PCOS Vegan Mexican Recipes: Lunch - Vegan Veggie Taco Bowls
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
This Vegan Veggie Taco Bowl recipe is a quick and easy lunch option that is PCOS-friendly. The grocery list includes quinoa, vegetable broth, olive oil, onion, bell pepper, zucchini, black beans, corn, avocado, lime, and fresh cilantro. The quinoa and beans are low GI foods, making them great for managing PCOS.
Ingredients
1 cup of quinoa (170g), 2 cups of vegetable broth (480ml), 1 tbsp of olive oil (15ml), 1 onion, 1 bell pepper, 1 zucchini, 1 cup of black beans (185g), 1 cup of corn (165g), 1 avocado, 1 lime, Fresh cilantro, Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. In a pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover and let simmer for about 15 minutes until the quinoa is cooked. 2. In a large pan, heat the olive oil. Add the chopped onion, bell pepper, and zucchini. Sauté for about 5 minutes. 3. Add the cooked quinoa, black beans, and corn to the pan. Stir well. 4. Serve the veggie quinoa mixture in bowls. Top with sliced avocado, a squeeze of lime, and fresh cilantro. Season with salt and pepper.
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