Spicy Southwest Quinoa Bowl.

{This post is sponsored by Old El Paso! I used their awesome Taco Seasoning Mix and Chopped Green Chiles to make these KILLER southwest bowls, full of delicious, healthy ingredients. YESSS.}

In the past few months I’ve really gotten into superfoods.

Which is fairly obvious from this recipe, this recipe and this recipe. I’m loving their fresh flavors and vibrant colors, and these Southwest Quinoa bowls are just another example of how superfoods can be SO delicious!

One of my favorite things to do with quinoa is to make quinoa bowls. I am a HUGE fan of “bowl food”…aka throw the contents of my fridge and pantry into a bowl and call it a meal. Bowl foods are my go-to when life is busy and I need a healthy meal…fast. I pretty much always have the ingredients for these spicy southwest quinoa bowls on hand, making them so easy to throw together for lunch or dinner. These bowls are LOADED with southwest flavors like sweet potatoes roasted in taco seasonings, black beans, cilantro, lime and quinoa. I also added a mango slaw, which gives off a nice sweetness and texture. Then everything gets drizzled with a charred tomatillo vinaigrette that will rock your world, delicious! This recipe is great to make when you have leftover quinoa and sweet potatoes or simply if you’re craving a spicy southwest fix.

If you’re feeling the need for a little more protein, adding grilled chicken, steak or my favorite…a fried egg, would all be great in this recipe! Prepare to enter the world of bowl food heaven!

Whoa, I just jumped right into things there this week, huh? Welcome to Monday I guess! I am determined to have a KILLER week this week. I fell behind a little last week and I will not lie it was just one of those weeks where everything I worked on I was so not happy with. I think I re-shot like five recipes and over-thought everything, which in turn just makes things so much worse. I swear, over thinking things is one of my worst qualities. I guess sometimes it can be good, but for the most part I need to NOT think so much. If only I could figure out how to turn my brain off at times, and then turn it back on later…working on it, but it’s a SLOOOWWWW process.

Well, it’s a new week and I am going into it with a totally new, can-do attitude. 🙂

So basically positive thoughts, positive thoughts, POSITIVE THOUGHTS! Anyone, with me or what?!?

Also, I feel I should tell you that I am on my second cup of lemon hibiscus tea and I think it’s really kicking in. My energy level is feelin pretty good at the moment, AND so is my tummy. I swear, lemon is a wonderful thing.

Hehe, I love the word tummy. It makes me feel like a kid again.

Oh, and speaking of kids, I think Asher is possibly beyond bored out of her mind on her little trip to Korea. On Saturday I got a text from her asking me if I would buy her a horse. Yes, a REAL horse. That question was followed by about ten separate texts of crying cat, broken hearts and horse emojis, followed by questions as to why I would not buy her a horse. I am not really sure who put the whole idea of Tieghan buying Asher a horse in her head, but ummmm, I’m pretty sure that is NEVER going to happen. She has also been sending me texts (via my mom’s phone) asking Harry Potter questions (she is OBSESSED, and THAT I could not be more excited about!).

I have created a Harry Potter addict and it’s the best thing ever! 🙂

Ok, ok, ok. I feel like I am talking a million miles a minute here. I think we should get back to the point of this post.

These spicy southwest quinoa bowls. You see, you need them in your life. It would be best if you could make them happen today, but anytime this week will work…but hey, do you really want to wait?!?! I mean, if you’re making spicy southwest food for dinner, I would say that’s a pretty good excuse for some fresh Margaritas??!

Yes. DO IT.

Spicy Southwest Quinoa Bowl.

4.42 from 12 votes

4 Servings

by Tieghan Gerard

calories 893kcal

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Prep15 minutes mins

Cook30 minutes mins

Total45 minutes mins

These bowls are LOADED with southwest flavors like sweet potatoes roasted in taco seasonings, black beans, cilantro, lime and quinoa.

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Ingredients 

1x2x3x

Quinoa + Veggies

• ▢ 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

Mango Slaw

• ▢ 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

Charred Tomatillo Vinaigrette

• ▢ 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
• ▢ salt, to taste

Instructions 

Mango Slaw

• In a bowl, combine all the ingredients and toss well. Massage the slaw with your hands for 1-2 minutes. Cover and keep in the fridge until ready to serve.

Charred Tomatillo Vinaigrette

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Add the tomatillos to the baking sheet and roast for 20 minutes or until the tomatillos are charred. Add the tomatillos and the remaining ingredients to a blender. Blend until completely smooth. Taste and add salt as needed. *NOTE: I like to roast the tomatillos and sweet potatoes at the same time.

For the Bowls

• Cook the quinoa according to package directions. Fluff with a fork and toss with the zest + juice of 1 lime and chopped cilantro. Keep warm.
• Meanwhile, preheat the oven to 425 degrees F.
• Place the sweet potatoes on a rimmed baking sheet and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 10 minutes more or until the sweet potatoes are tender.
• Toss the black beans with salt, pepper and a handful of chopped cilantro.
• To assemble the bowls, divide the quinoa among bowls. Top with the sweet potatoes, black beans and sliced avocado. Add the mango slaw and drizzle the bowl the with the tomatillo vinaigrette. Sprinkle with queso fresco and serve with warmed flour tortillas. EAT!

Notes

*If you do not have queso fresco on hand, you may substitute cheddar cheese. *The vinaigrette can be made up to 1 week in advance, just keep covered in the fridge. The slaw can be made up to 2 days in advance and stored in the fridge. *To make these bowls a littler hardier, try adding chicken, steak, or my favorite - 2 or 3 fried eggs! YUM!

Nutrition

Calories: 893kcal | Carbohydrates: 56g | Protein: 9g | Fat: 51g | Saturated Fat: 7g | Sodium: 328mg | Potassium: 825mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11950IU | Vitamin C: 58.8mg | Calcium: 85mg | Iron: 3.7mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

Because these bowls + margaritas are how to do a KILLER Monday. 🙂

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }