Have I mentioned that Mexican food is my absolute favorite cuisine? If you listen to our podcast, you know it’s true! And, if you’re looking for a healthy, flavor-packed, satisfying home-cooked meal, this Vegan Mexican Quinoa Bowl is calling your name!
It’s made with quinoa, black beans, and a rainbow of colorful veggies, all seasoned with bold Tex-Mex spices (try it with our taco seasoning!) and brightened with a splash of lime juice.
This bowl just works, whether you’re meal prepping for the week or just need something quick and comforting for dinner tonight.
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Why You’ll Love This Mexican Quinoa Bowl Recipe
- oacked with
plant-based protein from black beans and quinoa - loaded with pantry staples like diced tomatoes, frozen corn, and olive oil
- naturally vegan and gluten-free
- perfect for meal preparation
- customizable with toppings like homemade guacamole, avocado slices, or vegan crema
- goes well with pico de gallo, tomato corn salsa, or chipotle cilantro vinaigrette
- works well in omnivore households
Let’s get cooking!
Ingredients
Most of these are pantry staples you probably already have on hand:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or vegetable stock
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or taco seasoning
- ½ teaspoon onion powder
- 1 can black beans, drained and rinsed
- 1 cup frozen corn or fiesta corn
- 1 red bell pepper, chopped
- ¼ cup red onion, diced
- 1 can fire roasted diced tomatoes
- 1 tablespoon lime juice
- Salt and pepper, to taste
Optional Toppings (Mix and Match!)
- avocado slices or guacamole (use store-bought or check out Vickie’s Spicy Guacamole recipe)
- Sriracha sauce or your favorite hot sauce
- lime wedges
- pico de gallo
- crushed tortilla chips (here’s our Chile Lime Tortilla Chips recipe)
- Vegan crema, vegan sour cream, or vegan feta cheese (or regular if not strictly vegan)
Cooking Process (Stovetop Method)
- Sauté veggies In a large skillet, heat olive oil over medium heat. Add red bell pepper, red onion, and a pinch of salt. Sauté until slightly softened (about 4–5 minutes).
- Add quinoa & spices Stir in quinoa, ground cumin, chili powder, onion powder, and cook for 1 minute to toast the quinoa and bloom the spices.
- Add liquids & tomatoes Pour in vegetable broth (or stock) and add fire-roasted diced tomatoes (with their juices). Stir to combine.
- Simmer Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes or until quinoa is fluffy and liquid is absorbed.
- Add beans & corn Stir in black beans and frozen corn. Cook uncovered for another 3–5 minutes until heated through.
- Finish with flavor Stir in lime juice, taste, and adjust seasonings as needed.
Pressure Cooker or Instant Pot Version
Want to speed things up? This recipe works great in an Instant Pot!
- Use the sauté function for the onions and peppers.
- Add all remaining ingredients (except lime juice and toppings).
- Cook on high pressure for 1 minute, then allow natural pressure release for 10 minutes before using manual release.
- Stir in lime juice at the end and serve with toppings of choice.
Slow Cooker Method (Set It and Forget It)
To make this in a slow cooker, combine all ingredients (except lime juice and toppings) and cook on high for 2–3 hours or low for 4–5 hours. Stir in lime juice at the end, and you’re good to go!
Tips for Meal Prepping
- Store cooked mixture in individual airtight containers for 4–5 days
- Keep toppings like salsa and guacamole separate until ready to eat
- This bowl reheats well and can even be frozen without the avocado
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!
High-Protein Mexican Quinoa Bowl
Equipment
- Presser cooker or Instant Pot If using these options
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth or vegetable stock
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or taco seasoning
- ½ teaspoon onion powder
- 1 can black beans drained and rinsed
- 1 cup frozen corn or fiesta corn
- 1 red bell pepper chopped
- ¼ cup red onion diced
- 1 can fire-roasted diced tomatoes
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
Cooking Process (Stovetop Method)
- Sauté veggies: In a large skillet, heat olive oil over medium heat. Add red bell pepper, red onion, and a pinch of salt. Sauté until slightly softened (about 4–5 minutes).
- Add quinoa & spices: Stir in quinoa, ground cumin, chili powder, onion powder, and cook for 1 minute to toast the quinoa and bloom the spices.
- Add liquids & tomatoes: Pour in vegetable broth (or stock) and add fire-roasted diced tomatoes (with their juices). Stir to combine.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes or until quinoa is fluffy and liquid is absorbed.
- Add beans & corn: Stir in black beans and frozen corn. Cook uncovered for another 3–5 minutes until heated through.
- Finish with flavor: Stir in lime juice, taste, and adjust seasonings as needed.
Pressure Cooker or Instant Pot Version
- Use the sauté function for the onions and peppers.
- Add all remaining ingredients (except lime juice and toppings).
- Cook on high pressure for 1 minute, then allow natural pressure release for 10 minutes.
- Stir in lime juice at the end and serve with toppings of choice.
Slow Cooker
- To make this in a slow cooker, combine all ingredients (except lime juice and toppings) and cook on high for 2–3 hours or low for 4–5 hours. Stir in lime juice at the end, and you’re good to go!
