Ingredients
For the Black Beans:
● 2 cans (15 oz each) black beans, drained and rinsed
● 1 teaspoon cumin
● 1 teaspoon paprika
● Salt to taste
For the Soy Curls:
● 4 cups soy curls
● 4 cups hot water (for soaking)
● 1 tablespoon soy sauce
● 1 tablespoon nutritional yeast
● 1 teaspoon garlic powder
For the Veggies:
● 3 ½ cups mixed bell peppers, sliced
● 3 ½ cups corn kernels (fresh or frozen)
● 1 ¾ avocados, sliced
● 3 ½ c salsa
● 7 Tbsp lime juice
Optional Toppings:
● Vegan sour cream (1 Tbsp each - not in macros)
● Jalapeños
Preparation
1. In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and cook for 15
minutes or until quinoa is fluffy. Remove from heat and set aside.
2. In a pan, combine black beans, cumin, paprika, and salt. Cook over medium heat for 5-7 minutes,
stirring occasionally. Set aside.
3. Place soy curls in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain
and squeeze out excess water.
4. In a bowl, mix soy sauce, nutritional yeast, and garlic powder. Toss the rehydrated soy curls in
the marinade to coat evenly.
5. In a non-stick skillet, cook the soy curls over medium heat for 5-7 minutes, turning occasionally,
until they start to brown. Set aside.
6. In the same skillet, sauté the bell peppers and corn until tender. Set aside.
7. In a bowl, combine cherry tomatoes, red onion, cilantro, lime juice, and salt. Mix well.
8. Divide the cooked quinoa among 7 bowls. Top each bowl with black beans, soy curls, sautéed
veggies, and avocado slices.
9. Spoon the salsa over each bowl.
10. Add a dollop of vegan sour cream, some jalapeños, and a lime wedge if desired.