Veggie Quinoa Burrito Bowls

I know, I know, Cinco de Mayo was LAST week. However, these Veggie Quinoa Burrito Bowls are something you can whip up all year long. I use to make these for my parents whenever I would visit, and it’s now become some what of a tradition for me to make them, or some version of them, whenever we are all together. My mom LOVES margaritas with fresh, muddled fruit. I make the burrito bowls, she makes the fresh margs. YUM.

These last about five days in the fridge and are a perfect meal prepped lunch for the week. I’ll combine the quinoa, beans, and peppers to store and when I’m ready to eat, I’ll heat up one serving and then top with half an avocado, a dollop of sour cream and salsa (both always organic), a handful of fresh cilantro (very cleansing!) and squeeze a bit of lime. Between the beans, quinoa, and avocado, it becomes a very filling protein and fat packed meal.

Sometimes I’ll make these bowls with chicken and lettuce instead of peppers and onions, but it’s really dependent on what my body is craving. Again, I don’t associate as a vegetarian or vegan even though this is the main part of my diet. I usually just listen to my body. I can feel when I’m a bit weaker and sometimes I’ll crave a more dense protein. When this happens, I give my body what it’s craving! It’s probably doing so for a reason, and deprivation isn’t too healthy in my book.

I do add sour cream to my burrito bowls because I can tolerate it. I eat dairy sparingly, making sure to buy organic and grass-fed options where I can. Similar to yogurt, sour cream has a lot of probiotics! When you have the right options in front of you (organic and grass-fed), sour cream can be a nice gut-friendly option.

VEGGIE QUINOA BURRITO BOWL Cook time: 1 hr | Serves: 4

Peppers

• 3 Peppers (preferably different colors)

• 2 Medium Onions (or 1 large)

• 1 tsp Cumin

• 1 tsp Cayenne

• 1 tsp Chili Powder

• 1 Tbls Coconut or Olive Oil

Quinoa

• 1 Cup Quinoa (Dry)

• 2 Cups Water

Beans

• 2 Cans or boxes Black Beans

• 1 Clove Garlic

• 1 tsp Cumin

• 1 tsp Cayenne

• Fresh Cilantro

Optional Toppings

• Lime

• Avocado

• Sour Cream

• Salsa

• Fresh Cilantro

1. Chop peppers and onions.

2. Heat Coconut or Olive Oil in a pan. Combine Peppers, Onions, Cumin, Cayenne, and Chili Powder. Sauté 25 - 30 mins.

3. While the peppers and onions are cooking, combine 1 cup quinoa with 2 cups water. Cook for 15 minutes or until all water is absorbed.

4. While quinoa is cooking, drain and rinse canned or boxed black beans.

5. Combine Black Beans, chopped garlic, cumin, cayenne, and fresh cilantro. Heat for 10 mins, stirring continuously. 

6. If meal prepping, lay out 4 glassware or tupperware containers. Evenly distribute quinoa, black beans, and peppers. Refrigerate up to 5 days.

7. When ready to eat, heat one portion up. Top with whatever you are feeling. I usually add half an avocado, a dollop of organic sour cream and salsa, a handful of fresh cilantro, and a squeeze of lime.

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