Chipotle quinoa bowl with lime and fresh mango
The Del Monte bowl is seasoned and ready to heat; add fresh mango and lime to brighten what's already there. A one-pan meal with bright, familiar flavors that comes together in under fifteen minutes.
About 60 calories a serving, 1 g protein, 15 g carbohydrate, 0 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 pouch tomato veggieful chipotle quinoa bowl (Del Monte)
- 1 mango
- 1 lime
Staples
- to taste salt
- to taste pepper
- Open the pouch of quinoa bowl and pour the contents into a saucepan. Heat over medium heat, stirring occasionally, until warm throughout, about 5 minutes.
- While the bowl warms, cut the mango in half lengthwise, remove the pit, scoop the flesh into a bowl, and dice it into bite-sized pieces. Cut the lime in half.
- Transfer the warm quinoa to two serving bowls. Top each with the diced mango, squeeze the lime juice over both, and taste for salt and pepper, adjusting as needed.
Note Swap in fresh cilantro or a drizzle of olive oil if you have them on hand. Leftovers keep covered in the fridge for up to two days; reheat gently or eat cold. Serve with avocado, cotija cheese, or a fried egg on the side to make it heartier.
On the label
VEGETABLES (TOMATOES, CORN, BLACK BEANS, RED BELL PEPPERS, JALAPENOS, ONIONS), WATER, MANGO, RED AND WHITE QUINOA, CLANTRO, CONTAINS 2% OR LESS OF: GARLIC, LIME JUICE, OLIVE OIL, SUGAR, SALT, BROWN SUGAR, CHIPOTLE PEPPER, CITRIC ACID, SPICES, ACETIC ACID, XANTHAN GUM, CALCIUM CHLORIDE.
Del Monte, entrees, sides & small meals, serving 229 g, package 8 OZ/229 g. Ingredients as printed on the label.
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