This vegetarian Mexican burrito bowl recipe is packed with healthy ingredients and is easy to make. It’s perfect for a quick weeknight dinner or meal prep for the week ahead. Here are the ingredient list, directions, cooking time and temperature guidelines, my pro-tips, seasoning options, recommended tools to make this recipe, and biggest takeaway of this recipe.

Healthy Vegetarian Mexican Burrito Bowl Recipe: Easy and Flavorful

Ingredient List

  • 1 can black beans
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 avocado (sliced)
  • 1 red bell pepper (sliced)
  • ½ red onion (chopped)
  • Cilantro leaves (for garnish)

For Pico de Gallo:
– 3 tomatoes (diced)
– Fresh jalapeño pepper (chopped)
(*optional: remove seeds for less heat.)
– Juice of one lime
– Salt

For Lime Crema:
– Greek yogurt or sour cream
(*Vegan option: substitute with vegan yogurt/sour cream.)
– fresh squeezed lime juice
– salt

For Homemade Taco Seasoning:
– Chili Powder; smoked paprika; cumin; garlic powder

Directions/Preparation Instructions:


  1. Rinse uncooked quinoa in cold water.
  2. In a pot add two cups of water & one cup of rinsed quinoa.
  3. Cover with lid & bring to boil then reduce heat to simmer.
  4. Leave on simmer for about fifteen minutes until all the liquid has been cooked out.

Black Beans:

5.In a pan pour drained black beans over medium heat
6.Season with homemade taco seasoning from above ingredients until well mixed.

Pico De Gallo :

7.Chop three tomatoes into small pieces into mixing bowi .
8.Add chopped jalapeno(pepper),fresh squeezed lime juice and sprinkle of salt to taste.
9.Mix all ingredients until well combined.

Lime Crema:

10.Combine the Greek yogurt or sour cream with fresh squeezed lime juice in a bowl, season with salt to taste.

Assemble Bowl:

11.In a large bowl, add the cooked quinoa and black beans on one side, sliced avocado on another side
12.Top with pico de Gallo & sliced red onion,bell pepper& cilantro leaves.
13.Drizzle or dollop the Lime Crema over everything
14.Serve immediately.

Cooking Time and Temperature Guideline:

-Quinoa takes about 15 minutes under simmering heat to cook.
-Sauteed black beans takes about 5-7 minues for seasoning if already drained

My Pro-tips:

  1. Use freshly ground spices for homemade taco seasoning for better flavor control.
  2. Mix your veggies by adding roasted corns, sautéed mushrooms that you find suits your palate.
  3. To make it vegan-friendly substitute dairy items like cheese and sour cream .

Seasoning Options

This recipe is adaptable – feel free to adjust the levels of taco seasoning as per how spicy you like it!

Recommended Tools to Make this Recipe:

Medium saucepan,
Cutting board,
Mixing bowls ,
Skillet/Frying pan.

Biggest Takeaway from this Recipe:

A healthy vegetarian burrito bowl can be easy to make using simple wholesome ingredients while providing ample protein, fibre ,and flavour-packed taste which makes it perfectly yummiest food option anytime!


Q1. How can I make this burrito bowl gluten-free?

A1. To make the burrito bowl gluten-free, simply substitute the regular flour tortillas with gluten-free ones or use corn tortillas instead. Additionally, ensure that all other ingredients used in the recipe are certified gluten-free.

Q2: Can I add meat to this recipe and still keep it healthy?

A2: Yes, you can add grilled chicken or shrimp to this recipe if you prefer a non-vegetarian version of the bowl. However, be sure to choose lean cuts of protein and cook them without adding any excessive oils or sauces which may add unnecessary calories.

Q3: How long can I store leftover burrito bowls?

A3: You can refrigerate leftover burrito bowls in an air-tight container for up to 3-4 days. When reheating leftovers, place them in a microwave-safe dish and heat on high power for 1-2 minutes until fully warmed through.