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–+ servings

Aztec Bowl

Easy to adapt with seasonal produce, this bowl is perfect for a nourishing lunch or a light yet satisfying dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bowl
Cuisine South American
Servings 2 servings

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.
Keyword Bowl
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite

A recipe proposed by Maison Marmite