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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn, fresh or frozen - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 small red onion, diced - 1 ripe avocado, sliced - 1 cup cherry tomatoes, halved Quinoa is a great base for this bowl. It cooks fluffy and adds protein. Next, we have our colorful veggies. The diced bell peppers and onion bring a nice crunch. Cherry tomatoes and avocado add freshness and creaminess. Beans and corn provide fiber and heartiness. - 1 teaspoon cumin - 1 teaspoon chili powder - Fresh cilantro, for garnish Cumin and chili powder give the dish a warm, earthy flavor. They enhance the taste of the veggies and beans. Fresh cilantro adds a bright touch. It makes the dish feel fresh and vibrant. - 1 tablespoon olive oil - 2 cups vegetable broth - Salt and pepper to taste Olive oil is key for sautéing the veggies. It adds richness without overpowering the flavors. Using vegetable broth instead of water for quinoa boosts its taste. Salt and pepper round out the flavors, making each bite delicious. {{ingredient_image_1}} First, rinse the quinoa under cold water. This step helps remove a bitter coating. Next, add the rinsed quinoa to a medium pot. Pour in 2 cups of vegetable broth. Bring the pot to a boil. Once boiling, lower the heat, cover the pot, and let it simmer. Cook for about 15 minutes. The quinoa is done when it is fluffy and the liquid is absorbed. Remove from heat and let it sit. Now, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced red and yellow bell peppers along with the diced red onion. Sauté the vegetables for about 5 to 7 minutes. They should become tender and fragrant. Stir occasionally to avoid burning. After the veggies are cooked, stir in 1 can of rinsed and drained black beans and 1 cup of corn. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, salt, and pepper to taste. Mix everything well and cook for an additional 5 minutes. This allows the flavors to blend. Now, it’s time to layer your burrito bowl. In a large serving bowl, start with the cooked quinoa as the base. Then, add the sautéed veggie mixture on top. Finish by topping your bowl with sliced avocado and halved cherry tomatoes. Drizzle some fresh lime juice over the top and garnish with chopped cilantro. Enjoy your colorful and tasty dish! To make your quinoa fluffy, rinse it well before cooking. Rinsing removes bitter saponins. Use a fine sieve for best results. After rinsing, cook quinoa in vegetable broth. This adds rich flavor. Bring it to a boil, then lower the heat. Cover and let it simmer. In about 15 minutes, it should absorb all the liquid. Fluff it with a fork for a light texture. If you don’t have bell peppers, try zucchini or mushrooms. These veggies add great taste. Seasonal veggies like squash or asparagus also work well. They bring fresh flavors and colors. Feel free to mix and match your favorites. This flexibility makes it fun. Want more flavor? Add spices like smoked paprika or garlic powder. These can elevate the dish. Consider topping your bowl with Greek yogurt or a dollop of salsa. Fresh lime juice adds brightness. You can also sprinkle cheese for extra creaminess. Experiment with toppings to find your perfect bite. Pro Tips Perfectly Fluffy Quinoa: Ensure you rinse the quinoa thoroughly before cooking to remove the bitter saponins, and let it sit covered for a few minutes after cooking for perfect fluffiness. Customize Your Veggies: Feel free to swap in any seasonal vegetables you have on hand, such as zucchini or broccoli, to enhance the flavor and nutrition of your bowl. Build Flavor with Spices: Adjust the spices to your taste; add a pinch of cayenne for heat or smoked paprika for a smoky flavor that complements the veggies beautifully. Garnish for Freshness: Don’t skip the fresh cilantro and lime juice! They add a zesty brightness that elevates the entire dish. {{image_2}} You can boost your burrito bowl with different proteins. Adding grilled chicken gives a hearty taste. Just season the chicken with salt and pepper, then grill until cooked. For a vegetarian option, use tofu. Press the tofu to remove water, then cube and cook it in a skillet. You can also try different beans like pinto or kidney beans. Each type adds its unique flavor and texture. Quinoa is great, but you can switch it up. Brown rice is a tasty substitute. It has a nutty flavor and is filling. For a low-carb choice, use cauli-rice. It's made by grating cauliflower and cooking it lightly. Both options work well as a base for your burrito bowl. If you like heat, add jalapeños. You can slice them fresh or cook them in the skillet. They add a nice kick! For more spice, try different chili powders. Smoked chili powder gives a rich taste, while cayenne adds heat. Adjust the amount to match your spice level. To keep your Loaded Veggie Burrito Bowls fresh, use airtight containers. Glass or BPA-free plastic containers work great. Make sure the bowls cool down first before sealing. Store them in the fridge for up to three days. If you want to enjoy them later, consider smaller portions. This way, you can grab a quick meal anytime. When it's time to eat, there are a few ways to reheat your bowl. The microwave is the fastest. Heat it for one to two minutes. Stir halfway through to warm everything evenly. You can also use a stovetop. Place the bowl in a skillet over low heat. Stir gently until heated through. This method helps keep the flavors and texture intact. Add a splash of water if it feels dry. If you want to store your burrito bowl for longer, freezing is a great option. Portion the leftovers into freezer-safe containers. Make sure to leave some space at the top, as food expands when frozen. You can freeze them for up to three months. When you're ready to eat, let it thaw overnight in the fridge. For a quick thaw, place the container in cold water for a few hours. Reheat as mentioned before, and enjoy! Yes, you can make Loaded Veggie Burrito Bowls in advance. This dish is great for meal prep. Here are some tips to help you: - Cook the quinoa. You can prepare the quinoa a few days ahead and store it in the fridge. - Prep the veggies. Chop the bell peppers and onions, and store them in airtight containers. - Mix the beans and corn. You can combine these ingredients and keep them ready to heat. - Assemble when ready. When you are ready to eat, just layer the ingredients in a bowl. This keeps the flavors fresh. Yes, Loaded Veggie Burrito Bowls are vegan. To ensure they meet vegan standards, check these ingredients: - Quinoa is plant-based and a great protein source. - Black beans provide fiber and protein. - Fresh veggies like bell peppers, onions, and tomatoes are all vegan. - Avocado adds creaminess and healthy fats. - Olive oil, cumin, and chili powder are all vegan-friendly seasonings. If you love spice, here are some ways to heat up your Loaded Veggie Burrito Bowls: - Add jalapeños. Fresh or pickled jalapeños give a nice kick. - Use spicy chili powder. Swap regular chili powder for a hotter variety. - Incorporate hot sauce. Drizzle your favorite hot sauce over the top. - Sprinkle red pepper flakes. These add heat without changing the dish's texture. You now have a clear guide to making Loaded Veggie Burrito Bowls. We covered the main ingredients like quinoa, veggies, beans, and spices. I shared step-by-step tips for cooking and suggested ways to tweak the flavors and ingredients. Remember, you can make this dish your own by changing proteins or grains. Enjoy the process as you create a healthy, tasty meal. With some simple prep and smart storage tips, you’ll have delicious burrito bowls ready whenever you want them. Happy cooking!

Loaded Veggie Burrito Bowls

A delicious and nutritious bowl filled with quinoa, black beans, and fresh veggies, topped with avocado and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 1 unit red bell pepper, diced
  • 1 unit yellow bell pepper, diced
  • 1 small red onion, diced
  • 1 unit ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste unit salt and pepper
  • 1 unit lime, juiced
  • for garnish unit fresh cilantro

Instructions
 

  • In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
  • In a large skillet over medium heat, add olive oil. Add the diced red and yellow bell peppers, and red onion. Sauté for about 5-7 minutes until the vegetables are tender.
  • Stir in the black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 5 minutes until heated through.
  • In a large serving bowl, layer the cooked quinoa as the base, followed by the sautéed veggie mixture.
  • Top the burrito bowl with sliced avocado and halved cherry tomatoes.
  • Drizzle with lime juice and garnish with fresh cilantro.

Notes

Feel free to customize with your favorite toppings.
Keyword burrito bowls, healthy, quinoa, veggie