If you are looking for more vegan or plant-based recipes this one is for you! Not only is this Southwestern Burrito Bowl full of scrumptious flavors that simply dance in your mouth – it is nutritionally balanced and super satisfying! It will leave you with that perfectly satiating feeling!
There are so many things to love about this recipe. One, the way the flavors all come together. Two, it is a bowl full of the nutritious foods your body needs, and a huge THREE… it is so easy to put this together. Most nights after work, I try to get some lap swimming in. By the time I am home, am showered, and ready to put together dinner, I need something fast, tasty, and filling.
This Southwestern Burrito Bowl fills all of my needs!
Southwestern Burrito Bowl
Ingredients
- 2 cups vegetable broth
- 1 cup uncooked quinoa
- 2 cups baby kale, chopped
- 1 (15 oz) can black beans – rinsed and drained
- 1/2 cup fire-roasted peppers packed in water
- 1/2 cup corn niblets
- 1 (4 oz) can diced green chilies
- 1/4 cup salsa
- 1/4 cup pepitas (shelled pumpkin seeds)
- 1/4 Extra-virgin Olive Oil
- Juice of one lemon
- salt and pepper to taste
- 1 avocado, sliced
Directions
In a rice cooker or in a medium saucepan over medium heat, combine broth and quinoa. Cook according to package directions. You need one cup of cooked quinoa for this recipe. Store extra quinoa for later use. (This step takes me about 20 minutes in my rice cooker and can easily be done ahead of time if needed.)
Before chopping fire-roasted peppers, pat them dry with a paper towel to remove excess water. Chop peppers.
In a large salad bowl combine quinoa, kale, black beans, chopped peppers, corn and chilis. Toss with olive oil and juice of one lemon. Add salt and pepper to taste. Add salsa and toss until all of the ingredients are well combined.
Top with pepitas and sliced avocado. Enjoy! These flavors will be dancing in your mouth!
Are you trying to add more plant-based foods to your weekly menu? If so let me know. I’d love to know who else wants to go greener!
Southwestern Burrito Bowl
Ingredients
- 2 cups vegetable broth
- 1 cup uncooked quinoa
- 2 cups baby kale, chopped
- 1 (15 oz) can black beans - rinsed and drained
- 1/2 cup fire-roasted peppers packed in water
- 1/2 cup corn niblets
- 1 (4 oz) can diced green chilies
- 1/4 cup salsa
- 1/4 cup pepitas (shelled pumpkin seeds)
- 1/4 Extra-virgin Olive Oil
- Juice of one lemon
- salt and pepper to taste
- 1 avocado, sliced
Instructions
- In a rice cooker or in a medium saucepan over medium heat, combine broth and quinoa. Cook according to package directions. You need one cup of cooked quinoa for this recipe. Store extra quinoa for later use. (This step takes me about 20 minutes in my rice cooker and can easily be done ahead of time if needed.)
- Before chopping fire-roasted peppers, pat them dry with a paper towel to remove excess water. Chop peppers.
- In a large salad bowl combine quinoa, kale, black beans, chopped peppers, corn and chilis. Toss with olive oil and juice of one lemon. Add salt and pepper to taste. Add salsa and toss until all of the ingredients are well combined.
- Top with pepitas and sliced avocado. Enjoy!
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