Peruvian Mayacoba Bean Bowl

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.8
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 232.6 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 10.1 g
  • Protein: 10.6 g

View full nutritional breakdown of Peruvian Mayacoba Bean Bowl calories by ingredient
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Not a very inspiring name - but really good, hearty, vegan, winter fare Not a very inspiring name - but really good, hearty, vegan, winter fare
Number of Servings: 6


    *Goya Roman Beans - Dry, 0.50 cup (I used maycoba or canary beans)
    Lentils, .50 cup
    *Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup
    Swiss Chard, 1 cup, chopped (I use kale or spinach)
    Carrots, raw, 1 cup, chopped
    Olive Oil, 2 1tsp
    Onions, raw, 1 large
    Garlic, 7 cloves
    *Peppers, sweet, red, fresh, 1 cup, chopped
    Lime Juice, 1/4 cup plus 2 tablespoons
    Vegetable Broth, 1 cup
    Cashew Nuts, dry roasted, .24 cup, halves and whole (I used almonds, soaked and skins removed)
    Cider Vinegar, .66 tbsp


Prep: prepare beans, lentils and quinoa separately - steam the carrots alone or with one of the above.

1. In a medium skillet over medium-heat, heat coconut oil. Add onion and brown for 10 minutes, stirring occasionally. Add red pepper and cook an additional 10 minutes. Stir in garlic and cook for a further 5 minutes.

3. Meanwhile, place the lime juice, broth, cashews, vinegar and salt in a blender. Once the onion-red pepper sauce is cooked, add to the blender and blend until smooth.

4. Mix the beans, lentils, carrots, and swiss chard together with the red pepper sauce and heat through, about 5 minutes - serve on top of quinoa

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BARBRAKAV.

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