Quinoa and Roasted Vegetable Burrito Bowls

Name: Quinoa and Roasted Vegetable Burrito Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup tri-colored quinoa, uncooked, rinsed; 2 cup low-sodium vegetable broth; 1 red onion, diced; 1 zucchini, chopped; 1 pint cherry tomatoes, halved; 1 tbsp olive oil; 1 tbsp honey; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp salt, divided; 15 oz canned black beans, drained and rinsed; ¼ cup fresh cilantro leaves, chopped; 1 lime juice, freshly squeezed; 1 lime zest; cayenne pepper, to taste; plain Greek yogurt or sour cream, for topping; shredded pepper jack cheese, for topping; fresh avocado, diced, for topping; sliced green onions or minced chives, for topping; tortilla chips, for serving

Recipe GLPR75d8f4032f5c38

Rate this recipe

Mexican

Main Course

35 min

313 cal

Servings: 6

Oven

SNAP eligible

A vibrant, wholesome burrito bowl featuring fluffy tri-colored quinoa tossed with fresh cilantro and lime, topped with oven-roasted zucchini, red onion, and cherry tomatoes seasoned with cumin and smoked paprika. Black beans are folded in for heartiness, and the bowl is finished with your choice of avocado, cheese, Greek yogurt, green onions, and crispy tortilla chips. Perfect for a vegetarian lunch or dinner.

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Ingredients

1 cup tri-colored quinoa, uncooked, rinsed

2 cup low-sodium vegetable broth

1 red onion, diced

1 zucchini, chopped

1 pint cherry tomatoes, halved

1 tbsp olive oil

1 tbsp honey

1 tsp ground cumin

1 tsp smoked paprika

½ tsp salt, divided

15 oz canned black beans, drained and rinsed

¼ cup fresh cilantro leaves, chopped

1 lime juice, freshly squeezed

1 lime zest

cayenne pepper, to taste

plain Greek yogurt or sour cream, for topping

shredded pepper jack cheese, for topping

fresh avocado, diced, for topping

sliced green onions or minced chives, for topping

tortilla chips, for serving

Directions

Preheat your oven to 375°F. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, stir once, then cover the pan. Reduce the heat to low and simmer for about 15 minutes, until all the liquid has been absorbed. Remove from heat and let the covered pan sit for 5 minutes. Fluff the quinoa with a fork.
While the quinoa cooks, prepare the roasted vegetables. On a large rimmed baking sheet, combine the diced red onion, chopped zucchini, and halved cherry tomatoes.
Drizzle the vegetables with the olive oil and honey. Sprinkle with the cumin, smoked paprika, and salt. Toss everything together until well coated, then spread in an even layer on the baking sheet.
Roast the vegetables in the preheated oven for 15 to 20 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Remove the roasted vegetables from the oven and gently fold in the drained black beans. Taste and season with additional salt and cayenne pepper as desired.
To the cooked quinoa, add the chopped fresh cilantro, lime zest, and lime juice. Mix well to combine, then taste and season with additional salt if needed.
To assemble each bowl, spoon a portion of the seasoned quinoa into a serving bowl. Top with a generous helping of the roasted vegetable and black bean mixture. Add your desired toppings: diced avocado, shredded cheese, a dollop of Greek yogurt or sour cream, and green onions or chives.
Serve each bowl with a handful of tortilla chips on the side or crushed over the top.

Comments

Grocery List Plus Editorial Staff4.5

This bowl hits the sweet spot for a Charlotte weeknight: quinoa and black beans are pantry staples at any of the big six chains, and the vegetables (zucchini, cherry tomatoes, red onion, avocado) are reliably stocked year-round. Roasting the vegetables and warming the beans means the stated 35 minutes is honest, though you'll need to account for the 15-20 minutes the oven runs unattended. At roughly $2.50 to $3.00 per serving, the cost stays reasonable because you're not buying specialty proteins or imported ingredients. The one small caveat is fresh cilantro, which wilts fast and is easy to skip if you're tight on time; Greek yogurt and pepper jack cheese are both standard Harris Teeter and Food Lion stock. The bowl reheats unevenly—the avocado browns, the tortilla chips go soft—so plan to serve it fresh the same night, or save components and assemble cold the next day.