Easy Mexican Macro Bowls

Easy Mexican Macro Bowls packed with plant-based protein, leafy greens, and raw summer vegetables. Perfect to meal prep for easy workweek lunches. 

I’m a hot weather person for sure, but it’s been too hot in Virginia, even by my standards.

Our AC has been fickle lately too, not quite broken, but sitting somewhere on the cusp of breaking. Like it’s working wayyyyy too hard.

I welcome you to cool off with me by making this super easy Mexican Macro Bowl!

This macro bowl is inspired by all of the seasonal colorful tomatoes, ears of corn, and giant zucchini you probably have sitting in your fridge right now.

Because don’t they say that spicy foods cool you down?

Let’s try.

I love adding zucchini spirals to this bowl for fun texture and crunch.

Confession: I’ve never actually made my own noodles, because Veggie Noodles Co  has me totally spoiled.

Their organic, pre-packaged spiraled veggies make adding spiraled veggies to dishes so easy I don’t even need to dust off my spiralizer.

The spiraled veggies contain only one ingredient (the spiraled veg, duh!) and are always crisp and fresh!

If you can’t find the spirals at the store, you can make your own zoodles or sub diced zucchini instead.

My favorite part about this bowl is that it creates a creamy improv dressing as you go.

The guacamole, salsa, tahini drizzle, lime, and hot sauce mix together to make the most delicious Mexican MUSH you’ve ever tasted.

It won’t be pretty, but it will taste incredible.

I’ve been proudly chowing down on this bowl of mush every day this week and I swear each day it gets a bit tastier.

(AKA uglier.)

If you’re into preppin’ like I am, add this bowl to your weekly menu!

Prepare the quinoa, black beans, cooked corn, and raw veggies in advance and assemble these bowls in less than 10 minutes for a stress-free summer lunch.

Feel free to mix up the veggies to make your own Mexican mix.

My favorite combination for a summer mix is corn, tomatoes, and zucchini  but some other ideas are bell pepper, red onion, or carrots.

If you make this Easy Mexican Macro Bowl I’d love to hear what you think and how fast you got it on the table!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more power packed macro bowls? Check out my Garden Tempeh Macro Bowls with Creamy Hemp Heart Ranch, Green Macro Bowl with Turmeric Tahini,  Spring Macro Bowl, or Summer Beet Macro Bowl with Sweet Beet Tahini.

If you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!

XO Lauren

Easy Mexican Macro Bowls

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• Author: Flora & Vino
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 3 servings

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Description

Easy Mexican Macro Bowls packed with plant-based protein, leafy greens, and raw summer vegetables. Perfect to meal prep for easy workweek lunches.

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Ingredients

• 1 bunch kale, rinsed and shredded
• 1 can black beans, drained and rinse
• 1 1/2 cups cooked quinoa
• 1 cup Cece’s Veggie Noodle Co. Organic Zucchini Spirals
• 1/2 cup cooked yellow corn
• 1 cup cherry tomatoes, halved
• 1 cup salsa
• 3/4 cup guacamole (homemade or store-bought)
• 1 cup cilantro leaves
• For serving: hot sauce, runny tahini, fresh squeezed lime

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Instructions

1. If you haven’t already done so, cook your quinoa first according to package instructions.
2. Wash and chop all of your veggies.
3. Steam the corn according to package instructions.
4. To assemble, divide kale between bowls and top with black beans, quinoa, zucchini spirals, cooked corn, cherry tomatoes, and avocado.
5. Dress with salsa, hot sauce, tahini drizzle, fresh squeezed lime, lime, and cilantro.
6. Keep leftovers separately in the fridge for up to one week.

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• Category: Salad, Macro Bowl
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Oil-Free

This post is brought to you by Cece’s Veggie Noodle Co. , but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!