Mexicali Bowl

 

Level: Easy

Servings: 4

Total Time: 30 minutes

Active Time: 30 minutes

 
 

This recipe is great for busy weeknights! We love these bowls because they are packed with fresh ingredients yet are filling and loaded with plant protein. The creamy chipotle sauce adds a nice zing (at a good spice level for the whole family!). As an added bonus, these make for great packed lunches – just keep the fresh ingredients separate so you can heat up the bowls in the microwave before assembling.

 
 
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Ingredients:

  • 1 package ‘Adda Veggie Protein Mix

  • 2 heads broccoli 

  • 1 tbsp olive oil, for cooking

  • 2 cups cooked quinoa

  • 1 cup frozen corn

  • 1 can black beans, strained

  • 2 avocados, sliced

  • ½ cup pico de gallo

  • ½ cup sour cream

  • 1 bunch cilantro

  • pickled red onions (see recipe below)

  • creamy chipotle sauce (optional, see recipe below)

 

Instructions:

  1. Cook quinoa according to directions and sauté corn in a pan with salt, to taste.

  2. Make pickled red onions and creamy chipotle sauce (see recipes below).  Store in refrigerator.

  3. Prepare ‘Adda Veggie broccoli patties according to package directions.  To cook, shape into 1-inch patties (should make about 16 patties) while heating olive oil in a skillet over medium-high heat.  Once the skillet is hot, cook for 2-3 minutes per side, or until crispy.

  4. Assemble bowls.  First fill the bottom of each bowl with quinoa (1/2 cup per bowl). Top with black beans, corn, ‘Adda Veggie broccoli patties, sliced avocado, pico de gallo, sour cream, cilantro, and pickled onions.  Serve with creamy chipotle sauce (ladled over the patties or on the side).


Pickled red onions

  • 1 red onion, thinly sliced

  • ½ cup water

  • 2 teaspoons salt

  • 4 teaspoons sugar

  • 4 tablespoons red wine vinegar

  • 1 teaspoon black pepper

  • 5 cloves (optional)

  • 1 teaspoon oregano (optional)

Instructions:

  1. Place all ingredients except for onion into saucepan and bring to boil, stirring to dissolve salt and sugar.

  2. Pour over onions and stir to combine. Ensure onions are all submerged under brine.

  3. Set aside until cooled and then refrigerate for at least 2 hours (will keep for up to 2 weeks).


Creamy chipotle sauce (optional)

  • ¼ cup mayo (or vegan mayo)

  • 2 tablespoons unsweetened yogurt (or vegan sour cream)

  • 1-2 chipotle peppers (canned in adobo)

  • 1 tablespoon adobo sauce (from can)

  • 2 cloves garlic

  • 1 teaspoon Mexican oregano

  • juice of 1 lime  

Instructions: Place all ingredients in a blender or food processor and blend until smooth. Refrigerate