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- 1 cup cooked quinoa - 1 red bell pepper, diced - 1 small zucchini, diced - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup leafy greens (spinach or romaine) - 1 cup corn kernels (fresh, frozen, or canned) - Fresh cilantro (for garnish) - Lime wedges (for serving) - 1 can black beans, rinsed and drained - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 tablespoon olive oil - Salt and pepper to taste Each serving of this veggie burrito bowl has about: - Calories: 350 - Protein: 12g - Carbohydrates: 50g - Fat: 14g - Fiber: 10g Start by gathering all your fresh veggies. Wash them well. Dice the red bell pepper and zucchini into small pieces. This helps them cook evenly. Halve the cherry tomatoes. Set all these aside. They will add color and flavor to your bowl. Heat a large skillet over medium heat. Pour in the olive oil. Once the oil is hot, add the diced bell pepper and zucchini. Sauté them for about 5 minutes until they are soft. Then, add the corn and black beans. Sprinkle in the ground cumin, paprika, salt, and pepper. Stir well to mix everything. Cook this mixture for another 3-4 minutes. Make sure it is heated through. Now, it’s time to build your burrito bowls! Start with a layer of cooked quinoa at the bottom of each serving bowl. Next, add the sautéed veggie and bean mixture on top of the quinoa. Then, pile on some leafy greens and the halved cherry tomatoes. Finish with slices of avocado for creaminess. Don’t forget to garnish with fresh cilantro. Serve with lime wedges on the side for a zesty kick. For the complete recipe, check out the Full Recipe. You can make your veggie burrito bowl unique. Swap quinoa for brown rice or cauliflower rice. Use your favorite beans like pinto or kidney beans. Add different veggies like carrots or broccoli. For a spicy kick, toss in jalapeños. You can even add fruits like mango or pineapple for sweetness. Mix and match until you find your perfect flavor! For the best taste, sauté your vegetables. This method brings out their natural sweetness. Use medium heat so they cook evenly. Stir often to prevent burning. Adding spices early helps infuse flavors. Don't forget to drizzle olive oil when you cook; it makes everything richer. Let the mixture sit for a minute to enhance the taste before serving. Toppings can take your bowl to the next level. Try crunchy tortilla strips or crushed tortilla chips for a crisp bite. Fresh herbs like cilantro or parsley add brightness. A dollop of sour cream or Greek yogurt can add creaminess. For extra zest, squeeze lime juice over the top. You can even sprinkle cheese for a touch of richness. Feel free to experiment with toppings and find what you love! For the complete recipe, check out the Full Recipe section. {{image_2}} You can easily make this dish vegan. All the ingredients in the Easy Veggie Burrito Bowls are plant-based. Use firm tofu in place of beans for extra protein. You can also add more veggies like mushrooms or carrots for variety. This recipe is already gluten-free! Quinoa is a great base that fits this need. If you want more options, try using rice or cauliflower rice instead. Both work well and keep your meal gluten-free. Love heat? Add diced jalapeños or serrano peppers to the veggie mix. You can also use spicy salsa or hot sauce as a topping. For an extra kick, sprinkle in some cayenne pepper while cooking. This will give your burrito bowl a warm, zesty flavor. To keep your veggie burrito bowls fresh, store them in airtight containers. Divide the bowls into single servings. This makes it easy to grab one when you need a quick meal. Keep the toppings, like avocado and cilantro, separate to prevent them from getting mushy. Refrigerate the containers right after the meal to maintain freshness. When you’re ready to enjoy your leftovers, reheat them in the microwave. Place the bowl in for about 1-2 minutes. Stir halfway through to ensure even heating. If you prefer, you can also heat them on the stove. Just add a splash of water and cover the pan. This keeps everything moist and tasty. The cooked quinoa and veggie mixture will last 3-4 days in the fridge. The avocado should be eaten within a day or two for the best flavor and texture. If you want to keep ingredients longer, freeze the quinoa and beans. They can last up to 3 months in the freezer. Just remember to label your containers with the date. Yes, you can use other beans in this recipe. Pinto beans, kidney beans, or chickpeas work well. Each type adds a unique taste and texture. Just remember to rinse and drain canned beans to reduce sodium. You can prep this recipe ahead of time easily. Cook the quinoa and veggies first. Store them in separate containers in the fridge. When you're ready to eat, just combine everything in a bowl. This makes meal time faster and keeps the flavors fresh. Pair your veggie burrito bowl with simple sides. Some great options are tortilla chips with salsa or a fresh fruit salad. You can also serve it with a side of guacamole or a light soup. Each side adds a nice touch to your meal. For the full recipe, check out the Easy Veggie Burrito Bowls instructions above! This post covered all you need to make delicious burrito bowls. We started with fresh ingredients and pantry staples, plus nutrition details. Then, I showed you how to prep veggies, cook the base, and assemble. Customization tips and cooking techniques helped you find your perfect flavor. We also explored vegan options and storage tips to keep meals fresh. You can enjoy these bowls anytime, making them your own. I hope you’re ready to cook up amazing burrito bowls!

Easy Veggie Burrito Bowls

Dive into the fresh and flavorful world of Easy Veggie Burrito Bowls! This simple recipe combines nutritious quinoa, hearty black beans, and vibrant veggies like bell peppers, zucchini, and avocado, creating a delicious meal ready in just 30 minutes. Perfect for lunch or dinner, these bowls are customizable and packed with taste. Click to explore this vibrant recipe and elevate your weeknight dinners with a wholesome twist!
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Ingredients
  

1 cup cooked quinoa

1 can black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 small zucchini, diced

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup leafy greens (spinach or romaine)

1 teaspoon ground cumin

1 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

In a large skillet over medium heat, add olive oil. Once hot, add the diced bell pepper and zucchini. Sauté for about 5 minutes, or until softened.

    Add the corn, black beans, cumin, paprika, salt, and pepper to the skillet. Stir well to combine and cook for an additional 3-4 minutes, heating through.

      In serving bowls, layer the cooked quinoa as the base.

        Top the quinoa with the sautéed veggie and bean mixture, followed by a handful of leafy greens and cherry tomatoes.

          Add slices of avocado on top for creaminess.

            Garnish with fresh cilantro and serve with lime wedges on the side for a zesty kick.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4