Vegan Quinoa Burrito Bowls

Bowl with quinoa, black beans, pickled jalapenos, fresh tomato salsa, and diced avocado.

5 from 2 votes

Vegan Quinoa Burrito Bowls feature cilantro lime quinoa, seasoned black beans, and flavorful toppings. Easy to make and perfect for meal prep!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Fusion, Mexican

Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

Servings:

Calories: 312kcal

Author: Amy Katz

Ingredients

For the cilantro lime quinoa:

1 cup quinoa (any color) rinsed and drained
1¼ cups vegetable broth for Instant Pot method or 2 cups for stove top method
½ cup cilantro chopped
2 Tablespoons lime juice from approximately 1 lime
1 Tablespoon lime zest from approximately 1 lime
salt to taste

For the black beans:

1-15 ounce can black beans (1½ cups) with the liquid from the can
1 teaspoon ground cumin
1 teaspoon dried oregano
salt to taste

For the cherry tomato salsa:

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

For the toppings:

sliced pickled jalapeños to taste
1 avocado diced

US Customary - Metric

Instructions

To prepare the cilantro lime quinoa:

To cook in an Instant Pot, add the quinoa and 1¼ cup vegetable broth to the Instant Pot. Close the lid and select the pressure cook (manual) button. Set the timer for 5 minutes on high. When the 5 minutes is up, allow the pressure to release naturally. Once the pressure has been released, remove the lid and stir in the cilantro, lime juice, and lime zest. Taste and add salt, as desired.
1 cup quinoa, 1¼ cups vegetable broth, ½ cup cilantro, 2 Tablespoons lime juice, 1 Tablespoon lime zest, salt
To cook on the stove, add the quinoa and 2 cups vegetable broth to a sauce pan and bring to a boil. Cover the pot and lower the heat to low. Simmer for 15 minutes with the lid on. After 15 minutes, remove the pot from the heat. Keep covered and allow to rest for 5 minutes. Remove the lid and stir in the cilantro lime juice, and lime zest. Taste and add salt, as desired.

To prepare the black beans:

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 heated through. Taste and add salt, if desired.
1-15 ounce can black beans, 1 teaspoon ground cumin, 1 teaspoon dried oregano, salt

To prepare the cherry tomato salsa:

Combine the ingredients for the cherry tomato salsa in a bowl and toss well.
1 dry pint cherry or grape tomatoes, ½ cup diced red onion, 1 Tablespoon jalapeño pepper, ½ cup chopped fresh cilantro, 2 Tablespoons lime juice, salt

To assemble the burrito bowls:

Divide the Cilantro Lime Quinoa among 4 bowls. Add black beans to each. Top with cherry tomato salsa, sliced picked jalapeños, and avocado, and enjoy!
sliced pickled jalapeños, 1 avocado

Notes

All of the elements of these bowls can be made ahead of time and refrigerated in airtight containers until you're ready to assemble the bowls. You can either reheat the quinoa and beans, or enjoy them cold.

Nutrition