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kale and quinoa bowl

Chipolte Kale and Quinoa Bowl with Black Beans

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings

Description

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

  • 2 cups water
  • 1 cup quinoa
  • 2 tbsp grapeseed oil
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 cups kale chopped
  • 2-3 cup spinach chopped
  • 1 15 oz. can black beans (or 1 1/3 cup)
  • 1/2 cup corn fresh or frozen
  • 2-4 tbsp chipolte in adobo sauce chopped
  • 1/2 tsp cumin ground
  • 1 tsp smoked paprika
  • 2 tbsp lime juice freshly squeezed

Toppings

  • 1 can pineapple tidbits
  • 1 avocado diced
  • 3 tbsp red onion diced
  • 1 tbsp cilantro chopped
  • 1/2 cup pine nuts

Instructions

  1. CHOP kale, spinach, red onions, chipolte in adobo sauce and cilantro.
  2. HEAT skillet.  Combine 1 tbsp grape seed 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 grapeseed 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.