Heart-Healthy Mexican Bowl

Fuel your body with vibrant flavors and wholesome ingredients in this Heart-Healthy Mexican Bowl, a nutritious twist on classic Mexican cuisine. Packed with protein-rich quinoa, fiber-filled black beans, and a rainbow of fresh vegetables like cherry tomatoes, red bell peppers, and sweet corn, this bowl is as good for your heart as it is for your taste buds. A zesty lime-cumin dressing ties everything together, while creamy avocado and a dollop of low-fat Greek yogurt add richness without the guilt. Ready in just 35 minutes, this easy-to-make dish is perfect for a light lunch, busy weeknight dinner, or even meal prep. Garnished with fragrant cilantro and lime wedges, this recipe delivers bold flavors, vibrant colors, and a nutrient boost that will leave you feeling satisfied and energized.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 tablespoon Olive oil
• 0.5 cup Red onion, diced
• 1 Red bell pepper, diced
• 1 cup Black beans, cooked and drained
• 1 cup Cherry tomatoes, halved
• 1 cup Corn kernels, fresh or frozen
• 1 Avocado, sliced
• 0.25 cup Cilantro leaves, chopped
• 1 Lime, juiced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Low-fat Greek yogurt
• 4 Fresh lime wedges

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Set aside to cool slightly.

Step 2

While the quinoa is cooking, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced red onion and diced red bell pepper. Sauté for 5 minutes, stirring occasionally until the vegetables are softened.

Step 3

In a large mixing bowl, combine the cooked quinoa, sautéed onion and bell pepper, black beans, cherry tomatoes, and corn. Mix well.

Step 4

Prepare the dressing by whisking together the juice of 1 lime, ground cumin, chili powder, salt, and black pepper.

Step 5

Pour the dressing over the quinoa and vegetable mixture. Toss to combine all the ingredients thoroughly.

Step 6

Gently fold in the sliced avocado and chopped cilantro.

Step 7

Serve the Mexican Bowl divided into four bowls. Top each serving with a dollop of low-fat Greek yogurt and garnish with a fresh lime wedge.

Step 8

Enjoy your Heart-Healthy Mexican Bowl immediately, or refrigerate for up to 2 days for a quick and nutritious meal.

Nutrition Facts

Serving size	1930.7 grams (1930.7g)

Amount per serving	% Daily Value*
Calories	1613

Total Fat 56.50g	72%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 1.50g
Cholesterol 15mg	5%
Sodium 2521mg	110%
Total Carbohydrate 230.10g	84%
Dietary Fiber 41.60g	149%
Total Sugars 41.80g
Protein 64.30g	129%

Vitamin D 44IU	221%
Calcium 396mg	30%
Iron 15mg	85%
Potassium 3182mg	68%

*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: 30.2%

Protein: 15.3%

Carbs: 54.6%