Not only is this dish visually stunning with its vibrant array of colorful vegetables, but it’s also packed with plant-based nutrients and wholesome goodness. The combination of quinoa, black beans, and fresh veggies makes this a filling and balanced meal. Perfect for a quick weeknight dinner or meal prep, these burrito bowls are sure to become a go-to favorite for anyone looking to enjoy a healthy and delicious meal in no time. Indulge in this vibrant veggie fiesta and savor every bite!
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- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1/2 cup red onion, diced
- 1 large avocado, sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork.
- While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Add the red bell pepper, yellow bell pepper, zucchini, and red onion. Sauté for 5-7 minutes, or until the vegetables are tender and slightly charred.
- Add the black beans and corn to the skillet. Cook for another 2-3 minutes until heated through.
- Season the vegetable mixture with ground cumin, smoked paprika, salt, and pepper.
- In a large bowl, combine the cooked quinoa and the sautéed vegetables. Drizzle with lime juice and toss to combine.
- Divide the mixture into serving bowls. Top each bowl with avocado slices and sprinkle with fresh cilantro.
- Serve immediately and enjoy your vibrant veggie burrito bowls.
Nutrition
Serving: 100g | Calories: 410kcal | Carbohydrates: 60g | Protéines: 15g | Fat: 15g | Sucre: 4g