Mango Chipotle Quinoa Bowl with Optional Lime Chicken

 

Mango Chipotle Bowl

 

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It’s once again a new year. I don’t know how I feel about that. 2017 was not a great year for me, but I don’t think I’m ready for ageing another year without getting anywhere. Anyways, food is my medicine for feeling a little better.

 

Christmas is over and I’m sure I’m not alone when I say I’ve eaten tons of sugar, soda, cakes and salty foods. It’s delicious, but the body doesn’t always agree. I feel sluggish, and we need to fix that, don’t we?

 

Mango Chipotle Bowl

 

Quinoa bowls are perfect for those filling salads, for picnics and light lunches. And this sounds just about perfect for sluggish January days!

 

My fix is this Mango Chipotle Quinoa Bowl. You can omit the lime chicken if you want to cut back on meat or are a vegetarian/vegan. I think it adds a nice zing to the dish, but it was originally a vegan dish, so it’s complete without too. This recipe is adapted from Vanilla and Bean.

 

Mango Chipotle Quinoa Bowl

 

This is really simple to put together too. Preheat oven to 160C (325F). Then begin with the quinoa. Remember to wash the quinoa in warm water to remove excess starch before cooking. Boil water and add in the quinoa, simmer for 13 minutes-ish, uncovered. All the water shall be absorbed. Fluff up the quinoa with a fork, remove from heat and let it rest covered for 5 minutes to dry it out more. Place the quinoa in a bowl or a plate and place in the refrigerator. We want cold quinoa for this mango chipotle quinoa bowl.

 

Mango Chipotle Bowl

 

While the quinoa is cooking, begin with the chicken. Chop the chicken into bite sized pieces, pan fry them in a little olive oil, salt, pepper, smoky paprika and juice of 1 lime. Set aside to cool.

 

Toss the pumpkin seeds (or pepitas) in olive oil, salt and smoky paprika. Toast them in the oven for around 8 minutes, you want them to be slightly golden and fragrant. Set aside to cool.

 

For the chipotle dressing: Add all the ingredients apart from the olive oil into a blender. With the blender on, slowly pour in the olive oil. This prevents it from separating. Process until smooth.

 

Mango Chipotle Bowl

 

In a large bowl, combine the salad ingredients. The chopped mango, spinach, black beans, cilantro, onion, pumpkin seeds and a little salt. Drizzle with the chipotle dressing.

 

Mango Chipotle Bowl

 

Enjoy!

 

Healthy food can be delicious too, and this is not an exception. Hope you all will get a wonderful 2018.

 

Mango Chipotle Bowl

 

Other healthy salads to try this year:

 

Healthy soups:

 

Please tell me what you thought of this recipe. Either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it!

 

 

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Print Recipe
Mango Chipotle Quinoa Bowl with Optional Lime Chicken Yum
A quinoa bowl filled with healthy and delicious ingredients such as sweet mango, spinach, black beans and a burst of chipotle flavor!
Mango Chipotle Quinoa Bowl
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Salad Ingredients
Lime Chicken (Optional)
Chipotle Dressing Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Salad Ingredients
Lime Chicken (Optional)
Chipotle Dressing Ingredients
Mango Chipotle Quinoa Bowl
Instructions
  1. Preheat oven to 160C (325F).
  2. Then begin with the quinoa. Remember to wash the quinoa in warm water to remove excess starch before cooking. Boil water and add in the quinoa, simmer for 13 minutes-ish, uncovered. All the water shall be absorbed. Fluff up the quinoa with a fork, remove from heat and let it rest covered for 5 minutes to dry it out more. Place the quinoa in a bowl or a plate and place in the refrigerator. We want cold quinoa.
  3. While the quinoa is cooking, begin with the chicken. Chop the chicken into bite sized pieces, pan fry them in a little olive oil, salt, pepper, smoky paprika and juice of 1 lime. Set aside to cool. 
  4. Toss the pumpkin seeds (or pepitas) in olive oil, salt and smoky paprika. Toast them in the oven for around 8 minutes, you want them to be slightly golden and fragrant. Set aside to cool.
  5. For the chipotle dressing: Add all the ingredients apart from the olive oil into a blender. With the blender on, slowly pour in the olive oil. This prevents it from separating. Process until smooth.
  6. In a large bowl, combine the salad ingredients. The chopped mango, spinach, black beans, cilantro, onion, pumpkin seeds and a little salt. Drizzle with the chipotle dressing. 
Recipe Notes

Author: Stine Mari from Ginger with Spice
Adapted from: Vanilla and Bean

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