Meal Kit
Cuban Avocado Black Bean Quinoa Bowl
with cilantro vinaigrette
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
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Vegetarian
Chef
Nigel Palmer
You probably see more Cuban food in places around you. And that's a very, very good thing; their cuisine is delicious. This quinoa bowl may not exactly be straight outta Havana, but it brings the flavors and spirit right into your kitchen. Quinoa and beans are topped with juicy tomatoes and rich avocado, flavored with a zesty lime and cilantro dressing. It all comes together for a meal you'll be glad you didn't embargo. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 1 Avocado
- ¾ cup Quinoa
- 5 oz. Black Beans
- 4 oz. Grape Tomatoes
- 1 Poblano Pepper
- 1 Lime
- 2 tsp. Vegetable Base
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates71g
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Net Carbs55g
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Fat31g
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Protein17g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meat lovers! If using protein, cook, transfer to a plate, and tent with foil to keep warm. Wipe pan clean before making beans. Add to bowl as desired. If using chicken, pat dry and cut into 1" dice on a separate cutting board. Season all over with 1/4 tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using mahi-mahi, pat dry and season with 1/4 tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat until mahi-mahi reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. If using ground beef, stir occasionally with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a medium non-stick pan over medium-high heat until no pink remains, 4-6 minutes.
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1 Cook the Quinoa
Bring a small pot with quinoa, 11/2 cups water, vegetable base, 1/4 tsp. salt, and a pinch of pepper to a boil over high heat.
Cover and reduce heat to medium-low. Cook until tender, 14-16 minutes.Remove from burner. Set aside covered.While quinoa cooks, prepare ingredients. -
2 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice remaining half.
Mince cilantro (no need to stem).Mince garlic.Drain black beans.Halve tomatoes.Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Thinly slice.Stem poblano pepper, seed, halve lengthwise, and slice into 1/2” strips. Wash hands and cutting board after prepping. -
3 Make the Cilantro Vinaigrette
In a mixing bowl, combine 2 Tbsp. lime juice, 1 Tbsp. olive oil, cilantro, 1 tsp. lime zest, half the garlic (reserve remaining for black beans), 1/4 tsp. salt, and a pinch of pepper. Set aside.
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4 Cook the Black Beans
Place a medium non-stick pan over medium heat. Add 1 Tbsp. olive oil and remaining garlic to hot pan. Stir until fragrant, 30-60 seconds.
Add poblano pepper and stir occasionally until softened, 3-5 minutes.Add black beans, 1/4 cup water, seasoning blend, and a pinch of salt. Bring to a boil. Once boiling, reduce heat to low, cover, and cook until heated through, 5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing quinoa in a bowl and topping with black bean mixture, avocado, and tomatoes. Drizzle vinaigrette over dish and squeeze lime wedges over to taste. Bon appétit!
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