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Homemade Spicy Southwest Quinoa Bowl. photo

Spicy Southwest Quinoa Bowl.

A vibrant, spicy quinoa bowl with roasted sweet potatoes, black beans, mango kale slaw, and a bright tomatillo-cilantro vinaigrette.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper
  • Medium Saucepan
  • Large Bowl
  • Blender
  • Knife
  • Cutting Board
  • Spatula

Ingredients
  

  • 1 cup uncooked quinoa
  • 1 lime zest and juice
  • 2 sweet potatoes chopped
  • 2 tablespoons olive oil
  • 2 teaspoons Old El Paso taco seasoning
  • 1 15-ounce can black beans rinsed and drained
  • salt and pepper to taste
  • 1/3 cup fresh cilantro chopped
  • avocado sliced, for serving
  • queso fresco for serving (omit if vegan)
  • Old El Paso flour tortillas warmed, for serving
  • 1 ripe mango sliced into thin strips
  • 1 bunch Tuscan kale shredded
  • 1 jalapeño seeded and chopped
  • 1/4 cup olive oil
  • 1 lime juice
  • 1/2 cup fresh cilantro chopped
  • salt to taste
  • 6-8 tomatillos husks removed
  • 4 ounces can Old El Paso chopped green chiles
  • 2 cups fresh cilantro
  • 1/2 cup olive oil
  • 1/2 lime juice from half a lime
  • salt to taste (for vinaigrette)

Instructions
 

  • Cook the quinoa according to package directions, then fluff with a fork and toss with the zest and juice of 1 lime and 1/3 cup chopped cilantro; keep warm.
  • Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
  • Toss the chopped sweet potatoes with 2 tablespoons olive oil and 2 teaspoons taco seasoning; spread in a single layer on a baking sheet and roast 15–20 minutes, flip, then roast another 10 minutes or until tender.
  • While the potatoes roast, toss the black beans with salt, pepper, and a handful of chopped cilantro.
  • Make the mango-kale slaw: in a large bowl combine shredded Tuscan kale, sliced mango, chopped jalapeño, 1/4 cup olive oil, juice of 1 lime, 1/2 cup chopped cilantro, and salt to taste; massage the slaw with your hands for 1–2 minutes, then cover and refrigerate until serving.
  • Roast the tomatillos on the lined baking sheet for about 20 minutes, until charred; note you can roast them at the same time as the sweet potatoes if space allows.
  • Make the tomatillo-cilantro vinaigrette: add the roasted tomatillos, 4-ounce can chopped green chiles, 2 cups fresh cilantro, 1/2 cup olive oil, juice from half a lime, and salt to taste to a blender and blend until completely smooth; taste and adjust salt if needed.
  • Assemble bowls: divide the cooked quinoa among four bowls, top with roasted sweet potatoes, seasoned black beans, sliced avocado and mango-kale slaw; drizzle with the tomatillo-cilantro vinaigrette and sprinkle with queso fresco if using. Serve with warmed flour tortillas.

Notes

  • If you don’t have queso fresco, substitute cheddar.
  • The vinaigrette can be made up to 1 week in advance and kept covered in the fridge.
  • The slaw can be made up to 2 days in advance and refrigerated.
  • Roast tomatillos and sweet potatoes at the same time if your oven has room.
  • Omit queso fresco to keep the dish vegan.