Why You’ll Love This Recipe
This burrito bowl is healthy, hearty, and incredibly easy to prepare. It’s full of fiber and plant-based protein, naturally gluten-free, and perfect for building your own bowl with your favorite toppings. It comes together quickly, making it ideal for busy weeknights or packed lunches. Plus, the flavors are fresh, bold, and endlessly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
quinoa
black beans (canned or cooked)
corn (fresh, canned, or frozen)
cherry tomatoes
red onion
bell pepper
avocado
lime juice
olive oil
garlic powder
ground cumin
smoked paprika
salt
black pepper
fresh cilantro (optional, for garnish)
Directions
- Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
- Prepare the Black Beans: In a skillet, heat olive oil over medium heat. Add drained black beans, cumin, garlic powder, smoked paprika, salt, and pepper. Stir and cook for 4–5 minutes until heated through and lightly seasoned.
- Prep the Veggies: Dice cherry tomatoes, bell pepper, and red onion. Cut avocado into cubes and squeeze with lime juice to prevent browning.
- Assemble the Bowls: In each bowl, start with a base of quinoa. Add a portion of black beans, corn, tomatoes, bell pepper, onion, and avocado.
- Finish and Serve: Drizzle with a little olive oil and lime juice. Garnish with fresh cilantro if desired and serve immediately.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add Greens: Serve over a bed of chopped romaine, kale, or spinach for a burrito salad bowl.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce for extra heat.
- Chipotle Sauce: Top with a smoky chipotle-lime dressing or a dollop of Greek yogurt mixed with lime and cumin.
- Tex-Mex Style: Add shredded cheese and sour cream for a classic twist.
- Roasted Veggies: Roast bell peppers, zucchini, or sweet potatoes and add them for more depth of flavor.
- Add Protein: Include grilled chicken, tofu, or tempeh for a heartier bowl.
- Taco Bowl: Use taco seasoning on the beans and add crushed tortilla chips for crunch.
Storage/Reheating
Storage: Store all components separately in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat quinoa and black beans in the microwave or on the stovetop. Keep cold toppings like avocado and tomatoes fresh until ready to serve.
Meal Prep Tip: Assemble in containers with the dressing or avocado on the side to keep ingredients fresh.
FAQs
Is this burrito bowl vegan?
Yes, as written, it’s 100% vegan and plant-based.
Can I use rice instead of quinoa?
Absolutely. Brown rice, white rice, or cauliflower rice all work well as a base.
Can I make it ahead of time?
Yes, it’s great for meal prep. Just store the avocado and dressing separately to keep them fresh.
What kind of beans can I use?
Black beans are classic, but pinto beans, kidney beans, or even chickpeas can be substituted.
How do I keep the avocado from browning?
Toss avocado cubes with lime or lemon juice, and store in an airtight container.
Is quinoa healthier than rice?
Quinoa has more protein and fiber than white rice and is considered a complete protein, making it a nutritious alternative.
Can I eat this bowl cold?
Yes, it tastes great both warm or cold, making it ideal for packed lunches or picnics.
Can I add a dressing?
Yes, a lime vinaigrette, cilantro-lime dressing, or a creamy chipotle sauce pairs wonderfully.
Is this recipe gluten-free?
Yes, quinoa and all the ingredients listed are naturally gluten-free.
Can I freeze this burrito bowl?
You can freeze the black beans and quinoa, but fresh toppings like avocado and tomatoes are best added fresh after thawing.
Conclusion
Black bean and quinoa burrito bowls are a delicious, customizable, and nutrient-rich meal that’s perfect for any occasion. With simple ingredients and bold flavors, they’re easy to assemble, meal-prep friendly, and sure to satisfy. Whether you’re eating plant-based or just want something fresh and filling, this bowl delivers every time.
PrintBlack Bean and Quinoa Burrito Bowl
Black bean and quinoa burrito bowls are a fresh, protein-rich, and customizable meal featuring fluffy quinoa, seasoned black beans, and colorful toppings. Perfect for meal prep, lunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1 avocado, cubed
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
- In a skillet, heat olive oil over medium heat. Add black beans, cumin, garlic powder, smoked paprika, salt, and pepper. Stir and cook for 4–5 minutes until heated through.
- Dice cherry tomatoes, red onion, and bell pepper. Cube the avocado and toss with lime juice.
- To assemble, divide quinoa into 4 bowls. Top each with a portion of black beans, corn, cherry tomatoes, bell pepper, red onion, and avocado.
- Drizzle with olive oil and lime juice. Garnish with chopped cilantro if desired and serve immediately.
Notes
- For meal prep, store components separately and assemble when ready to eat.
- Add grilled chicken or tofu for extra protein.
- Top with hot sauce, Greek yogurt, or chipotle dressing for added flavor.
- Use pre-cooked quinoa and canned beans for a faster prep.
- Swap quinoa with brown rice, white rice, or cauliflower rice if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
