Gluten-Free Mexican Bowl

Vibrant, hearty, and packed with flavor, this Gluten-Free Mexican Bowl is a wholesome meal that’s as nutritious as it is satisfying. Perfect for busy weeknights or healthy meal prep, this recipe combines fluffy quinoa, protein-rich black beans, sweet corn, and fresh veggies like cherry tomatoes, creamy avocado, and zesty red onion. Tossed in a tangy lime-cumin dressing and topped with a hint of jalapeño heat, it delivers a bold Mexican-inspired taste in every bite. Garnish with chopped cilantro and serve with crunchy gluten-free tortilla chips for a delightful finishing touch. Naturally gluten-free, loaded with plant-based goodness, and ready in just 35 minutes, this colorful bowl is perfect for anyone craving a fresh and delicious meal that doesn’t compromise on flavor.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup black beans, canned and drained
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely chopped
• 1 avocado, diced
• 0.5 cup cilantro, chopped
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 jalapeño, seeded and finely chopped
• 1 cup gluten-free tortilla chips, optional

Directions

Step 1

Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, add the quinoa and water. Bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to low, cover with a lid, and let simmer for about 15 minutes or until the water is absorbed and quinoa is tender.

Step 3

Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.

Step 4

In a large mixing bowl, combine black beans, corn, tomatoes, red onion, avocado, and cilantro.

Step 5

In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Adjust seasoning as needed.

Step 6

Add the cooked quinoa to the mixing bowl with the vegetable mixture, pour over the dressing, and toss everything gently to combine.

Step 7

If using, gently fold in the finely chopped jalapeño.

Step 8

Divide the mixture into four bowls and serve with gluten-free tortilla chips on the side or crushed on top for added crunch.

Nutrition Facts

Serving size	1871.8 grams (1871.8g)

Amount per serving	% Daily Value*
Calories	2309

Total Fat 104.90g	134%
Saturated Fat 13.50g	68%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3516mg	153%
Total Carbohydrate 306.70g	112%
Dietary Fiber 48.20g	172%
Total Sugars 23.90g
Protein 63.60g	127%

Vitamin D 0IU	0%
Calcium 382mg	29%
Iron 17mg	94%
Potassium 3069mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 10.5%

Carbs: 50.6%