Southwestern Quinoa Bowl

This bowl is an American-Mexican fusion blend. I chose to use garbanzo beans because I was seeking a creamier flavor form the bean, but black beans would also work great! This sauce is a vegan cashew cream which I love to use for a variety of recipes. It has a slight kick but is balanced out by the rest of the ingredients. This bowl is nice when looking to meal prep as it saves great as leftovers.

Serves 4

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What you will need:

• 4 kale leaves, remove from stem and massaged

• 1 can corn

• 1 can beans (I used garbanzo)

• 1 handful tomatoes 

• 1 cup quinoa

• 1/4 yellow onion

• 1 garlic clove, chopped 

• 2 tbsp olive oil

• Salt and pepper

Chipotle Sauce:

• 1/2 tbsp chipotle seasoning

• 1 cup creamed cashews

• 1 lime

• 3/4 lemon

• 1 tsp salt

• 1/4 tsp cumin

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• add water 1 tsp at time as you go to liquify

5 Easy Steps:

1. Heat a pot of water with salt, add quinoa and let cook until fully absorbed.

2. To make sauce: see recipe

3. Heat large skillet over medium-high heat, add olive oil. Lower heat to medium-low, add onion and allow to simmer for 3 minutes. Add garlic clove and mix around for 30s.

4. Add kale and sauté for 3 minutes, moving occasionally. Add beans and corn. Season with salt and pepper. Continue to stir 2 minutes. Combine quinoa and mix, 2 minutes. Add sauce until fully incorporated. Take off heat, add tomatoes.

5. Allow to cool and finish with some avocado!