If you are looking for a healthy meal that is easy to prepare, packed with healthy ingredients and absolutely delish, look no further. My Southwestern Fonio Bowl is just that! If you’ve been following me for awhile, you know I’ve been experimenting with using fonio (an ancient grain similar to couscous) in all kinds of unique and fun ways. I tried it as cereal…check out my Carrot Cake Fonio Cereal (dessert for breakfast!). And it is perfect in a side dish like my Moroccan Fonio or Chicken Bouillon Fonio. Here, I’ve used it to create a whole meal in one bowl.
To get started, pull together the ingredients. I use Shipetaukin Quick Fonio in this recipe. I really like the brand and use a lot of their products.
In a Dutch oven or large pot, add the stock, tomatoes with chilis, bean, corn, chili powder, cumin, salt and pepper and stir to combine. You want to bring the mixture to a boil, then reduce the heat to simmer. Just let it cook for about 25 minutes to let the flavors combine.
In a separate, small pot, you’ll cook the fonio. Add 1/2 cups of stock and the olive oil. Bring to a boil and add the fonio. Stir to combine and cover the pot. Remove from the heat and let it sit five minutes. Fluff with a fork and you are ready to add it to the rest of the ingredients.
Add the cooked fonio to the tomato and bean mixture and gently fold into the mix to combine.
Spoon into two bowls and top with lots of fresh ingredients. I topped mine with tomatoes, sliced avocado, chopped parsley (cilantro would work too) and a wedge of line. I’d be remiss if I didn’t say I love this with a dollop of sour cream or fat-free Greek yogurt. So good.
If you like this recipe, be sure to leave a comment and rating below. I’d love to hear from you.
If you liked this recipe and want to try some other unique grains, give these recipes a try. I find having a large selection of healthy grains in my pantry make my meals so much more interesting.
Wheat Berry, Cherry & Pistachio Salad
Wheat Berry Vegetable Salad with Dried Fruit and Walnuts
Fonio with Pistachios and Apricots
Fig, Almond & Mint Quinoa Salad with Lemon Honey Vinaigrette
Southwestern Fonio Bowl
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 15-Oz Can diced tomatoes and green chilis, undrained
- 1 15-Oz Can black beans, drained and rinsed
- ½ Cup frozen corn
- ½ Tbsp. Chili powder
- ½ Tsp. Ground cumin
- ¼ Tsp. Kosher salt
- ¼ Tsp. Freshly ground black pepper
- 3 Cups Vegetable or chicken stock, divided
- ¼ Cup Low-fat Mexican cheese blend, grated or shredded
- ½ Avocado, sliced
- ½ Cup fresh diced tomatoes
- ¾ Cup Shipetaukin Quick Fonio
- 1 Tbsp. Olive oil
- Fresh Cilantro or Italian parsley to finish (optional)
- Lime Wedges
Instructions
- In a large dutch oven, add the tomatoes with chilis, beans, corn, chili powder, cumin, salt and pepper, and 1 1 /2 cups of vegetable or chicken stock or broth. Mix to combine. Stir to combine. Bring to a boil, reduce heat to simmer and let cook for 20-25 minutes to let the flavors combine.
- Meanwhile, in a separate pot, add the remaining 1 ½ cups of stock and olive oil. Bring to a boil. Add the fonio and stir to combine. Bring to a boil, then cover and remove from the heat. Let sit covered for five minutes.
- Uncover fonio and fluff with a fork.
- Add to the bean and tomato mixture and stir to combine. Add the cheese and mix. Top with chopped tomatoes, sliced avocado and garnish with cilantro or parsley. Serve with the wedges of lime.
