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- 1 cup quinoa - 2 cups vegetable broth or water - 1 can (15 oz) black beans, rinsed and drained - 1 red bell pepper, diced - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Juice of 1 lime - Olive oil for drizzling (optional)

Quick Veggie-Packed Taco Bowl for Families

Discover the vibrant and nutritious Colorful Veggie Fiesta Taco Bowl, a delicious plant-based meal that combines protein-packed quinoa, fiber-rich black beans, and a variety of fresh vegetables. This easy-to-make dish not only delights your taste buds but also promotes health and wellness. Perfect for lunch or dinner, it’s customizable to fit your preferences. Explore the recipe today and bring a fiesta of flavors to your table!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, canned, or frozen)

1 red bell pepper, diced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup red onion, finely chopped

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup fresh cilantro, chopped

Juice of 2 limes

Salsa (for serving)

Greek yogurt or sour cream (optional, for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.

    Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the diced red onion, bell pepper, and zucchini. Sauté for about 5-7 minutes, until the vegetables are tender.

      Add the Beans and Corn: Stir in the black beans, corn, cumin, chili powder, salt, and pepper into the skillet with the sautéed vegetables. Cook for an additional 3-4 minutes, stirring occasionally to heat through.

        Combine Everything: In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, cherry tomatoes, and fresh cilantro. Drizzle with lime juice and toss gently to combine all ingredients.

          Serve and Assemble: Divide the quinoa and veggie mixture into bowls. Top each bowl with diced avocado, a dollop of Greek yogurt or sour cream if desired, and a spoonful of salsa. Garnish with extra cilantro and lime wedges if you like.

            Enjoy: Serve immediately while warm, or pack for a nutritious lunch option!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings