These Mexican Burrito Bowls are flavorful, healthy, plant-based, and easy to throw together in 30 minutes. You won’t even miss the meat in these delicious bowls and the quinoa and black beans are great sources of protein. Perfect for an easy weeknight dinner.
Today I’m sharing an incredibly flavorful, healthy, and simple-to-make Mexican Burrito Bowls. I’ve been on a bowl kick lately, mostly because they make for a simple, quick, yet substantial lunch or dinner with minimal clean-up! Plus, who doesn’t love Mexican food?
PLANT-BASED PROTEIN
Quinoa and beans make the perfect combination of fiber and plant-based protein. Yes, you can get plenty of protein from legumes, grains, and vegetables alone! That is something that can be widely misunderstood about a plant-based diet. “How do you get enough protein if you don’t eat meat?” Well, I’m here to tell you that plants contain all essential amino acids.
“Eat the rainbow” is a great motto to live by to get the most nutritional value from your food. Consuming different colored foods ensures that you are getting enough essential nutrients, vitamins, minerals, antioxidants, fiber, and more. In addition, a bowl of beautifully colored vegetables and fruit will instantly boost your mood!
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Vegan Mexican Burrito Bowls
Ingredients
- 1 ½ cup Quinoa measured dry
- 1 can Black Beans
- 1 Red Bell Pepper
- 1 cup Yellow Onion sliced
- 1 cup Purple Cabbage thinly sliced
- 1 cup Cherry Tomatoes sliced in half
- 1 Avocado
- 3 Green Onion Stalks chopped
- 2 Garlic Cloves minced
- ¼ cup Cilantro chopped
- 1 Lime freshly squeezed
- 1 tsp Cumin
- 1 tsp Coconut Oil
- Salt & Pepper to taste
Instructions
- Soak black beans in filtered water for at least 4 hours. This helps with proper digestion! Drain the beans into a strainer and set aside.
- Add 3 cups of water and 1.5 cups of quinoa to a pot on the stove. Bring water to a boil, then turn the heat down to low and cook covered for 12 minutes, or until water is completely evaporated.
- While quinoa is cooking, heat up a skillet with a little coconut oil. Slice the red bell pepper into thin strips and chop the yellow onion and garlic.
- Add peppers, onion, and garlic to the heated skillet. Season with cumin and sauté for 5-7 minutes, stirring frequently.
- Cut avocado in half and remove the pit. Spoon out the flesh into a bowl and mash with the back of a fork. Season with salt and pepper. Set aside.
- Slice cherry tomatoes in half. Chop purple cabbage, green onion, cilantro.
- To serve, divide quinoa, black beans, peppers, onions, cherry tomatoes, avocado, purple cabbage, green onion, and cilantro between bowls.
- Add a fresh squeeze of lime juice to each bowl.
