Tok-sel lima bean and quinoa bowls with avocado and orange

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tok-sel lima bean and quinoa bowls with avocado and orange

Tok-sel lima bean and quinoa bowls with avocado and orange

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Diabetes-Friendly

2 Servings, 700 Calories/Serving

20 Minutes

Just in time for spring, be wowed by the power of nutritious (and delicious!) lima beans in our gluten-free, Yucatán-inspired quinoa bowls.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 3 tablespoons pumpkin seeds
  • 3 organic scallions
  • 1 organic lime
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1½ cups lima beans
  • 1 organic avocado
  • 1 organic orange
  • 1 teaspoon achiote powder

Nutrition per serving

Calories 700, Total Fat 32g (41% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 260mg (11% DV), Total Carb. 88g (32% DV), Fiber 20g (71% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 23g

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the rest of the meal.


Make the tok-sel lima beans

  • Coarsely chop the pumpkin seeds.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
  • Juice the lime (the juice will be divided between the lima beans and the avocado).
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the lima beans, season with salt and pepper, and cook, stirring occasionally, until lightly charred and warmed through, 2 to 3 minutes. Stir in the pumpkin seeds and cook until warmed through, about 1 minute. Remove from the heat and stir in the green parts of the scallions, parsley, and half the lime juice. Season to taste with salt and pepper.
While the lima beans cook, prepare the remaining ingredients.


Prep the avocado and orange; finish the quinoa

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
  • Using your hands or a sharp knife, peel the orange; working over a small bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds. Set aside for serving.
In another small bowl, stir together the avocado, achiote powder, remaining lime juice, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.
To the pot with the quinoa, stir in the white parts of the scallions and season to taste with salt and pepper.


Transfer the quinoa to individual bowls. Top with the tok-sel lima beans, avocado, and orange and serve.
Kids Can!
  • Rinse the quinoa.
  • Juice the lime.
  • Strip the parsley leaves.
  • Scoop out the avocado.
  • Peel the orange by hand.