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
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Course: Main Course
Cuisine: Mexican
Keyword: Quinoa Burrito Bowls
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 312kcal
Author: Amy Katz


For the black beans:

For the cherry tomato pico de gallo:

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

For the toppings:


  • 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!


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.


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

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