Aztec Bowl
Cooking Time
Prep Time
Difficulty
Cuisine
The Aztec Bowl is inspired by the plant-based culinary traditions of Central America, especially Mexico, where vibrant colours, varied textures, and bold flavours come together in a dish that is as beautiful as it is nourishing. This bowl celebrates the richness of the earth: roasted vegetables, seasoned beans, crisp raw veggies, and a creamy sauce that ties everything together.
At the heart of the recipe, quinoa provides a light and wholesome base, enriched by spiced black beans, tender roasted sweet potato, and red bell pepper. The addition of red cabbage, radishes, and avocado brings colour and texture, balancing freshness, crunch, and creaminess. It’s a warm-cold combination that highlights the abundance of plant-based foods.
The tahini-lime-cumin sauce adds a smooth, slightly tangy element with subtle spice. Toasted pumpkin seeds and fresh coriander complete the bowl with a hint of crunch and green vibrancy. A few wedges of lime add the final bright touch — squeeze to taste.
Easy to adapt with seasonal produce, this bowl is perfect for a nourishing lunch or a light yet satisfying dinner. It combines simplicity, nutritional balance, and rich flavours in a dish that evokes the warmth of the sun and the cultural diversity of pre-Columbian heritage.
Aztec Bowl
Ingredients
Base:
- 100 g quinoa
- Salt
Legumes:
- 200 g cooked black beans (or 1 drained can)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1 pinch sweet paprika
- Salt and pepper
Roasted vegetables:
- 1 small sweet potato
- 1 red bell pepper
- 1 tablespoon olive oil
- 1/2 teaspoon sweet paprika
- Salt
Fresh veggies & toppings:
- 1/4 red cabbage (or white, finely shredded)
- 4 to 5 radishes
- 1 avocado
- 2 tablespoons pumpkin seeds
- 1 small bunch of fresh coriander
- 1/2 lime (cut into wedges)
Tahini-lime-cumin sauce:
- 2 tablespoons tahini
- 2 tablespoons lime juice
- 1 tablespoon water (or more to adjust)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1 teaspoon maple syrup (optional)
- Salt
Instructions
Cook the quinoa:
- Rinse the quinoa and cook it in twice its volume of salted water.
- Cover and simmer for 10 minutes, then remove from heat and let sit for 20 minutes.
- Fluff with a fork.
Roast the vegetables:
- Preheat the oven to 200 °C (390 °F).
- Peel the sweet potato and cut it into cubes. Slice the red bell pepper into strips. Toss with olive oil, sweet paprika, and salt.
- Roast on a baking tray for 25 to 30 minutes, flipping halfway through.
Season the beans:
- Heat olive oil in a small saucepan.
- Add the black beans, cumin, sweet paprika, salt, and pepper.
- Sauté gently for a few minutes. Keep warm.
Prepare the sauce:
- In a bowl, mix the tahini, lime juice, water, cumin, sweet paprika, and maple syrup (if using).
- Adjust the consistency with a little more water if needed.
- Season with salt to taste.
Prepare the fresh veggies:
- Thinly slice the red cabbage, cut the radishes into rounds, and slice the avocado.
- Toast the pumpkin seeds in a dry pan for 2–3 minutes.
Assemble the bowl:
- Divide the quinoa between two bowls. Arrange the black beans, roasted vegetables, cabbage, radishes, and avocado.
- Drizzle with the tahini sauce. Top with pumpkin seeds, fresh coriander, and a lime wedge.
A recipe proposed by Maison Marmite
