Smoky Black Bean & Quinoa Chili Bowl

Name: Smoky Black Bean &amp; Quinoa Chili Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 batch Chipotle Black Bean Chili; 1 cup uncooked quinoa; 1 batch Creamy Jalapeño Cashew Sauce; 1 small bundle curly kale, de-stemmed and chopped (1 small bundle yields ~6 cups or 150 g); 2-3 Tbsp lime juice ((1 small lime yields ~2-3 Tbsp)); 2 tsp maple syrup; 2 tsp olive oil; Avocado, sliced; Cilantro

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 4

Author : Minimalist Baker

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Ingredients

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1 batch Chipotle Black Bean Chili1 cup uncooked quinoa1 batch Creamy Jalapeño Cashew Sauce1 small bundle curly kale, de-stemmed and chopped (1 small bundle yields ~6 cups or 150 g)2-3 Tbsp lime juice ((1 small lime yields ~2-3 Tbsp))2 tsp maple syrup2 tsp olive oilAvocado, slicedCilantro

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Instructions

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Step 1

CHILI: Prepare chipotle black bean chili using this recipe.

Step 2

GRAINS: While the chili is cooking, prepare quinoa (or brown rice).

Step 3

SAUCE: While the grains are cooking, prepare the jalapeño cashew sauce.

Step 4

KALE: Add chopped kale to a large mixing bowl and top with lime juice, maple syrup, and olive oil. Then massage with clean hands for about 1 minute to tenderize and infuse it with flavor.

Step 5

To serve, divide chili, grains, and massaged kale between serving bowls and top with avocado and/or cilantro (both optional). Drizzle with jalapeño cashew sauce. There may be leftover sauce and chili depending on your preferred portion sizes and ratios.

Step 6

Leftovers will keep stored separately in the refrigerator for up to 3-4 days. Chili and grains are freezer friendly for up to 1 month.