Here is another delicious gluten-free, dairy-free, and vegan recipe. This spicy Mexican-inspired quinoa and beans bowl is a quick to prepare, heart-healthy, and nutrition-rich meal that can be made ahead for take-to-work lunches or you can mix up a big batch for a family dinner. You could even top it with an over-easy egg and make it a breakfast (although it won’t be vegan with that egg on it!).
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Here is the printer-friendly PDF: Recipe -Spicy Mexi-Bowl
A Mason Jar Meal-Prep Workshop Recipe by Alexia Lewis RD / N.E.W. Motivation Coaching
Makes 1 serving
INGREDIENTS & SUPPLIES
1 Mason Jar, 2-cup size
1 Tbsp Red wine vinegar (or to taste)
1 tsp Lime juice
1/4 medium Avocado (Florida), peeled and chopped
7 Grape tomatoes, halved
1 Tbsp Red onion, chopped (or to taste)
1 Tbsp Jalapeño, deseeded and chopped
1/2 cup Quinoa, cooked
1/2 cup Black beans, low-sodium canned, rinsed or cooked from dry
1 tsp Cilantro, fresh, chopped
- Layer all ingredients in mason jar in order listed.
- Store refrigerated for 3-5 days depending on quality of mason jar seal
- To serve, shake food from jar into a bowl, toss to combine, and enjoy!
Nutrition per serving:
365 calories, 10 grams fat (1.5 grams saturated fat, 0 trans fat), 0 cholesterol, 153 milligrams sodium, 59 grams carbohydrates, 13 grams fiber, 4 grams natural sugar, 14 grams protein.
We recommend making four servings at once – that way you use up the whole avocado – and can cook 3/4 cup of dry quinoa which should give you about 2 1/4 cups cooked.