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recipe image Cilantro Lime Vegetable Quinoa Bowls

Cilantro Lime Vegetable Quinoa Bowls

Quin-WOW your friends with a savory veggie bowl that’ll make ‘em say “cilantrOH that’s good!” Oof, that one was a stretch even for us. Anyways, unlike our jokes, this cilantro lime vegetable quinoa bowl will never disappoint.

Quin-WOW your friends with a savory veggie bowl that’ll make ‘em say “cilantrOH that’s good!” Oof, that one was a stretch even for us. Anyways, unlike our jokes, this cilantro lime vegetable quinoa bowl will never disappoint.

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  • Prep time
    10 min
  • Ready in time
    40 min
  • Servings
    Portions 4
  • Difficulty
    Easy

Ingredients

  • 1 lime
  • 2 tablespoons I Can’t Believe It’s Not Butter!® Vegan
  • 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)

      Show More Nutritional FactsSee less Nutritional Guidelines

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

      Instructions

      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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