Best 2 Tex Mex Tofu And Quinoa Bowl Recipes

TEX-MEX STEAK BOWLS

Tex-Mex Steak Bowls image

Turn your favorite dinner into a bowl: This one has all the best parts of a burrito.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup tricolor quinoa
2 tablespoons chopped fresh cilantro
Grated zest of 1 lime
Kosher salt
2 sweet potatoes, cut into 3/4-inch cubes
2 poblano chile peppers, seeded and cut into 3/4-inch pieces
1 red onion, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 pound skirt or flank steak, cut into 2 pieces
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Pico de gallo, Mexican crema and chopped fresh cilantro, for topping
Lime wedges, for serving

Steps:

Preheat the oven to 425˚ F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.

TEX-MEX GRAIN BOWL

Tex-Mex Grain Bowl image

This Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish-and they really should! -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories Breakfast

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 cups water
2 tablespoons reduced-sodium taco seasoning
2 cups old-fashioned oats or multigrain hot cereal
1 cup black beans, rinsed, drained and warmed
1 cup salsa
1/2 cup finely shredded cheddar cheese
1 medium ripe avocado, peeled and cubed
Optional: Pitted ripe olives, sour cream and chopped cilantro

Steps:

In a large saucepan, bring water and taco seasoning to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Remove from heat. Divide oatmeal among 4 bowls. Top with beans, salsa, cheese, avocado and toppings as desired. Serve immediately.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 9g fiber), Protein 12g protein.