Southwest Bowl Recipe!
There’s nothing I like more than Mexican food. If I can somehow make Mexican food healthy or make something close to it, I’m all for it! I wanted to share one of the awesome recipes I stumbled upon when I was trying out my awesome Veggie Bullet!
I know that I should be eating more vegetables throughout the day but sometimes the recipes, I find get boring and I need to spice it up! Meal prep and having my lunch ready ahead of time really makes eating healthy a breeze for me. This recipe will become one of your favorite meals for the week!
Southwest Bowl
Makes Two Servings
Ingredients:
- 1 roma tomato, sliced
- 4 red radishes, trimmed and sliced
- 1 sweet potato, sliced
- 3 leaves of kale, chopped
- 1/4 purple cabbage, shredded
- 1 1/2 cup of cooked quinoa
- 1 cup cooked black beans
- 1/2 cup corn kernels (optional)
- 1 avocado cubed
- 1 lime, wedged (for garnish)
Optional:
- Salsa, sour cream, hot sauce, chopped green onions
Directions:
- Cook quinoa
- Saute kale and cabbage in 1 tbsp. oil over medium high heat until tender (5-7 minutes)
- Divide quinoa into two bowls to serve as base
- Arrange all other ingredients on top of quinoa side by side
- Garnish with lime, salsa, sour cream, hot sauce, or chopped green onions if desired
I’m all about getting in my veggies whichever way I can and this bowl is seriously so delicious! Try it out and let me know if you like it!
Do you like to make veggie bowls?
