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Watermelon Mexican Bowl https://www.metro.ca/userfiles/image/recipes/bol-mexicain-melon-eau-11259.jpg PT30M PT10M PT40M
Marinated watermelonCombine all the ingredients for the marinade in a large bowl. Add the watermelon and gently toss. Set aside.Roasted chickpeasHeat the oil in a large non-stick pan on medium high. Cook all the ingredients except the garlic for 6 minutes while stirring frequently. Add the garlic and cook another 2 minutes.AssemblyDivide the quinoa into 4 bowls. Add the drained watermelon, roasted chickpeas, avocado slices, lime wedges, and cilantro. Drizzle some of the watermelon marinade on top.Source: Metro
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Marinated watermelon 1/4 cup (60 ml) lime 3 tablespoon (45 ml) olive oil 1 teaspoon (5 ml) Sriracha hot sauce 1 teaspoon (5 ml) chili powder 1/4 cup (60 ml) fresh mint chopped 1 tablespoon (15 ml) fresh cilantro stems finely chopped 1/2 jalapeño pepper seeded and thinly sliced 1 teaspoon (5 ml) honey 1/4 teaspoon (1,25 ml) salt 4 cups (1 L) watermelon diced Roasted chickpeas 2 tablespoon (30 ml) olive oil 1 can (398 ml) chickpeas rinsed and drained 1/3 cup (80 ml) pumpkin seeds 1/3 cup (80 ml) sunflower seeds unsalted 1 teaspoon (5 ml) chili powder 1/2 teaspoon (2,5 ml) cumin 1/2 teaspoon (2,5 ml) ground coriander 1/2 teaspoon (2,5 ml) salt 1 teaspoon (5 ml) Sriracha hot sauce 1 garlic clove chopped bowl 4 cups (1 L) cooked quinoa 2 avocado sliced 1 lime quartered fresh cilantro
Watermelon Mexican Bowl

Watermelon Mexican Bowl

Rate this recipe
1 Vote
4
Main course
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Marinated watermelon
  • 1/4 cup
    (60 ml)
    lime
  • 3 tablespoon
    (45 ml)
    olive oil
  • 1 teaspoon
    (5 ml)
    Sriracha hot sauce
  • 1 teaspoon
    (5 ml)
    chili powder
  • 1/4 cup
    (60 ml)
    fresh mint chopped
  • 1 tablespoon
    (15 ml)
    fresh cilantro stems finely chopped
  • 1/2
    jalapeño pepper seeded and thinly sliced
  • 1 teaspoon
    (5 ml)
    honey
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 4 cups
    (1 L)
    watermelon diced

  • Roasted chickpeas
  • 2 tablespoon
    (30 ml)
    olive oil
  • 1 can
    (398 ml)
    chickpeas rinsed and drained
  • 1/3 cup
    (80 ml)
    pumpkin seeds
  • 1/3 cup
    (80 ml)
    sunflower seeds unsalted
  • 1 teaspoon
    (5 ml)
    chili powder
  • 1/2 teaspoon
    (2,5 ml)
    cumin
  • 1/2 teaspoon
    (2,5 ml)
    ground coriander
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 teaspoon
    (5 ml)
    Sriracha hot sauce
  • 1
    garlic clove chopped

  • bowl
  • 4 cups
    (1 L)
    cooked quinoa
  • 2
    avocado sliced
  • 1
    lime quartered

  • fresh cilantro
Imprimer ma sélection

Preparation

Marinated watermelon

Combine all the ingredients for the marinade in a large bowl. Add the watermelon and gently toss. Set aside.

Roasted chickpeas

Heat the oil in a large non-stick pan on medium high. Cook all the ingredients except the garlic for 6 minutes while stirring frequently. Add the garlic and cook another 2 minutes.

Assembly

Divide the quinoa into 4 bowls. Add the drained watermelon, roasted chickpeas, avocado slices, lime wedges, and cilantro. Drizzle some of the watermelon marinade on top.

Source: Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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