September 5, 2014

Quinoa and Roasted Vegetable Burrito Bowls

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Healthy and easy, these quinoa and roasted vegetable burrito bowls are a fantastic simple dinner! With cilantro lime quinoa, flavorful veggies, black beans and toppings, they’re hard to resist. Dairy free, gluten free and vegetarian with vegan option.

A white dish filled with Roasted Vegetable Burrito Bowl with a fork to the side.

I’m not even the least bit sorry. For throwing two mexican recipes in your face right in a row. You needed both of them in your life.

And if you don’t like mexican food? Well, then it is essential that we sit down, friend to friend, and have a serious life discussion.

And I’ll force feed you some delicious quinoa and roasted vegetable burrito bowls so you can see the error of your ways. Capeesh?

Good. Because you would be missing out. And we don’t want that.

Because these little bowls are even perfect for lunch. Make everything in advance and then just reheat and assemble.

No need to spend all your money running out to eat and ordering burrito bowls from a certain place that I love. Because as much as I do love it, I would rather keep my money in my gigantic purse, thank you very much.

A white dish filled with Quinoa Burrito Bowls and chips to the side.

How To Make Vegetarian Burrito Bowls

And! We can use quinoa!

Tri-colored only please, well for me at least. I still don’t love the regular kind. But I am one hundred percent down with the tri-colored, super fun and pretty kind.

So while we’re making the cilantro lime quinoa, we’ll also roast some veggies, then throw it all in a bowl with some black beans, and then go to town once again on the toppings. That’s the best part.

And please, do yourself a favor and pack lots of chips. If this is for lunch that is.

If you are eating this deliciousness for dinner, I advise having a second bowl that you fill with a heaping, gigantic mound of chips.

A white dish filled with Vegetarian Burrito Bowls with chips in the background.

Additional Mexican Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Quinoa and Roasted Vegetable Burrito Bowls | cookiemonstercooking.com

Quinoa and Roasted Vegetable Burrito Bowls

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Healthy and easy, these quinoa and roasted vegetable burrito bowls are a fantastic simple dinner! With cilantro lime quinoa, flavorful veggies, black beans and toppings, they’re hard to resist. Dairy free, gluten free and vegetarian with vegan option.

Ingredients

For the quinoa:

  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • ¼ cup fresh cilantro leaves, chopped
  • zest of 1 medium lime
  • juice of 1 medium lime

For the vegetables:

  • 1 medium red onion, chopped
  • 1 medium zucchini, chopped
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon honey*
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • pinch of cayenne pepper, or to taste
  • 1 (15 ounce) can black beans, drained and rinsed

Serving ideas:

  • shredded regular or dairy free cheese
  • diced avocado
  • sliced green onions or minced chives
  • plain greek yogurt, sour cream or cashew sour cream
  • tortilla chips

Instructions

  1. Preheat the oven to 375ºF.

To make the quinoa:

  1. Add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed.
  2. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork.
  3. Add in the cilantro, lime zest and lime juice. Mix to combine. Taste and season with salt.

To make the veggies:

  1. Add the red onion, zucchini and tomatoes to a large rimmed baking sheet. Drizzle with the olive oil, honey, cumin, paprika, salt and pepper. Mix to combine and spread in an even layer.
  2. Bake for about 15 to 20 minutes, stirring once halfway through, until tender.
  3. Remove from the oven and mix in the black beans. Taste and season with additional salt and cayenne if needed.

To serve:

  1. Spoon some of the quinoa into a bowl. Top with some of the vegetable mixture and then any desired toppings, like cheese, avocado, green onions and greek yogurt. Serve with tortilla chips!

Notes

*To keep these vegan - use maple syrup instead of the honey.

To keep these dairy free / gluten free / vegan - be sure to serve with appropriate toppings!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 351mgCarbohydrates: 53gFiber: 9gSugar: 10gProtein: 12g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Mexican / Category: Main Dish
Dairy Free, Gluten Free, Lunch, Main Dish, Meatless, Nut Free, Recipes (ALL), Soy Free, Vegan, Vegetarian, Weeknight
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