Vegan Mexican Quinoa Bowl


Mexican Quinoa Bowl Recipe
Mexican Quinoa Bowl Recipe

Mexican Quinoa Bowl

These Simple Mexican Quinoa Bowls are a great weeknight dinner or meal prepped lunch. Served with a Chipotle Cilantro Vinaigrette!
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Prep Time 30 mins
Cook Time 20 mins
Resting Time 30 mins
Course Lunch, Main Course, Salad
Cuisine American, Mexican
Servings 4
Calories 517 kcal


Chipotle Cilantro Vinaigrette

  • 1/2 cup cilantro
  • 1 clove garlic peeled
  • 1 chipotle pepper in adobo from a can
  • 1/4 cup olive oil
  • 1-2 limes juiced
  • 1 tbsp agave or maple syrup
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1/2 tsp salt to taste

Tomato Corn Salsa

  • 1 cup cherry tomatoes halved
  • 1 cup frozen corn thawed
  • 1/4 red onion diced

Vegan Cream

  • 2 tbs vegan mayo
  • 1/2 lime juiced
  • pepper to taste


  • 2 cup cooked quino
  • 1 15-oz can black beans drained
  • 2 avocados sliced
  • cilantro to taste
  • lime wedge serving


  • Add all of the vinaigrette ingredients to a blender or food processor. Pulse until combined, taste and adjust seasonings as needed. Transfer to a bowl.
  • Add the tomato corn salsa ingredients to a bowl with 2 tablespoon of the vinaigrette. Place in the fridge to marinate.
  • Prepare the quinoa according to the package instructions. Transfer to a bowl and add the remaining vinaigrette. Toss to combine and place in the fridge to marinate.
  • Combine the vegan crema ingredients in a bowl and stir to combine.
  • To assemble, layer equal amounts of quinoa, black beans, tomato corn salsa and avocado in 4 bowls. Serve with cilantro, crema and lime wedges.


These are best served cold, so I would allow the quinoa and salsa to marinate for at least 30 minutes or overnight.


Calories: 517kcal
Keyword beans, healthy, meal prep, quinoa, Vegan
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Servings: 4 

Per serving: Calories: 517; Carbohydrates: 49g; Protein: 8g;  Total Fat: 35g; Saturated Fat: 5g;  Sodium: 401mg; Fiber: 12g; Sugar: 7g; Potassium: 12g; Iron: 3mg