This vegan Mexican vegetable bowl is inspired by Mexican flavours and produce, with pickled onions, quinoa, spicy sweet potatoes, and black beans alongside a variety of vegetables. Perfect for summer dinners, it might seem complicated but comes together really quickly.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Ingredients
1cupmaple roasted sweet potatoesrecipe below
2cupskalespinach, or a combination
1clovegarlic
¾cupcooked quinoa
½cupblack beans
½cupcorn
1ripe avocadosliced
¼cupquick pickled onionsrecipe below
Maple Roasted Sweet Potatoes
½sweet potatodiced (about 1 cup)
1tablespoonolive oil
1teaspoonmaple syrup
¼teaspoonsalt
Tiny pinch cayenne pepper
Pepper to taste
Quick Pickled Onions
½cupthinly sliced red onion
Zest and juice of a limeabout 1/4-1/3 cup juice
½jalapeño pepper
½teaspoonsalt
Instructions
Sautee the kale and garlic with olive oil over medium heat for 2-3 minutes. I usually throw them in a hot pan, stir a couple of times, and then throw a lid on and turn the heat off. Season to taste with salt and pepper.
Arrange ingredients in a bowl and top with the pickled onions. You can add some of the pickling liquid too, if you want. It's pretty tasty.
Maple Roasted Sweet Potatoes
Heat the oven to 400F. Mix all the ingredients together and then spread onto a baking sheet. Roast for 20-25 minutes, stirring once halfway through.
Quick Pickled Onions
Add all the ingredients to a small bowl and marinate for at least an hour, stirring occasionally, before serving. The onions will shrink down significantly and turn more pink than purple. They'll keep in the fridge, in the pickling liquid, for at least a week.
Notes
Alternative or additional ingredients:
Hemp hearts
Sliced bell pepper
Zucchini
Queso Blanco
Winter Squash
Tomatoes
Mushrooms
Carrots