Easy Mexican Macro Bowls

Easy Mexican Macro Bowls packed with plant-based protein, leafy greens, and summer vegetables. Perfect to meal prep for 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 *way* 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.

Veggie Noodles Co. Zucchini Spirals

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.

How to Make Easy Mexican Macro Bowl

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.)

How to Serve Easy Mexican Macro Bowl

If you’re into prepping 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.

Enjoy!

More Vegan Macro Bowls

• Green Macro Bowl

• Garden Tempeh Macro Bowls

• Holiday Macro Bowl 

• Sweet & Savory Macro Bowl

• Summer Beet Macro Bowl

• Spring Macro Bowl

• Roasted Beet Macro Bowl

I Want to Hear From You

If you make this Easy Mexican Macro Bowl recipe, let me know!

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 recipes like this one to make later.

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XO Lauren

Easy Mexican Macro Bowls

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• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 3 servings
• Diet: Vegan

Print Recipe

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Description

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

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Ingredients

• 1 bunch kale, rinsed and shredded
• 1 15-oz. 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 the bowls with salsa, hot sauce, tahini drizzle, fresh squeezed lime, lime, and cilantro.
6. Store leftovers separately in the fridge for up to one week and reassemble before serving.

Notes

Recipe adapted from Tone It Up

• Prep Time: 15 mins
• Cook Time: 15 mins
• 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!