Healthy Mexican Veggie Bowl
It is easy to overthink your meals, but it isnβt that serious. LOL. As you get better at cooking and knowing the flavors you enjoy, you can whip up anything with what you have! I loved this Mexican veggie bowl that was inspired by some leftover quinoa and refried beans.
INGREDIENTS:
1 cup cooked quinoa
1 head of cauliflower
10 small potatoes cut in half
1 can of refried beans
Taco bell hot sauce ( you can find at your grocery store in the salsa section.)
Salad ingredients of your choice. I used lettuce, avocado, and cheddar cheese.
1/2 pack of taco seasoning
Garlic powder
Salt and pepper
Olive oil
DIRECTIONS:
If you have an air fryer, get it ready for your potatoes! If not, donβt worry you can pop them in the oven at 400.
In a bowl combine potatoes, a small amount of olive oil, garlic powder, salt and pepper. I like to use a lot of seasoning. Toss to coat, add to your air fryer, and cook at 400 for 20 min. Or, spread on a baking sheet and cook in the oven at 400 for about 20 minutes flipping over half way. You may need to cook longer in the oven.
Cut and spread cauliflower on a baking sheet. Season with taco seasoning and drizzle with olive oil. Toss and add to the oven with the potatoes. Cook until browned and flip over after 10-15 minutes.
Cook your quinoa and set aside.
Prep your salad.
Mix your can of beans with some 1/4 cup of water, hot sauce or salsa, and heat in the microwave.
When your cauliflower is ready, add to a bowl and toss with your quinoa.
When your potatoes are crispy, you are ready to make your veggie bowl. Enjoy!