In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tex-Mex black bean and quinoa bowls with guacamole
Gluten-Free, Dairy-Free, Vegan, Soy-Free
2 Servings, 470 Calories/Serving
30–35 Minutes (Conventional oven)
7 Minutes (Microwave oven)
These easy quinoa bowls get a delightful Tex-Mex twist with lime zest, cumin, dried Mexican oregano, and a pinch of ancho chile powder. Top with cool, creamy Guacamole and tangy salsa roja.
- In your tray:
- Black beans
- Rainbow quinoa
- Organic onion
- Organic bell pepper
- Extra virgin olive oil
- Lime zest and juice
- Kosher salt and black pepper
- Sweet smoked paprika
- Dried Mexican oregano
- Ancho chile powder
- Granulated garlic
- In your bag:
- Organic zucchini or other summer squash
- Wholly Guacamole
- Sun Basket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)
Calories: 470, Protein: 16g (32% DV), Fiber: 15g (60% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 0.5g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 1300mg (54% DV), Carbohydrates: 66g (22% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Choose your heating method
- Conventional oven | 30–35 minutes
Remove the plastic from the tray and add the summer squash. Cover the tray with foil and bake for 15 minutes. Stir, re-cover, and bake 15 to 20 minutes more, until heated through.
- Microwave oven | 7 minutes
Ovens may vary.
The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.
Do not expose tray to open flame or direct contact with heating element.