Roasted Pumpkin & Chorizo Black Bean Quinoa Bowl

DASH Recipe: Black Bean Quinoa Bowl with Roasted Pumpkin

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.)

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Roasted Pumpkin & Chorizo Black Bean Quinoa Bowl
DASH benefits: This pumpkin and black bean quinoa bowl has a lot going for it from the DASH perspective: A ton of vegetables, sweetness without the added sugar (roasted pumpkin, I love you!), amazing meaty flavor from a tiny bit of chorizo. Aromatic chili powder and tart lime juice also reduce the need for extra sodium to create a satisfying flavor profile. This quick and economical bowl is also packed with a good amount of lean protein: Both black beans and quinoa are high on the list of great plant sources of protein.

DASH servings:
1 grains
3 vegetables & fruits
0.75 meats & fish
1 fat & oil
1 nuts & beans
DASH Recipe: Black Bean Quinoa Bowl with Roasted Pumpkin
Prep Time 30 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Servings
servings
Ingredients
DASH Recipe: Black Bean Quinoa Bowl with Roasted Pumpkin
Instructions
  1. Place the quinoa with 2 cups of water in a small saucepan. Bring to a boil on high. When it reaches a boil, turn the heat down to low and simmer for 13-14 minutes or until all the water is absorbed.
  2. While the quinoa cooks, heat the olive oil in a skillet. Add the onion, jalapeño and chorizo. Sauté on medium heat until the onion is slightly browned.
  3. Drain the can of black beans and add 1 cup of the beans to the skillet. Sauté for a few minutes, stirring frequently to prevent burning, until the liquid is mostly gone. Season with chili powder. Taste, and add salt and pepper of needed.
  4. In a large bowl, combine the pumpkin, tomato, scallion and cilantro. Drizzle with the juice of one lime half and extra virgin olive oil. Season with salt and pepper. Toss to combine.
  5. To the skillet of black beans, add the cooked quinoa and stir to combine. Taste, and add salt and pepper of needed.
  6. Line two salad bowls with torn lettuce leaves. Add the black bean-quinoa mixture. Top with the pumpkin-tomato mixture. Cut the remaining lime half into two and place on the side of the bowls.
Recipe Notes

*Any pumpkin or winter squash would work here. Sweet potato and yam would be lovely as well.