TexMex Quinoa Bowl


  • 2.5 cups low sodium veg broth
  • 1.25 cup salsa verde
  • 1.5 cups dry red quinoa
  • 2 large sweet potatoes
  • paprika
  • chili powder
  • 2 medium red onions
  • 1 large jalapeno, diced
  • 4 poblano peppers, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic
  • 2 cans unsalted black beans
  • cumin
  • 1 carton grape tomatoes
  • .25 cup cilantro
  • 1 small avocado
  • .75 cup shredded Mexican cheese


  • Preheat oven to 425F. Combine broth and 0.5 cup salsa verde and bring to boil. While waiting to boil, dice sweet potatoes. Toss in oil paprika, chili powder, salt and pepper and spread on sheet pan.
  • Once boiling, add quinoa to pot, cover, and turn to low. Put potatoes in the oven until tender.
  • Dice onions and heat oil in large skillet. Add onions once oil is hot.
  • While onions cook, dice jalapenos, poblanos, and bell pepper. When onions are translucent, add peppers and cook til tender, stirring regularly. Press garlic into skillet.
  • While peppers cook, open, drain, and rinse black beans. Add to skillet. Season with salt, pepper, and cumin. Continue to stir.
  • Slice grape tomatoes in half and dice cilantro and avocado.
  • Combine everything in a bowl, including cheese and salsa verde.


Calories: 610
Protein: 23 gm
Carbs: 94 gm
Fat: 15 gm
Fiber: 20 gm