Cilantro Lime Vegetable Quinoa Bowls
Cilantro Lime Vegetable Quinoa Bowls
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- 10 min
![Preparation Time]()
Prep time ![Ready In Time]()
Ready in time- 4
![Servings]()
Servings - Easy
![Difficulty]()
Difficulty
Ingredients
- 1 lime
-
2 tablespoons I Can’t Believe It’s Not Butter!® Vegan
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- 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
Instructions
- Zest and juice lime to yield 1 teaspoon lime peel and 1 tablespoon lime juice; reserve.
- 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.
- Stir in baby kale and cook 2 minutes or until kale is just wilted. Stir in lime juice and lime peel.
- Serve vegetable mixture in bowls, with quinoa, black beans and tomatoes; top with cilantro and serve with lime wedges.
