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Cuban Quinoa Bowl
Cuban Quinoa Bowl
Give Good Bowl
The tagline of this post is “Give good bowl.” This bowl of many delicious components is good in the mouth and good on the hips. Why? It’s the #HolidayDetox guys!! Time to say goodbye to all that damn sugar we’ve been eating and all the decadent, “don’t give a shit about the consequences,” food from the holidays.
I’m gonna blow your mind right now, by reading it.
“This is 2016 and this is gonna be the year I eat healthy and lose weight”
**Poof mind blown, amiright?**
Well not only did I bring you the most fabulous meal to feed your face, but I also wrote THIS totally free eBook ,“Five Steps to Becoming a Healthy Bad Ass.”
So before I feel your eyes with some amazing #foodporn get that book HERE!
Let’s talk bowl…
I called this a “Cuban Quinoa Bowl” because “Mango Mojo Marinated Chicken Atop Cuban Spice black bean quinoa mix with Roasted Peppers and Onions and Sweet and Spicy Mango Salsa” was just TOO much to say, without taking a breath in between.
So let me get real with you for a sec. This is not a weeknight easy meal thing. It has many components and that is ANNOYING, I totally get it. BUT this is an AMAZING MAKE AHEAD MEAL!
This is a Sunday, get myself set up all healthy for the week, meal. It lasts a couple days and it is really good and you will feel really full after you eat it.
Non-salad healthy food FTW!
Now let’s talk about flava, because this bowl has it ALL. It’s sweet, spicy, and it’s healthy.
Mango Mojo is the way to go
I stumbled on this since I don’t drink OJ, it upsets my stomach. I thought what else could I add to make buying a whole bottle of juice justified? Mango! It’s sweet and citrusy, but not nearly as acidic! Oh and I LOVE mango, so case closed.
Ever heard of “FRIJOLES NEGROS,” or Cuban Black Beans? Well they are delicious and have a spice combination all their own! Plus I amped up the health quotient by switching to quinoa in place of rice.
But wait, there’s more!
I also roasted up some peppers and onions to add color and fiber! PS- they are like candy sweet and so damn pretty. I made two batches because I’m obsessed!
Lastly the sweet and spicy mango salsa… it’s sweet and then I added some spice and some lime juice. This takes this meal from woah to… #foodgasm.
Don’t go blaming me if you’re making sex noises while eating this bowl of healthy food. It’s gonna happen. THIS is your warning!
So this coming Sunday get your cooking on and make this for the week! You’ll be glad you did. BONUS: if you make extra quinoa and beans and roasted peppers and onions you can use them for so many things! The quinoa is excellent atop a salad with the extra mojo as dressing! The peppers and onions are amazing in eggs, on sandwiches, as a snack and basically you can also rub it all over yourself since they’re that good.
Cuban Quinoa Bowl
2016-01-10 21:24:46
Serves 8
A healthy cuban inspired bowl with quinoa, black beans, spicy mango salsa, mango marinated mojo chicken and roasted peppers and onions.
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
For the Cuban Spiced Black Beans and Quinoa
- 1 tsp olive oil
- 1 cup tri-color quinoa
- 1 can black beans (drained and rinsed)
- 2 cups chicken broth (fat free, low sodium)
- 3 bay leaves
- 1 tsp diced garlic
- 1 tsp cumin
- 1 tsp paprika
- Juice of ½ lime, at then end.
For the Mango Mojo Marinaded Chicken
- 1.5 pounds chicken breast, diced
- 1 cup olive oil
- 3/4 cup fresh lime juice
- 3/4 cup mango juice
- 1/2 cup chopped fresh cilantro
- 8 garlic cloves, minced
- 1 tablespoon grated orange peel
- 1 tablespoon dried oregano
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
For the Sweet and Spicy cubed Mango
- 1 large mango, diced
- ½ tsp chili powder
- ½ tsp honey
- 1 tbsp fresh lime juice
- Roasted peppers and onions
- 5 bell peppers (of varying colors)
- 1 ½ large red onion, halved and sliced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- Make the mojo by mixing together all the ingredients aside from the chicken.( I used a food processor to make sure the cilantro was very small.)
- Marinate chicken in ½ of the mojo you prepared for 3 hours or overnight. (Other half of mojo can be used for dressing or to top your bowls.
- Preheat oven to 450º
- Place sliced peppers and onions in a large bowl and toss in the olive oil, salt and pepper. Roast for 15 mins, rotating pans and tossing the veggies. Then for another 15 mins.
- While peppers are roasting start the quinoa and black beans by placing a medium saucepan with 1 tsp olive oil and the quinoa. Toss and cook until it’s fragerant and slightly toasted.
- Add in the black beans, chicken broth and all spices.
- Cook for about 15 minutes on medium heat, or until all water is absorbed. Leave covered off the heat for 5 minutes (this makes the quinoa fluffy). Add in the lime juice and stir it through.
- Next place 1 tbsp olive oil in a skillet on medium heat. Place in some of the marinated chicken pieces (be sure not to crowd them as they will not brown).
- Cook all chicken for about 5 minutes on each side, cheching some pieces to make sure they are white all the way through.
- Lastly prepare your mango salsa by just tossing all the ingredients together.
- Now build your bowl! Quinoa and beans on one side, roasted peppers and onions on the other. Top Quinoa and beans with chicken and mango salsa.
- YUM!
Adapted from From Epicurious, with inspiration from Half Baked Harvest
NY Foodgasm https://www.nyfoodgasm.com/
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