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Quinoa Black Bean Burrito Bowl

If you've found yourself enamored with burrito bowls thanks to fast-Mexican joints such as Chipotle, you're not alone. Although they may seem like a healthy alternative to everything else on the menu, fast-food burrito bowls can easily average around 1,000 calories or more, depending on all the ingredients you might want add. Consider toppings such as guacamole, cheese and sour cream, and the calories add up quickly. This healthy make-at-home version substitutes quinoa for rice, has plenty of veggies, and is gluten-free, vegetarian and vegan-friendly.

if you're craving some extra protein, you could add a little grilled chicken on top, too. Add some chopped romaine lettuce and you've got an amazing salad without adding a ton more calories!

This is a great make-ahead recipe for lunch or dinner; just dice the avocado immediately before serving so it doesn't turn brown.

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RECIPE: Quinoa and Black Bean Burrito Bowl

Yields 10 servings


  • 1 teaspoon vegetable oil (or oil of your choice)
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa, cooked
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1/2 avocado, cubed
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup cherry tomatoes, halved


  1. Heat oil in a saucepan over medium heat; stir in onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil.
  3. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  4. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans, avocado and cilantro.

Recipe and photos provided by Amazing Grass V-TOX Challenge

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