Healthy Crockpot Recipes: Slow Cooker Mexican Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow cooker Mexican quinoa bowl with sweet potato, black beans, and corn in a taco-spiced broth. Plant-based and hearty, it's topped with cilantro and avocado for a complete vegetarian meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked white quinoa
- 2 large sweet potatoes (peeled and diced)
- 1 15-oz. can black beans (drained and rinsed)
- 1 15-oz. can whole kernel corn (drained and rinsed)
- 1 28-oz. can crushed tomatoes
- 1 4-oz. can green chiles
- 2 cups vegetable broth (or any kind of broth)
- 1/2 large red onion (finely diced)
- 3 tablespoons taco seasoning
- 1 tablespoon sriracha
- 2 teaspoons maple syrup
- fresh cilantro
- yogurt (dairy-free if necessary)
- sliced avocado
- smoked paprika
At a glance
PER SERVING · TIME 250M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 1150mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1354mg
- Calcium
- 156mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.