Description
Easy Mexican Macro Bowls packed with plant-based protein, leafy greens, and summer vegetables. Perfect to meal prep for workweek lunches.
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
Instructions
- If you haven’t already done so, cook your quinoa first according to package instructions.
- Wash and chop all of your veggies.
- Steam the corn according to package instructions.
- To assemble, divide kale between bowls and top with black beans, quinoa, zucchini spirals, cooked corn, cherry tomatoes, and avocado.
- Dress the bowls with salsa, hot sauce, tahini drizzle, fresh squeezed lime, lime, and cilantro.
- 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