I am all about easy meals. I don’t have the patience to slave over the stove all day. My husband is amazing in the kitchen and he’s the one in our family that truly enjoys cooking and has talent. I enjoy it, but I don’t want to spend all day doing it. That’s why I love this recipe! It’s easy, quick, and helps me use extra veggies I have on hand. For this bowl I had corn, bell pepper, red onion, and sweet potatoes on hand – feel free to mix in the veggies you love!
30-minutes to dinner… enjoy!
Easy Roasted Veggie and Quinoa Mexican Bowl
Filling and delivious without being too complicated! You're going to love this mexican bowl.
Ingredients
- 2 tbsp olive oil
- 1 cup quinoa I use Kirkland brand from Costco
- 1 lb ground beef
- 1 packet taco seasoning I use Trader Joe's seasoning
- 1 red onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 1 large sweet potato
- 1/2 cup fresh corn cut off the cob
- to taste paprika
- to tasts salt and pepper
dressing
- 1 bundle clinantro
- 1 cup greek yogurt
- 3 tbsp lime juice
Instructions
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Preheat the oven to 425 degrees.
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Cook quinoa as directed on the stove. Place ground beef in a skillet, add taco seasoning, and cook as directed on the taco seasoning packet.
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Cut sweet potato, onion, and bell peppers in small, bit size pieces and place on a baking sheet with aluminum foil. Drizzle olive oil and season veggies with salt, pepper, and paprika to taste. Bake in the over for 15 minutes, or until sweet potatoes are soft.
Brody says
This looks awesome! put up your slow cooker chicken tortilla soup. It’s my fave.
Becca says
You got it! That’ll be my next recipe post!