Photo by Raphael Loquellano on Pexels
Mexican Black Bean and Quinoa Power Bowl
Quinoa and black beans are sautéed with peppers, red onion, garlic, cumin, and smoked paprika, then topped with avocado, lime, and coriander.
- 150 g quinoa
- 400 g black beans
- 150 g sweetcorn kernels
- 1 piece red bell pepper
- 1 piece avocado
- 2 piece lime
- 1 piece red onion
- 25 g fresh coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 2 piece garlic cloves
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook quinoa according to package instructions, about 15 minutes.
- Step 2
Drain and rinse black beans, dice red pepper and red onion, mince garlic.
- Step 3
Heat 1 tbsp olive oil in large frying pan over medium heat.
- Step 4
Add red onion and pepper, cook for 4-5 minutes until softened.
- Step 5
Add garlic, cumin and smoked paprika, cook for 1 minute until fragrant.
- Step 6
Add black beans and sweetcorn, cook for 3-4 minutes until heated through.
- Step 7
Meanwhile, dice avocado and toss with juice of half a lime.
- Step 8
Make dressing by whisking remaining olive oil with lime juice and chopped coriander.
- Step 9
Season bean mixture with salt, pepper and lime juice.
- Step 10
Divide quinoa between bowls, top with bean mixture and avocado.
- Step 11
Drizzle with coriander-lime dressing and serve immediately.
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