There’s a lot of flavors going on in the roasted pumpkin and chorizo black bean quinoa bowl: Hearty black beans, caramelized sweetness of the roasted pumpkin, a bit of heat and Tex Mex zing from jalapeño and chili powder, the bright acidity from tomatoes and lime juice that lightens up the whole thing. On top of all that, just a small amount of Mexican smoked chorizo lends an amazing depth and savoriness to this almost-all-veggie bowl. It’s a complete meal in one bowl, but thanks to all these flavors and a variety of textures, you won’t get bored till the very last bite!
In our home, the recipe below yielded 2 dinner servings, plus about ⅓ cup of black bean-quinoa mixture left over. I’m thinking that it’d be awesome in a quesadilla format… I can even toss in the remaining roasted pumpkin I still have in the fridge. (It was a big pumpkin.)