cumin offers a warm, earthy flavor. Smoked paprika gives a hint of smokiness. Chili powder adds heat and depth. Don't forget salt and pepper to enhance all the flavors. - 2 tablespoons olive oil - Juice of 1 fresh lime - 1 ripe avocado, diced - Fresh cilantro leaves for garnish Finally, the additional ingredients complete the bowl. Olive oil helps sauté the veggies for a tender bite. Lime juice brightens the dish with a tangy twist. Avocado adds creaminess, and cilantro brings freshness. For the full recipe, check out the details above! Start by combining the rinsed quinoa and vegetable broth in a medium saucepan. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa should be light and fluffy when done. All the liquid should be absorbed. After cooking, remove it from the heat and let it rest, covered, for another 5 minutes. This ensures the perfect texture for your dish. While your quinoa cooks, heat olive oil in a large skillet over medium heat. Next, add the diced red bell pepper and jalapeño pepper to the skillet. Sauté these veggies for about 5 minutes. Stir occasionally until they become tender and fragrant. This step brings out their natural sweetness and adds a nice kick. Now it’s time to incorporate the corn and black beans into the skillet. After adding these, sprinkle in the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix everything thoroughly. Cook for another 5 minutes. This allows the flavors to meld together and everything to heat through. Your spicy veggie mixture is almost ready! For the full recipe, check the earlier section. Rinsing quinoa is crucial. It removes the bitter coating called saponin. This step will give your quinoa a clean taste. Always rinse it under cold water before cooking. After cooking, let the quinoa rest. Cover it for 5 minutes once off the heat. This resting time makes it fluffy and light. You can adjust the spice levels to suit your taste. If you like heat, use more jalapeño. For less spice, remove all the seeds. Fresh lime juice adds a bright touch. Squeeze it over the bowl just before serving. This will boost all the flavors and make the dish pop. Layer your ingredients for a beautiful bowl. Start with the fluffy quinoa at the bottom. Then, add the sautéed veggies on top. This creates a nice contrast of colors. Finally, garnish with fresh cilantro leaves. They add a fresh flavor and make it look appealing. Serve with extra lime wedges on the side for added zing. For the full recipe, check the details above. {{image_4}} You can boost your Spicy Southwest Veggie Bowl with protein. Adding grilled chicken makes it heartier. Simply slice cooked chicken breast and place it on top. It adds great flavor and texture. If you prefer a plant-based option, incorporating tofu is a smart choice. Press the tofu to remove moisture, then cube it. Sauté it until golden brown, then add it to the bowl. Both options keep the dish filling and satisfying. For those who want variety, using different beans can change the dish. You might try pinto beans or kidney beans instead of black beans. Each type brings a unique taste and texture. If you want to keep it light, substituting light olive oil is also a good idea. This keeps the dish healthy while adding a nice flavor. You can adapt the spices for a milder taste. If you want less heat, leave out the jalapeño pepper or reduce the chili powder. You can also add sweetness by mixing in some diced mango. For a zesty kick, a sprinkle of lime zest can brighten up the flavors. I always recommend adding fresh herbs like cilantro or parsley for extra brightness. These small changes can make the bowl just right for your taste! Store your Spicy Southwest Veggie Bowl in the fridge for up to four days. Use airtight containers to keep it fresh. Glass or plastic containers with tight lids work best. Make sure to let the bowl cool before sealing it. This helps keep moisture from building up inside. You can freeze the veggie bowl for up to three months. To do this, place the cooled bowl into a freezer-safe container. Make sure to leave some space at the top for expansion. When you are ready to eat, thaw it overnight in the fridge. Reheat in the microwave or on the stove until hot. Watch for signs of spoilage. If the veggies look mushy or have a strange smell, throw them out. Leftovers should be eaten within four days if kept in the fridge. When frozen, they can last longer, but try to eat them within three months for the best taste. Yes, you can prepare this dish in advance. It's great for meal prep. To do this, cook the quinoa and veggies as usual. Let them cool completely before storing. Use airtight containers for the best results. You can keep leftovers in the fridge for up to four days. When you are ready to eat, simply reheat in the microwave. This bowl tastes even better the next day as flavors meld together. Serve with fresh lime juice and avocado for a bright touch. If you want to swap quinoa, there are many options. Brown rice is a great choice. It offers a nutty flavor and chewy texture. You can also use farro or barley for a hearty base. For a gluten-free option, try cauliflower rice. It’s low in carbs and adds a nice crunch. Each of these options will change the taste a bit, but they all work well in the bowl. Experiment to find what you like best. To boost the heat in your veggie bowl, add extra spicy ingredients. You can include more jalapeño peppers, or use a hotter variety like serrano. Another great option is to mix in diced chipotle peppers in adobo sauce. This will give a smoky flavor with heat. You can also sprinkle crushed red pepper flakes on top before serving. Adjust the spice level to fit your taste. Enjoy the kick! This blog post guided you through creating a Spicy Southwest Veggie Bowl. We covered key ingredients, step-by-step cooking instructions, and helpful tips for perfect texture and flavor. You also learned ways to customize the dish to suit your taste and dietary needs. With these techniques, you can make a vibrant meal at home. Experimenting with your bowl can lead to a new favorite. Enjoy the fresh flavors and feel confident trying different variations!

Spicy Southwest Veggie Bowl

Create a flavorful and healthy meal with this Spicy Southwest Veggie Bowl! Packed with quinoa, black beans, and fresh veggies, this easy recipe is perfect for a quick lunch or dinner. Enjoy the perfect blend of spices and creamy avocado topped with a zesty lime juice kick. Ready in just 30 minutes, this dish will please your taste buds and keep you satisfied.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth

1 can black beans (15 oz), drained and rinsed

1 cup corn kernels, fresh or frozen

1 red bell pepper, diced into bite-sized pieces

1 jalapeño pepper, finely diced (seeds removed for a milder flavor)

1 ripe 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 fresh lime

Fresh cilantro leaves for garnish

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover, and allow it to simmer for approximately 15 minutes or until the quinoa is light and fluffy, and all the liquid has been absorbed. Remove from heat and let it rest, covered, for an additional 5 minutes to ensure perfect texture.

    While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and jalapeño pepper. Sauté for about 5 minutes, stirring occasionally, until they are tender and fragrant.

      Incorporate the corn and black beans into the skillet, followed by the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix thoroughly and cook for another 5 minutes, allowing the spices to meld and everything to heat through.

        Once the quinoa is ready, fluff it gently with a fork and transfer to a large serving bowl, creating a fluffy bed for the veggies.

          Generously spoon the sautéed vegetable mixture over the quinoa. Top with the diced avocado and a refreshing squeeze of lime juice for added zest.

            For a vibrant finish, garnish the bowl with fresh cilantro leaves and add extra lime wedges on the side for those who enjoy a bit more tang.

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