Dinner

Black Bean and Quinoa Burrito Bowl Recipe

ByMaya bella December 5, 2025December 5, 2025

Introduction

The black bean and quinoa burrito bowl is a vibrant, protein-packed meal full of fresh veggies and bold flavors. It’s easy to prepare and perfect for a nutritious lunch or dinner that feels both satisfying and colorful.

A white bowl holds a colorful layered salad arranged in sections over a beige grain base. Starting from the top, there is a section of torn purple cabbage with a crinkled texture, next to shiny black beans topped with a small green cilantro sprig, and beside that, a pile of bright yellow bell pepper strips. Below the peppers, a cluster of flat, light green pumpkin seeds rests next to thin purple onion rings with visible layers. Moving to the left, there are halved red cherry tomatoes with a glossy surface mixed with green cilantro leaves, followed by bright red bell pepper strips above fresh green cilantro leaves. A lime wedge sits near the edge of the bowl. The bowl sits on a white marbled surface, accompanied by a metal fork and spoon on a blue and white striped napkin, with a jar of yellow juice and lime halves placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can black beans, drained and rinsed
1 cup quinoa
1 cup corn kernels
1 red bell pepper, diced
1 avocado, sliced
1/4 red onion, finely diced
2 tbsp olive oil
1 lime
1 tsp cumin
1 tsp chili powder
Salt to taste
Optional: cilantro for garnish

Instructions

Step 1: Cook the quinoa according to package instructions, typically combining 1 part quinoa with 2 parts water and simmering for about 15 minutes.
Step 2: While the quinoa cooks, heat 1 tablespoon of olive oil in a pan over medium heat. Add the corn and diced red bell pepper, cooking for about 5 minutes until they develop a slight char.
Step 3: In a small bowl, whisk together the remaining 1 tablespoon olive oil, juice of half a lime, cumin, and chili powder to create a zesty dressing.
Step 4: Once the quinoa is done, fluff it with a fork and allow it to cool slightly.
Step 5: In a large bowl, combine the cooked quinoa, black beans, corn, and red bell pepper. Pour the zesty dressing over the mixture and toss well to coat everything evenly.
Step 6: Divide the mixture into serving bowls. Top each with sliced avocado and finely diced red onion.
Step 7: Squeeze the remaining lime juice over the bowls and garnish with cilantro if using. Serve immediately and enjoy!

Tips & Variations

For extra protein, add grilled chicken or tofu to the bowl.
Swap corn for roasted sweet potatoes for a different texture and sweetness.
Use fresh lime juice for the dressing to brighten flavors.
For a spicier version, add a pinch of cayenne pepper or chopped jalapeño to the dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep avocado slices separate and add just before serving to prevent browning. Reheat the quinoa mixture gently in the microwave or enjoy it cold as a salad.