Tex-Mex Vegetable Bowls feat. Spicy Quinoa

The best thing about bowls is either their no-frills name or their simplicity to prepare—it’s a toss up. A few ingredients can combine to make a satisfying meal, as long as you follow a few rules. The perfect bowl will have a grain, a protein, a few vegetables, a jock, a rebel and a recluse.

…Wait. That last part was just the script of The Breakfast Club.
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While this is not technically a breakfast bowl, I approve of any and all veggies in the a.m., as per Dr. Robynne Chutkan’s simple 1-2-3 rule for a healthier microbiome and general wellness. (TL;DR: eat one vegetable at lunch, two at lunch, three at dinner.)

This bowl is more than prepared to meet your greens n’ veg needs. It’s got kale and romaine lettuce, onions, peppers, and fresh tomatoes. It’s got fluffy quinoa simmered in taco seasoning spices… That last one isn’t a vegetable, but it’s so delicious it warranted mention.
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The best part is that you can mix in whatever veggies you’ve got in your fridge or cupboard. Sautee fresh or frozen corn in with the peppers, sub your lettuce for spinach, or top with your favourite salsa. You can even make it vegan by omitting the yogurt and/or cheese! Don’t you forget about cheese.

Tex-Mex Vegetable Bowls feat. Spicy Quinoa
Serves 2
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1 cup quinoa, rinsed*
1 tbsp. chili powder**
1 tsp. cumin
1 tsp. paprika
1 tsp. salt
1/2 tsp. oregano

1 tbsp. olive oil
2 cloves garlic, minced
1 yellow onion, chopped
2 tbsp. tomato paste
1 bell pepper, cut into strips
1 can beans, black or kidney

1-2 hearts of romaine lettuce, rinsed and chopped
1 tomato, diced
1/3 c. Greek yogurt or sour cream

Optional toppings:
Salsa
Jalapeno hot sauce
Cheddar cheese
Green onions
Tortilla chips

1. Rinse your quinoa and put it in a medium saucepan, sprinkling with all of the spices. Turn heat to medium, stirring the quinoa to toast it for about a minute.

2. Add 2 cups water. Cover with a lid and let the quinoa gently simmer for about 30 minutes, until all the water is absorbed. Let it sit for 5 minutes and then fluff with a fork. Taste and add additional salt or chili powder if needed. Set aside.

3. In a medium frying pan, add olive oil over medium heat. Fry garlic until golden. Add onion and stir until soft, about two minutes. Add in the bell pepper and any other veggies, tossing them in now and sauteeng until soft. Add in the beans, stirring until warmed through.

4. Add in the tomato paste, stirring to to distribute with the veggies, until everything is warm and mixed together! Season with salt, pepper, and additional spices from the list above if desired. Remove from heat.

5. Assemble your bowls! Start with a good handful or two of lettuce and greens. Add 1/2 c.  each the quinoa and the spiced tomato/bean mixture, and sprinkle with diced tomato.

6. Top with your extras! This time around, I used Greek yogurt, jalapeno hot sauce, a little extra old cheddar and green onions… (Pro tip: take your Instagram photo first, and then mix everything together for more delicious bites!)

* This will make more cooked quinoa than you need, so get ready to add it to salads, tacos, soups—the possibilities are tasty!

**  You can use a packet of taco seasoning to sub for all of the spices in a pinch. Cook the quinoa with half, and add more after cooking as needed! Just look out for sodium!

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Simple Mexican Shakshuka

Day 15. I’m officially half way through the Whole30 challenge. I’m going strong, and while I’m not missing too many foods, I am missing certain meals… specifically brunch. So rather than mourning the pancakes or waffles I’m not eating right now, I kicked up my breakfast game at home this weekend.

This dish is quick, simple, and it looks fancy if you carry it to the table while it’s all hot and bubbly, like delicious tomato lava. The hardest part of this shakshuka might be all of the chopping prep you have to do, but a few minutes of work will render a fragrant, saucy dish that is comforting and tasty with familiar flavours.

It’s also easy to freestyle and remix. Seriously, this is not a recipe so much as a guideline. Try subbing  crushed tomatoes for diced, substitute half for salsa, top with cheese (let me nosh vicariously), or add more veggies of your choice (corn? black beans? delicious!) into the starting sautee and really make if your own.

Simple Mexican Shakshuka
(Adapted from FoodFaithFitness)
Serves 2-4
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1 tbsp. coconut oil or olive oil
2-3 cloves garlic, minced or crushed
1 whole Vidalia onion, chopped
2 bell peppers, chopped
4-6 plum tomatoes, chopped
1/2 to 1 tbsp. taco seasoning (I like this homemade one from Budget Bytes), to taste
3-4 c. crushed tomatoes
1-4 large eggs
Salt and Pepper
Chili flakes
For garnish: green onions, avocados, cilantro, lime, hot sauce, cheese. whatever you want!

1. Preheat oven to 400 degrees. On the stove top, melt coconut oil in a medium ovenproof frying pan. Add garlic and onions, stirring over medium heat until soft and fragrant. Add in bell peppers, stirring until slightly softened, then add the fresh chopped tomatoes.

2. Sprinkle the vegetables with taco seasoning and stir to distribute. Add the crushed tomatoes, stirring, and bring to a gentle simmer. Taste the seasonings and add more salt, pepper, or spices to your taste.

3. Turn off the heat. Making wells in the sauce, crack 1-4 eggs into the tomato mixture making wells to hold them* (see note). 

4. Slide the pan into the oven and bake until mixture is bubbly and eggs are baked, about 10-15 minutes. (You can also cook the eggs stove top by covering the pan with a lid, with a shorter cooking time.)

5. When eggs are baked, remove from oven, spoon into dishes and garnish with your toppings of choice. Enjoy the shakshuka alone, or served with tasty sides like refried beans, rice, or tortillas.

*Note:
 if cooking for one, decide on the number of eggs you want and crack those in. After baking, carefully remove the cooked eggs with half of the tomato mixture into your bowl. Reserve the second half of the mixture for round two! Ta da, delicious leftovers. Just add fresh eggs and bake away—the reheated kind ain’t no fun.

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