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recipe image Cilantro Lime Vegetable Quinoa Bowls

Cilantro Lime Vegetable Quinoa Bowls

Cilantro Lime Vegetable Quinoa Bowls

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  • Preparation TimePrep time
    10 min
  • Ready In TimeReady in time
    40 min
  • ServingsServings
  • DifficultyDifficulty


  • 1 lime
  • 2 tablespoons I Can’t Believe It’s Not Butter!® Vegan ICBINB Sticks
  • 12 ounces zucchini and/or yellow squash, halved and sliced 1/4-inch thick
  • 1 medium onion, chopped (about 1 cup)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 4 cups baby kale (about 4 ounces)
  • 2 cups cooked quinoa
  • 1 cup low sodium black beans, rinsed, drained and heated
  • 1 cup grape tomatoes, halved lengthwise
  • 1/4 cup chopped fresh cilantro leaves

Nutritional guidelines (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate


  1. Zest and juice lime to yield 1 teaspoon lime peel and 1 tablespoon lime juice; reserve.
  2. Melt 2 tablespoons I Can't Believe It's Not Butter! Vegan in medium skillet over medium-high heat. Add zucchini, onion, chili powder, cumin and salt and cook until vegetables are tender-crisp, about 5 minutes, stirring occasionally.
  3. Stir in baby kale and cook 2 minutes or until kale is just wilted. Stir in lime juice and lime peel.
  4. Serve vegetable mixture in bowls, with quinoa, black beans and tomatoes; top with cilantro and serve with lime wedges.

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