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    Home » Recipes » Vegan Main Dish Recipes

    Quinoa Burrito Bowls (Vegan)

    By: Amy Katz · Published: Feb 8, 2018 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Quinoa Burrito Bowls are easy to assemble and delicious to eat. Cilantro lime quinoa, seasoned black beans, cherry tomato pico de gallo, pickled jalapenos, and diced avocado come together in a meal that's vegan, gluten-free, and oil-free.

    Overhead of Quinoa Burrito Bowls and tortilla chips

    Do you like to make burrito bowls at home?

    I do!

    My go-to formula is to pick a bean and a grain, then add toppings.

    I used to choose rice for my bowls, until I tried using Cilantro Lime Quinoa.

    Quinoa is a great alternative since this gluten-free seed is high in protein, fiber, and many vitamins and minerals including iron.

    And now Quinoa Burrito Bowls are my favorite!

    Quinoa Burrito Bowls for two people with chips and pico de gallo

    The inspiration for Quinoa Burrito Bowls came from one of my favorite meals at Veggie Grill.

    I love Veggie Grill's Sonoran Bowl that's made with quinoa and black beans.

    It's also topped with roasted carrots, salsa, avocado, jalapenos, and roasted red pepper sauce.

    I decided to use avocado and pickled jalapeno and add cherry tomato pico de gallo for my version.

    This pico del gallo is my favorite because you can make it in minutes, and it's fresh and flavorful.

    It's my go-to condiment when I make Roasted Sweet Potato Tacos.

    And I think you'll enjoy the combination of tastes and textures in this bowl.

    Bowl of Cilantro Lime Quinoa in front of an Instant Pot electric pressure cooker

    The components of Quinoa Burrito Bowls can be made in advance.

    Sometimes I like to do some batch cooking meal prep on the weekends.

    Then I can throw meals together in no time during the week.

    If you want to do this, you can make the Cilantro Lime Quinoa and the black beans ahead of time.

    In fact, you can even eat them cold in this bowl if you don't feel like reheating them.

    But all the elements are quick to make, so these bowls come together in about 30 minutes, making them a great weeknight dinner option.

    I make the quinoa in my Instant Pot, but you can make it on the stove if you don't have a pressure cooker.

    And for the beans in this Quinoa Burrito Bowl, I use a can of black beans with the liquid (also known as aquafaba) along with a little cumin, dried oregano, and salt for flavor.

    It's so quick and easy!

    In addition, the cherry tomato pico de gallo can be prepped ahead of time.

    Simply combine sliced tomatoes, diced red onion, minced jalapeno, chopped cilantro, lime juice, and salt.

    You may even want to make a double batch to use with other dishes or for snacks during the week.

    Closeup of overhead of Quinoa Burrito Bowl

    Building your Quinoa Burrito Bowls is really easy.

    Start by placing some Cilantro Lime Quinoa in the middle of each bowl.

    Then surround it with the black beans, pickled jalapenos, pico de gallo, and diced avocado.

    Serve each bowl with a lime wedge and it's time to eat!

    This recipe makes four Quinoa Burrito Bowls, but if you're serving fewer people, the leftovers will last for several days refrigerated.

    It's perfect for quick healthy dinners and lunches on the go.

    Now let's make Quinoa Burrito Bowls!

    Quinoa Burrito Bowl (Vegan)

    Quinoa Burrito Bowls (Vegan)

    Quinoa Burrito Bowls are easy to assemble and delicious to eat. Cilantro lime quinoa, seasoned black beans, cherry tomato pico de gallo, pickled jalapenos, and diced avocado come together in a meal that's vegan, gluten-free, and oil-free.
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 312kcal
    Author: Amy Katz

    Ingredients

    • 1 recipe Cilantro Lime Quinoa

    For the black beans:

    • 1 can black beans
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • salt, to taste

    For the cherry tomato pico de gallo:

    • 1 dry pint cherry or grape tomatoes, quartered
    • ½ cup diced red onion
    • 1 Tablespoon minced jalapeno pepper , (ribs and seeds removed, if desired)
    • ½ cup chopped fresh cilantro
    • 2 Tablespoons lime juice
    • salt, to taste

    For the toppings:

    • sliced pickled jalapenos
    • 1 avocado, diced
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    Instructions

    • Prepare the Cilantro Lime Quinoa and keep warm.
    • In a small sauce pan, combine the black beans and their liquid with the cumin and oregano over medium heat. Stir occasionally until the beans are hot. Taste and add salt, if desired.
    • Combine the ingredients for the cherry tomato pico de gallo in a bowl and toss well.
    • To assemble the burrito bowls, divide the Cilantro Lime Quinoa among four bowls. Add a quarter of the black beans to each. Top with cherry tomato pico de gallo, sliced picked jalapenos, and avocado. Enjoy!

    Notes

    All of the elements of these bowls can be made ahead of time and assembled when ready to eat. You can either reheat the quinoa and beans, or enjoy them at room temperature. I like to make the components over the weekend so I can enjoy Quinoa Burrito Bowls for lunch during the week.
     
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    Nutrition

    Calories: 312kcal | Carbohydrates: 50g | Protein: 13g | Fat: 7g | Monounsaturated Fat: 3g | Sodium: 712mg | Potassium: 784mg | Fiber: 11g | Vitamin A: 515IU | Vitamin C: 18.8mg | Calcium: 72mg | Iron: 4.7mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Melanie

      July 18, 2019 at 11:53 am

      5 stars
      Absolutely delicious! I made this yesterday and today. A love dishes that make you feel satisfied and healthy-good after eating them ❤️.

      Reply
      • Amy Katz

        July 18, 2019 at 1:24 pm

        Thank you, Melanie!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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