Black Bean and Quinoa Burrito Bowl Recipe
A vibrant and nutritious Black Bean and Quinoa Burrito Bowl packed with plant-based protein, fresh vegetables, and a zesty dressing. This colorful bowl is perfect for a healthy lunch or dinner, combining cooked quinoa, black beans, corn, bell peppers, avocado, and a flavorful cumin-lime dressing. It’s easy to make, gluten-free, and vegetarian-friendly, delivering a satisfying and wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free, Vegetarian
Ingredients
Scale
Main Ingredients
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup quinoa
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 red onion, finely diced
For the Dressing
- 2 tbsp olive oil (divided)
- 1 lime (juice divided)
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Optional: cilantro for garnish
Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water. Combine quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and fluff with a fork, then set aside to cool slightly.
- Sauté Vegetables: While the quinoa cooks, heat 1 tablespoon of olive oil in a pan over medium heat. Add 1 cup of corn kernels and the diced red bell pepper. Cook for about 5 minutes until they develop a slight char for extra flavor. Remove from heat.
- Prepare the Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, the juice of half a lime, 1 teaspoon cumin, 1 teaspoon chili powder, and salt to taste to create a zesty dressing.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed corn and bell pepper, and drained black beans. Pour over the dressing and toss gently to combine all flavors evenly.
- Assemble the Burrito Bowls: Divide the quinoa and bean mixture into serving bowls. Top each bowl with sliced avocado and finely diced red onion. Squeeze the remaining lime juice over each bowl and garnish with cilantro if desired.
- Serve and Enjoy: Serve immediately to enjoy a fresh, healthy, and flavorful meal that’s both filling and colorful.
Notes
- For extra heat, add a pinch of cayenne pepper or hot sauce to the dressing.
- Black beans can be substituted with pinto beans or chickpeas if preferred.
- Quinoa can be cooked in vegetable broth for added flavor.
- This recipe is gluten-free and vegetarian.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: black bean quinoa bowl, vegetarian burrito bowl, healthy quinoa recipe, gluten free bowl, protein-packed vegetarian meal
