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Chipolte Kale and Quinoa Bowl with Black Beans

kale and quinoa bowl

Delicious, spicy vegan kale and quinoa bowl with black beans recipe is a quick one skillet dinner, easy to make in 30 minutes or less

Ingredients

Toppings

Instructions

  1. CHOP kale, spinach, red onions, chipolte in adobo sauce and cilantro.
  2. HEAT skillet.  Combine 1 tbsp olive oil, 1/2 tsp salt and 1/8 tsp pepper with the kale. Toss to coat. When skillet is hot, cook kale for 30-45 seconds, until it starts to wilt and turns a bright green. Remove from pan.
  3. COMBINE 1 tbsp olive oil, 1/2 tsp salt and 1/8 tsp pepper with the spinach.  Cook spinach for 15-30 seconds, until it starts to wilt and turns a bright green. Remove from pan and combine with kale.
  4. MIX all the spices with the black beans.
  5. ADD water to the skillet and bring to a boil. After the water begins to boil, add the quinoa, black beans, corn, chipolte and lime juice.
  6. COVER pan and reduce heat. Cook for 15-20 minutes, or until quinoa is cooked and liquid is gone.
  7. FLUFF the quinoa mixture with a fork.
  8. SERVE warm and garnished with pineapple tidbits, avocado, red onion and pine nuts.

Notes

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