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.
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:
Quinoa:
- Rinse uncooked quinoa in cold water.
- In a pot add two cups of water & one cup of rinsed quinoa.
- Cover with lid & bring to boil then reduce heat to simmer.
- 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:
- Use freshly ground spices for homemade taco seasoning for better flavor control.
- Mix your veggies by adding roasted corns, sautéed mushrooms that you find suits your palate.
- 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,
Knife,
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!
FAQs
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.
