| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 16g | 2g | 60g |
| sugars | fibre | protein | salt |
| 6g | 12g | 14g | 1.5g |
Why I Love American Veggie Burrito Bowl with Quinoa and Black Beans
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There’s something incredibly satisfying about a well-made burrito bowl, and my Veggie Burrito Bowl with Quinoa and Black Beans definitely hits the spot. As someone who’s passionate about creating dishes that marry health and comfort, this recipe embodies everything I love about cooking fresh, nutritious food while still delivering that hearty, soul-warming satisfaction.
A Fusion of Flavors
The beauty of this dish lies in its layers of flavors and textures. The quinoa provides a nutrient-dense base that’s light yet filling. Paired with the creamy black beans and the crunch of fresh veggies, it’s a symphony of taste in every bite. The spices—ground cumin, chili powder, and smoked paprika—elevate the dish with a smoky depth that’s both warming and invigorating.
When I was developing this recipe, I was inspired by the vibrant, health-conscious cuisine of the West Coast. Chefs like Alice Waters, known for her emphasis on fresh, local ingredients, have always been a huge influence on my cooking style. This Veggie Burrito Bowl with Quinoa and Black Beans is reminiscent of the wholesome, colorful dishes you might find at a farmer’s market or a trendy California eatery.
Versatile and Family-Friendly
One of the reasons I adore this recipe is its versatility. It can easily be tailored to suit different tastes and dietary needs. Whether you’re vegan, vegetarian, or simply looking for a delicious way to enjoy more plant-based meals, this dish is perfect. The optional queso fresco or shredded cheddar can be added for those who enjoy a bit of cheese, making it customizable for every member of the family.
Speaking of family, my three kids absolutely love this dish. It’s a fun way to sneak in a variety of vegetables into their diet without any complaints. Plus, they enjoy topping their bowls with avocado slices and lime wedges, adding their own personal touch. This recipe has become a weekday staple in our household, often accompanied by similar dishes like Sweet Potato Burrito Bowls or paired with a fresh Mexican Chopped Salad for an extra serving of greens.
So, whether you’re preparing a quick family dinner, hosting a casual get-together, or meal-prepping for the week, this Veggie Burrito Bowl with Quinoa and Black Beans is a delicious, nutritious option that’s sure to please everyone at the table.
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What You’ll Need
- 1 cup quinoa, uncooked
- 2 cups water
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers (any color), diced
- 1 large zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cans (15 ounces each) black beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup salsa
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or shredded cheddar (optional)
- Lime wedges for serving
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Method
Step One
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is tender. Fluff with a fork.
Step Two
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Step Three
Add the diced bell peppers and zucchini to the skillet. Cook until the vegetables are tender, about 7-8 minutes. Stir in the corn kernels and cook for another 2-3 minutes.
Step Four
Add the drained and rinsed black beans, ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld together.
Step Five
Stir in the cooked quinoa, salsa, fresh lime juice, and chopped cilantro. Mix everything together until well combined and heated through.
Step Six
Serve the veggie burrito bowl mixture in individual bowls. Top with sliced avocado, crumbled queso fresco or shredded cheddar (if using), and extra lime wedges for squeezing over the top. Enjoy!
