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Mango Chipotle Quinoa Bowl: A Flavorful & Healthy Recipe

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A vibrant Mango Chipotle Quinoa Bowl with fluffy quinoa, zesty black bean salsa, creamy avocado, and a sweet and spicy mango chipotle dressing. A healthy and satisfying meal!

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 1/2 teaspoon salt
  • 1 ripe mango, peeled and cubed
  • 1–2 chipotle peppers in adobo sauce (depending on desired spice level), seeded and minced
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon olive oil
  • 1 tablespoon honey (or maple syrup for vegan option)
  • 1/4 teaspoon salt
  • 1/4 cup water (or more, to adjust consistency)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice, freshly squeezed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 cups chopped romaine lettuce or mixed greens
  • 1 avocado, pitted and sliced
  • 1/4 cup crumbled cotija cheese (optional, or vegan feta alternative)
  • Optional toppings: toasted pumpkin seeds, chopped green onions, extra cilantro, lime wedges

Instructions

  1. Cooking the Quinoa:
  2. Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold water for about 1-2 minutes.
  3. Combine Ingredients: In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and salt.
  4. Bring to a Boil: Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes.
  5. Steam and Fluff: Remove from heat, let sit covered for 5 minutes.
  6. Fluff with a Fork: Fluff with a fork and set aside to cool slightly.
  7. Making the Mango Chipotle Dressing:
  8. Prepare the Mango and Chipotle: Peel and cube the mango. Seed and mince the chipotle peppers.
  9. Combine Ingredients in a Blender: Combine mango, chipotle peppers, lime juice, olive oil, honey (or maple syrup), salt, and 1/4 cup water in a blender.
  10. Blend Until Smooth: Blend until smooth and creamy.
  11. Adjust Consistency: Add more water, 1 tablespoon at a time, until desired consistency is reached.
  12. Taste and Adjust Seasoning: Adjust seasoning as needed.
  13. Chill (Optional): Chill for at least 30 minutes before serving.
  14. Preparing the Black Bean Salsa:
  15. Rinse and Drain the Black Beans: Rinse and drain the black beans.
  16. Prepare the Vegetables: Dice the red bell pepper and finely chop the red onion. Chop the cilantro.
  17. Combine Ingredients: Combine black beans, corn, red bell pepper, red onion, and cilantro in a bowl.
  18. Add Lime Juice and Seasonings: Add lime juice, salt, and cumin.
  19. Mix Well: Mix well to combine.
  20. Taste and Adjust Seasoning: Adjust seasoning as needed.
  21. Chill (Optional): Chill for at least 30 minutes before serving.
  22. Assembling the Mango Chipotle Quinoa Bowl:
  23. Prepare the Base: Divide lettuce or mixed greens between two bowls.
  24. Add the Quinoa: Top with cooked quinoa.
  25. Add the Black Bean Salsa: Spoon black bean salsa over the quinoa.
  26. Add the Avocado: Arrange sliced avocado on top.
  27. Drizzle with Dressing: Drizzle with mango chipotle dressing.
  28. Garnish (Optional): Garnish with cotija cheese (or vegan feta), pumpkin seeds, green onions, cilantro, and lime wedges.
  29. Serve Immediately: Serve immediately.

Notes

  • Spice Level: Adjust chipotle pepper amount to your preference. Remove seeds and membranes for less heat.
  • Make Ahead: Quinoa, dressing, and salsa can be made up to 3 days in advance.
  • Vegan Option: Use maple syrup instead of honey and omit cotija cheese or use vegan feta.
  • Customization: Add other vegetables or protein as desired.
  • Mango Ripeness: Use a ripe mango for the dressing.

Find it online: https://mmmflavors.com/mango-chipotle-quinoa-bowl/