Roasted Corn Avocado Quinoa Bowl (Printable)
Vibrant grain bowl with roasted corn, avocado, quinoa, and zesty lime crema.
# What You’ll Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 2 ears fresh sweet corn, husked (or 2 cups frozen corn, thawed)
04 - 1 red bell pepper, diced
05 - 1 pint cherry tomatoes, halved
06 - 1 ripe avocado, diced
07 - 2 cups baby spinach or mixed greens
08 - 2 green onions, thinly sliced
→ Lime Crema
09 - 1/2 cup sour cream or Greek yogurt
10 - Zest and juice of 1 lime
11 - 1 tablespoon olive oil
12 - 1 small garlic clove, minced
13 - 1 tablespoon fresh cilantro, finely chopped
14 - 1/4 teaspoon salt
15 - Freshly ground black pepper, to taste
→ Garnishes
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon toasted pumpkin seeds (pepitas) (optional)
18 - Lime wedges
# How-To Steps:
01 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and fluff with a fork.
02 - Preheat oven to 425°F. Cut kernels from corn cobs and spread on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Roast for 15–20 minutes, stirring halfway through, until kernels are golden with light charring.
03 - Whisk together sour cream or Greek yogurt, lime zest and juice, olive oil, minced garlic, cilantro, salt, and pepper in a small bowl until smooth and fully combined. Refrigerate until serving.
04 - Divide baby spinach or mixed greens evenly among four bowls. Layer each bowl with cooked quinoa, roasted corn, diced red bell pepper, cherry tomato halves, avocado, and sliced green onions.
05 - Drizzle generously with prepared lime crema. Top with chopped fresh cilantro, toasted pumpkin seeds if using, and lime wedges on the side. Serve immediately while components are fresh.
# Expert Advice:
01 -
- The roasted corn develops these incredible sweet spots that contrast perfectly with the tangy lime crema
- Everything can be prepped ahead so you are assembling dinner in minutes instead of cooking from scratch
02 -
- The quinoa needs a thorough rinse or you will taste the bitter saponin coating
- Let the roasted corn cool slightly so it does not wilt the spinach when you assemble
03 -
- Toast the quinoa in a dry pan before adding water for a nutty depth
- Double the lime crema and use it as a dip for veggies all week