Healthy Mexican Quinoa Bowl Recipe

This super easy Mexican quinoa bowl recipe makes the perfect quick lunch or light supper! These bowls are packed full of flavor and all your favorite toppings. A simple and fun healthy meal, this recipe is great for meal prep and perfect for on-the-go lunches!

I wouldn’t really call myself a ”healthy person” I mean I do my best, I try to cook as much from scratch as much as possible, and cut unnecessary preservatives and fake food out of my diet as much as I can.

And one of the reasons I started this blog, to begin with, was to share my love of cooking at home and how simple it is to create from scratch meals and easy homemade copycat recipes!

Still, I don’t really think I would be considered a health nut by any means. But there are a lot of super healthy foods that I love! And of those foods quinoa is probably at the top of the list.

Not only does it taste amazing but it is also a complete protein which means it contains all nine essential amino acids that our bodies cannot make on their own. I find quinoa to be a quick and easy filler that is great with about anything.

I love serving it alongside chicken and beef, putting it in warm and cold salads, I even serve it instead of oatmeal sometimes. Quinoa is delicious both savory and sweet!

But one of my favorite ways to serve quinoa is with Mexican food. Whether I’m serving it as a side dish along with tacos, or in a cold vegan Mexican quinoa salad, there is just something about quinoa, salsa, and taco seasoning that just works.

And these Mexican quinoa bowls are no exception. Loaded with all your favorite taco toppings, these delicious and protein-packed bowls are great for meal prep and make a healthy alternative to most other on-the-go meals!

Mexican Quinoa Bowl (S)

Makes 2 bowls

Ingredients

• uncooked quinoa, I like to use white quinoa, but you can use any kind you like!
• water
• sea salt and freshly ground black pepper
• olive oil
• sweet potato, peeled and diced
• taco seasoning
• black beans OR pinto beans drained and rinsed
• avocado, sliced or diced
• pico de gallo 
• feta cheese, you can use any kind of cheese you like, pepperjack and cheddar cheese are some of my favorites!
• fresh cilantro
• sour cream
• salsa
• pickled jalapenos

Other topping ideas

• bell peppers
• red onion
• poblano pepper
• hot sauce
• fresh lime juice or lemon juice
• fresh corn kernels
• ground beef, seasoned with chili powder, garlic powder, and ground cumin
• green chiles 
• other fresh veggies
• red pepper

How to make Mexican Quinoa Bowls

Cook the quinoa according to package instructions. You can cook quinoa on the stovetop or in the Instant Pot!

Preheat the oven to 400 degrees F.

Place your diced sweet potato into a large bowl and drizzle with roughly 2 tbsp olive oil, add the taco seasoning and toss to combine. Transfer the seasoned potatoes to a baking sheet and bake for 15-20 minutes or until tender and slightly crisped. 

Once the quinoa is cooked, gently fluffy it with a fork, and season with salt and pepper(you can also season it with taco seasoning) to taste.

Place 1 cup of quinoa into each bowl(I made two bowls), followed by 1/2 of the cooked sweet potato, half the can of black beans, and 1/2 of the avocado.

Add the remaining toppings, finishing with crumbled feta cheese, and enjoy!

I make these bowls with hot/warm quinoa, but you can also use cold quinoa! Simply make your quinoa the night before and pop it into the fridge until you’re ready to put together your bowls!

This is also a great recipe for meal prep, simply make your Mexican quinoa ”bowl” in an airtight container and store it in the fridge for up to 5 days!

Recipe Notes

Any leftovers can be stored in an airtight container in the fridge for up to 5 days!

To make this recipe extra flavorful, cook your quinoa in vegetable broth or chicken broth instead of water!

Feel free to add any additional spices or any of your favorite Mexican toppings to this recipe.