Hello, everyone! I’m Jenny, and I’m excited to share a vibrant recipe that’s perfect for starting your day right: the Quinoa and Black Bean Breakfast Burrito Bowl. This recipe is not only packed with plant-based goodness but also full of flavors that will make your taste buds dance. The combination of quinoa and black beans offers a hearty, protein-rich base, while the fresh veggies and tangy lime add a delightful twist.
I enjoy this breakfast bowl on busy mornings when I need something quick yet satisfying. It’s become a staple in our household because it’s so versatile and easy to prepare. Plus, it’s great for meal prepping! I love how it keeps me full and energized throughout the day.
Number of servings: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Cuisine: Vegan
Ingredients
For the Bowl:
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
For the Lime Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon maple syrup or agave nectar
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
Equipment/Utensils
- Medium saucepan
- Large skillet
- Mixing bowl
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Preparation Steps
- Cook Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
- Prepare Lime Dressing: In a mixing bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 teaspoon maple syrup, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon chili powder. Adjust seasoning with salt and pepper to taste.
- Cook Vegetables: Heat a large skillet over medium heat. Add 1 cup corn kernels and cook until slightly charred, about 5 minutes. Add diced red bell pepper and cook for another 2-3 minutes until tender. Remove from heat.
- Assemble Bowls: Divide the cooked quinoa among 4 bowls. Top each with black beans, cooked corn and bell pepper, cherry tomatoes, and avocado slices. Drizzle with the lime dressing and sprinkle with fresh cilantro. Serve with lime wedges.
- Serve and Enjoy: Enjoy immediately or store in the refrigerator for up to 3 days. This dish is great for meal prepping!
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin C: 30% of the Daily Value (DV)
- Iron: 20% of the DV
- Magnesium: 18% of the DV
- Folate: 25% of the DV
- Potassium: 15% of the DV
Quinoa and Black Bean Breakfast Burrito Bowl is a wholesome, tasty choice that you can enjoy anytime. It’s not only delicious but also provides a balanced mix of nutrients to keep you energized. Give it a try, and I hope it becomes a new favorite in your kitchen!
Quinoa and Black Bean Breakfast Burrito Bowl
Hello, everyone! I’m Jenny, and I’m excited to share a vibrant recipe that’s perfect for starting your day right: the Quinoa and Black Bean Breakfast Burrito Bowl. This recipe is not only packed with plant-based goodness but also full of flavors that will make your taste buds dance. The combination of quinoa and black beans offers a hearty, protein-rich base, while the fresh veggies and tangy lime add a delightful twist.
Ingredients
For the Bowl:
- 1 cup quinoa
- 2 cups water
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
- Salt and pepper to taste
For the Lime Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon maple syrup or agave nectar
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
Instructions
- Cook Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
- Prepare Lime Dressing: In a mixing bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 teaspoon maple syrup, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon chili powder. Adjust seasoning with salt and pepper to taste.
- Cook Vegetables: Heat a large skillet over medium heat. Add 1 cup corn kernels and cook until slightly charred, about 5 minutes. Add diced red bell pepper and cook for another 2-3 minutes until tender. Remove from heat.
- Assemble Bowls: Divide the cooked quinoa among 4 bowls. Top each with black beans, cooked corn and bell pepper, cherry tomatoes, and avocado slices. Drizzle with the lime dressing and sprinkle with fresh cilantro. Serve with lime wedges.
- Serve and Enjoy: Enjoy immediately or store in the refrigerator for up to 3 days. This dish is great for meal prepping!
Notes
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin C: 30% of the Daily Value (DV)
- Iron: 20% of the DV
- Magnesium: 18% of the DV
- Folate: 25% of the DV
- Potassium: 15% of the DV
