Description
A delicious and nutritious vegan burrito bowl that combines quinoa, black beans, corn, and fresh vegetables, customizable to suit your taste.
Ingredients
- Quinoa: 1 cup (uncooked)
- Black beans: 1 can (15 oz), drained and rinsed
- Corn: 1 cup (frozen or canned)
- Diced tomatoes: 1 can (15 oz), drained
- Avocado: 1 large, sliced
- Lime juice: 2 tablespoons (freshly squeezed)
- Fresh cilantro: 1/4 cup, chopped
- Olive oil: 1 tablespoon
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Rinse quinoa under cold water, then combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- In a small saucepan, combine black beans, cumin, chili powder, and salt and pepper. Heat over medium heat for about 5 minutes.
- If using frozen corn, microwave or add to the black beans for the last few minutes of cooking. If using canned corn, drain and add to the black beans to warm.
- In serving bowls, start with a scoop of quinoa as the base, then top with the black beans and corn mixture.
- Add diced tomatoes, sliced avocado, lime juice, and chopped cilantro on top. Serve and enjoy!
Notes
- Feel free to customize with optional ingredients like jalapeños, bell peppers, guacamole, or salsa.
- Store components separately for meal prep to maintain freshness.
- Experiment with different flavor profiles and seasonal ingredients.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan burrito bowl, healthy meal, plant-based recipe, quick dinner