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Vegetarian Quinoa Burrito Bowls Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian, Gluten Free

Description

These Vegetarian Quinoa Burrito Bowls are a flavorful and nutritious meal packed with protein-rich quinoa, black beans, and vibrant sautéed vegetables. Perfect for a quick and healthy lunch or dinner, this recipe brings together a delightful mix of textures and Mexican-inspired flavors, topped with fresh avocado, salsa, and cilantro.


Ingredients

Scale

Quinoa Base

  • 1 cup quinoa (rinsed)
  • 2 cups water or vegetable broth

Vegetables and Beans

  • 1 tablespoon olive oil
  • 1 red bell pepper (diced)
  • 1 zucchini (chopped)
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans (drained and rinsed)

Seasonings and Toppings

  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/2 cup salsa
  • 1 avocado (sliced)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Optional toppings: shredded cheese, sour cream, jalapeños


Instructions

  1. Cook the Quinoa: In a medium saucepan, bring the rinsed quinoa and water or vegetable broth to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed.
  2. Sauté the Vegetables: While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the diced red bell pepper and chopped zucchini, sautéing them for 5 to 7 minutes until they become tender but still retain some bite.
  3. Add Corn and Beans: Stir in the corn kernels and rinsed black beans into the skillet. Season the mixture with ground cumin, chili powder, salt, and black pepper. Cook everything together for an additional 2 to 3 minutes until heated through and well combined.
  4. Assemble the Bowls: Divide the cooked quinoa evenly into serving bowls. Top each serving with the sautéed vegetable and bean mixture. Add salsa, sliced avocado, and a sprinkle of fresh cilantro to each bowl.
  5. Finish and Serve: Squeeze fresh lime juice over each bowl to add a bright, tangy finish. Optionally, add shredded cheese, sour cream, or jalapeños to taste before serving.

Notes

  • For meal prep, store quinoa, vegetables, and toppings separately and assemble just before eating to keep ingredients fresh.
  • Quinoa can be substituted with brown rice or cauliflower rice for variation.
  • Add shredded lettuce or chopped tomatoes for extra freshness and crunch.
  • Adjust the spice level by adding more or fewer jalapeños according to preference.