Mexicali Quinoa Bowl

Mexicali Quinoa Bowl

Nutrition Facts

Serving Size
Amount Per Serving
Calories 630
% Daily Value
Total Fat 33g
Saturated Fat 5g
Cholesterol 10mg
Sodium 1000mg
Total Carbohydrate 74mg
Dietary Fiber 10g
Protein 14g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

35 min.

Serving & Size

1 bowl

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This Mexican-inspired quinoa bowl is finished with a drizzle of a cool and creamy chipotle dressing – a perfect balance for a zesty dish.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Signature Mexicali Tortilla Condensed Soup
1.25 L
5 cups

This spicy Southwestern soup is made with diced tomatoes, corn, kidney beans, black beans, tortilla strips and seasoned with cilantro.

water 250 mL 1 cup
quinoa 1.25 L 5 cups
sweet potatoes, sliced (900 g) 3 3
olive oil 45 mL 3 tbsp
chili powder 15 mL 1 tbsp
mayonnaise 375 mL 1 1/2 cups
lime juice 60 mL 1/4 cups
chopped green onion 45 mL 3 tbsp
chopped fresh cilantro 45 mL 3 tbsp
chili powder 15 mL 3 tsp
salt 3 mL 3/4 tsp
avocados, peeled, pitted, quartered and sliced 3 3
halved cherry tomatoes 750 mL 3 cups
thinly sliced red onion 375 mL 1 1/2 cups
1. Preheat oven to 400°F (200°C). In large saucepan set over medium-high heat, bring Signature Mexicali Tortilla Soup and water to boil. Stir in quinoa. Reduce heat to medium-low; cover and cook for about 20 minutes or until tender. Fluff with fork.
2. Meanwhile, toss together sweet potatoes, olive oil and chili powder; transfer to baking sheet. Roast, flipping once, for 15 to 20 minutes or until golden and tender.
3. Whisk together mayonnaise, lime juice, green onion, cilantro, chili powder and salt.

Recipe Tip

  1. Spoon 1 cup (250 mL) cooked quinoa mixture into bowl. Top with 4 slices (50 g) sweet potatoes, one-quarter avocado, 1/4 cup (60 mL) cherry tomatoes and 2 tbsp (30 mL) sliced red onion. Drizzle with 1/4 cup (60 mL) Creamy Chipotle Dressing.

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