Roasted Poblano and Black Bean Quinoa Bowl
Quinoa bowl with roasted poblano strips, warmed black beans and sweetcorn, topped with avocado, lime and coriander.
- 80 g quinoa
- 150 g poblano pepper
- 120 g black beans in water
- 80 g sweetcorn kernels
- 80 g avocado
- 1 piece lime
- 30 g red onion
- 20 g fresh coriander
- 20 ml olive oil
- 3 g ground cumin
- 2 g smoked paprika
- 2 g chilli powder
- 3 g salt
Shop these in one order
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
Preheat oven to 220°C, rinse quinoa and cook in 160ml salted water for 15 minutes until tender
- Step 2
Cut poblano pepper in half, remove seeds and slice into strips
- Step 3
Toss poblano strips with 10ml olive oil, cumin, paprika and salt on a baking tray
- Step 4
Roast poblano for 20-25 minutes until charred and tender
- Step 5
Drain and rinse black beans, heat in a small pan with chilli powder for 3-4 minutes
- Step 6
If using frozen sweetcorn, cook according to package instructions, if fresh, char in a dry pan for 3-4 minutes
- Step 7
Dice avocado and red onion, roughly chop coriander
- Step 8
Make dressing by whisking lime juice with remaining olive oil and a pinch of salt
- Step 9
Fluff cooked quinoa with a fork and divide into serving bowl
- Step 10
Top with roasted poblano, black beans, sweetcorn, avocado and red onion
- Step 11
Drizzle with lime dressing and garnish with fresh coriander
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