Ahhh, a burrito bowl recipe that’s actually healthy? YEP — Dairy free, Gluten free + with 5 different veggies — this is recipe for you! This burrito bowl takes advantage of summer’s amazing produce to create a veggie packed [+ nutrient dense ; )] upgrade to your beloved burrito!
But the best part about this recipe is that the left-overs are very easy to transform into creative meal ideas! The fiber from the veggies + the protein from the beans + quinoa will keep you satisfied for hours — a perfect meatless Monday or vegetarian option! But if you need a protein boost, both chicken + tofu are great options. Looking to add some leafy greens to your meal? Add some kale, or serve over a bed of leafy greens + eat as a taco salad! Looking for a breakfast option? Serve it up with an over easy egg — avocado + sweet pot + egg are basically breakfast soulmates! ; ) Don’t be scared by the ingredients list — most are just vegetables + you can easily customize which you’d like to use! We can’t wait to hear what you think!
1 large Sweet Potato [chopped]
½ Red Onion [chopped]
1 Summer Squash [chopped]
1 Zucchini [chopped]
1 Bell Pepper [chopped]
1 cup Cherry Tomatoes
1 Avocado [sliced]
⅓ cup + 1 tbsp Cilantro [chopped]
1 cup Quinoa [uncooked]
1 can Black Beans
2 tsp Cumin
1 tsp Coriander
¼ tsp Cayenne
1 tbsp EVOO
Salt + Pepp to taste
1] Preheat the oven to 425℉, line a baking sheet + start prepping your veggies + beans! Rinse + drain the black beans + set them aside in a small bowl. Wash + chop the sweet pot, onion, squash, zucchini + bell pepper into bite sized pieces. The sweet potato + the onion will take the longest out of the veggies to cook, but if you chop the them into slightly smaller pieces than the the other veg, you’ll be able to cook them all on the same tray — less dishes is always a win!
2] Place the chopped veggies into a large mixing bowl, add in the tomatoes, pour on the EVOO + sprinkle on the cumin, coriander + cayenne [feel free to add a little more if you like things extra spicy ; )]. Add in a pinch of salt + stir the veggies until they are coated in the spice mix. Spread ’em onto the lined baking sheet + pop in the oven! Roast until the sweet potato has just softened — about 20-25 minutes!
3] Add 1 cup of quinoa to 2 cups of boiling water, toss in a pinch of salt + simmer with a lid for about 15-20, or until no liquid remains in the pot. Transfer the cooked quinoa to a bowl + fluff with a fork to cool. While the quinoa cools, chop up ⅓ cup of cilantro + halve a lime — juice the lime into the quinoa, toss in the cilantro + add a pinch of salt, mix it up + give it a taste. Depending on the size + *juiciness* of your lime you may want to add more juice, simply taste the quinoa + adjust!
4] Chop the remaining tbsp of cilantro, slice your avocado + grab a bowl because it finally time to start assemblin’! Layer the bottom of the dish with quinoa, add in a generous amount of veggies, a few spoonfuls of black beans, season with salt + pepp + garnish with the cilantro, avocado + anything you please! [#GIMMEGUAC]
5] ++ EAT UP! ; ) [All left-overs can be stored in an airtight container in the fridge for up to a week!]
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+ Teresa [@tasandoval], OSU CHAARG