Spicy Southwest Quinoa Bowl.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant grain bowl with roasted sweet potatoes, black beans, quinoa, and tomatillo-jalapeño sauce. Topped with crispy tortilla, fresh cilantro, and mango for brightness. A satisfying vegetarian meal with bold southwest flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa
- zest + juice of 1 lime
- 2 sweet potatoes (chopped)
- 2 tablespoons olive oil
- 2 teaspoons Old El Paso Taco Seasoning
- 1 ounce can black beans (rinsed + drained, 14)
- salt + pepper
- 1/3 cup fresh cilantro (chopped)
- sliced avocado + queso fresco (for serving (omit if vegan))
- warmed Old El Paso flour tortillas (for serving)
- 1 ripe mango (sliced into thin strips)
- 1 bunch Tuscan kale (shredded)
- 1 jalapeno (seeded + chopped)
- 1/4 cup olive oil
- juice of 1 lime
- 1/2 cup fresh cilantro (chopped)
- salt (to taste)
- 6-8 tomatillos (husk removed)
- 1 ounce can Old El Paso Chopped Green Chiles (4)
- 2 cups fresh cilantro
- 1/2 cup olive oil
- juice from half of a lime
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1560mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1546mg
- Calcium
- 313mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.