thepioneerwoman5.0
Tex-Mex Grain Bowls
These veggie grain bowls are super fun to customize: Put out bowls of toppings and let everyone mix and match!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 425˚. Toss the carrots, parsnips, 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until well coated. Roast, stirring a few times, until tender and lightly browned, 25 to ⏱️ 30 minutes.
2
Meanwhile, add the cabbage to a medium bowl and squeeze 1 tablespoon lime juice over it. Add 1 tablespoon vegetable oil and ¼ teaspoon each salt and pepper, toss and set aside to soften.
3
Cook the quinoa as the label directs. Remove from the heat and fluff with a fork. Stir in the zest and juice of 1 lime and the cilantro.
4
Heat the remaining 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the onion and a pinch each of salt and pepper. Cook, stirring, until softened, about ⏱️ 8 minutes.
5
Stir in the pinto beans. Cook until warmed through, about ⏱️ 2 minutes.
6
Divide the quinoa among bowls and top with the roasted veggies, bean mixture, cabbage and avocado. Top with salsa, pickled jalapeños, Cotija and more cilantro. Serve with lime wedges.
Salsa, pickled jalapeños and crumbled Cotija cheese, for topping
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