Southwest Veggie Bowl with Rice or Quinoa: Plant Power
Rice bowls have long been a foundational dish in many parts of the world, particularly in Asia where rice is a dietary cornerstone. From Japanese donburi and Korean bibimbap to Thai curry bowls and Chinese stir-fry over rice, the idea of layering grains with savory toppings has stood the test of time. While traditionally made with rice, modern bowls often feature nutrient-rich alternatives like quinoa, adding extra texture and protein. Originally a practical way to make use of leftovers and balance nutrition, rice bowls have evolved into flavorful, customizable meals. Today, they’re beloved worldwide for their versatility, allowing cooks to mix textures, ingredients, and global influences, all in one delicious bowl.
Southwest Veggie Bowl with Quinoa
Craving a wholesome, veggie-packed bowl that’s bold in flavor and easy to make?
This Southwest Veggie Bowl is your answer! Featuring brown rice or quinoa, black beans, colorful sautéed veggies, and a blend of warm spices, it’s a nourishing, plant-based meal that’s as satisfying as it is simple. Finish it off with avocado, jalapeño, or cilantro for that extra kick of freshness and flavor.
Ingredients for Southwest Veggie Bowl.
Ingredients
1 cup cooked brown rice or quinoa
1 tablespoon coconut oil
1/2 sweet onion, diced
1/2 small head purple cabbage, chopped
1 cup black beans, drained and rinsed
1/2 bell pepper, diced
1/2 cup corn kernels
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt, to taste
Pepper, to taste
How to make Southwest Veggie Bowl
Prepare brown rice or quinoa according to the instructions on the package or use pre-cooked grains to save time.
While the grains are cooking, warm the coconut oil in a large pan over medium-high heat.
Add the onion and cabbage to the pan. Sauté for several minutes, stirring often, until the vegetables begin to soften, about 20 minutes. Add a splash of water and a pinch of salt to help them soften as they cook.
Onion and cabbage cook over medium-high heat until softened.
Add the black beans, bell pepper and corn kernels to the pan.
Black beans, green bell pepper, and corn kernels are added to the skillet.
Sprinkle in the cumin, paprika, salt, and pepper. Mix well to evenly coat the vegetables. Taste and adjust with additional salt and pepper as needed.
The vegetables are seasoned and evenly coated with cumin, paprika, salt, and pepper.
Cook for another 5-7 minutes, or until the vegetables are tender and the mixture is heated through.
The seasoned vegetables continue to cook until tender.
To serve, spoon the cooked rice or quinoa into bowls and top with the veggie mixture. Garnish with fresh cilantro, avocado, and/or jalapeño. Enjoy!
Cooked quinoa is spooned into a bowl.
The quinoa is topped with the cooked vegetable mixture.
THE RECIPE
Southwest Veggie Bowl with Brown Rice or Quinoa
Rice bowls have been a comforting staple for centuries! Originating in Asia, they’ve been enjoyed for generations as a simple yet satisfying way to serve rice with vegetables, meats, and flavorful sauces. Over time, rice bowls spread across cultures, each adding their own twist. Today, they’re a global favorite, bringing warmth and creativity to every meal!
Ingredients
- 1 cup cooked brown rice or quinoa
- 1 tablespoon coconut oil
- 1/2 sweet onion, diced
- 1/2 small head purple cabbage, chopped
- 1 cup black beans, drained and rinsed
- 1/2 bell pepper, diced
- 1/2 cup corn kernels
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare brown rice or quinoa according to the instructions on the package or use pre-cooked grains to save time.
- While the grains are cooking, warm the coconut oil in a large pan over medium-high heat.
- Add the onion and cabbage to the pan. Sauté for several minutes, stirring often, until the vegetables begin to soften, about 20 minutes. Add a splash of water and a pinch of salt to help them soften as they cook.
- Add the black beans, bell pepper and corn kernels to the pan.
- Sprinkle in the cumin, paprika, salt, and pepper. Mix well to evenly coat the vegetables. Taste and adjust with additional salt and pepper as needed.
- Cook for another 5-7 minutes, or until the vegetables are tender and the mixture is heated through.
- To serve, spoon the cooked rice or quinoa into bowls and top with the veggie mixture. Garnish with fresh cilantro, avocado, and/or jalapeño. Enjoy!
Nutrition Facts
Calories
379Fat
10 gCarbs
65 gProtein
14 gFrequently Asked Questions
Q. Can I use either brown rice or quinoa in this recipe?
Yes! Both work well. Brown rice adds a chewy, hearty texture, while quinoa is lighter and higher in protein. Choose based on your preference or dietary needs.
Q. Is this recipe fully vegan?
It is! All the ingredients are plant-based. Just double-check that your spices and garnishes (like store-bought dressings or toppings) don’t contain animal products.
Q. Can I customize the veggies in this bowl?
Definitely. Feel free to add or swap in zucchini, spinach, sweet potatoes, or roasted cauliflower based on what you have in stock.
Q. What toppings go well with this bowl?
Great options include sliced avocado, jalapeños, fresh cilantro, a squeeze of lime, or a drizzle of vegan chipotle mayo or tahini dressing.
Q. How should I store leftovers?
Store the components separately in airtight containers in the fridge for up to 4 days. Reheat gently before serving and add fresh toppings just before eating.
Colorful, customizable, and full of bold flavor, the Southwest Veggie Bowl brings plant-powered satisfaction to every bite.
