Description
This healthy Quinoa Taco Bowl is a nutritious and meal prep-friendly recipe that yields 6 flavorful bowls. It combines fluffy quinoa seasoned with taco spices, sautéed sweet corn and bell peppers, protein of your choice, black beans, fresh vegetables, and vibrant toppings like Mexican cheese, Greek yogurt, guacamole, cilantro, and lime wedges. Perfect for customizable meals suitable for various dietary preferences.
Ingredients
Scale
Quinoa Base
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 3 tablespoons taco seasoning, divided
Vegetables & Extras
- 2 teaspoons olive oil, divided
- 1 15.25-oz. can Libby’s Whole Kernel Sweet Corn, drained
- 1/2 bell pepper (green, red, orange, or yellow), diced into 1/4 inch pieces
- 1 15-oz. can black beans, drained and rinsed
- 1 medium tomato, diced into 1/4 inch pieces
Protein
- 1 pound ground protein of your choice (96% lean beef, chicken, turkey, or plant-based meat substitute)
Toppings
- 3/4 cup shredded Mexican cheese
- 1/3 cup plain Greek yogurt or sour cream
- 1/3 cup guacamole
- 3/4 cup fresh cilantro, finely chopped
- 1 large lime, cut into 6 wedges for squeezing
Instructions
- Cook Quinoa: In a medium saucepan, combine the dry quinoa with water or vegetable broth. Bring it to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa becomes fluffy. Stir in 1 tablespoon of taco seasoning for flavor.
- Sauté Vegetables: Heat a large skillet over medium-high heat and add 1 teaspoon of olive oil. Add the drained corn and diced bell pepper and sauté for 5-6 minutes until the peppers are slightly charred and the corn starts to pop. Once cooked, transfer the mixture to a bowl and set aside.
- Cook Protein: Wipe out the skillet. Add the remaining 1 teaspoon of olive oil to the pan. Add your choice of ground protein and break it apart using a spatula. Cook until browned, about 6-7 minutes. Stir in the remaining 2 tablespoons of taco seasoning and cook for an additional 2 minutes to combine flavors well.
- Assemble Bowls: Evenly divide the cooked quinoa among 6 bowls or meal prep containers. Top each with the corn and bell pepper mixture, cooked taco-seasoned protein, black beans, and diced tomatoes according to the suggested portion sizes.
- Add Toppings: Garnish each bowl with shredded Mexican cheese, a tablespoon each of plain Greek yogurt or sour cream and guacamole, chopped fresh cilantro, and a wedge of lime for squeezing. Serve and enjoy!
Notes
- Distribution Note: For exact portioning per bowl, use: 1/2 cup cooked quinoa, 1/2 cup cooked protein, 1/4 cup corn and pepper mixture, 1/4 cup black beans, 1/4 cup diced tomatoes, 2 tablespoons shredded Mexican cheese, 1 tablespoon plain Greek yogurt or sour cream, 1 tablespoon guacamole, 2 tablespoons chopped cilantro, and 1 lime wedge.
- Storage Note: Store meal-prepped bowls in airtight containers in the refrigerator for up to 4 days. To freeze, prepare the quinoa, protein, and vegetable base without avocado, Greek yogurt, or cilantro. Freeze the base for up to 3 months and add fresh toppings upon thawing.
- Nutrition Note: Nutrition facts are estimated based on using 96% lean ground beef. Variations in ingredients may affect the nutritional content. For precise dietary planning, consult a registered dietitian.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: quinoa bowl, taco bowl, healthy meal prep, ground beef recipe, Mexican-inspired, easy weeknight dinner, protein bowl
