Easy Vegan Burrito Bowl

Vegan Burrito Bowl via Linda Wagner - easy, healthy, delicious!!

Spring is definitely in the air and with spring comes lots of lovely seasonal produce! Sweet corn, juicy tomatoes and bell peppers are some of my faves! I love to shop seasonally when I can. Food tastes so much better when your veggies are at their peak! This Vegan Burrito Bowl recipe was inspired by all the yummy seasonal produce I found this week at the grocery store. As you know, I love recipes that are easy, healthy, and delicious and this one is all three!

Vegan Burrito Bowl via Linda Wagner - easy, healthy, delicious!!

You’ll need:

  • 2 cups white quinoa
  • 3 Tbs whole golden flax seeds
  • 2 pints grape tomatoes, halved
  • 4 ears raw sweet corn, kernels cut from the cob
  • 1 orange bell pepper, diced
  • 2 cans of black beans, drained and rinsed
  • 1 red onion, diced
  • 1 bunch of cilantro, chopped fine
  • 1 jalapeno, diced very fine
  • juice of 3-4 limes
  • 1 large avocado, cut into slices or diced
  • sea salt and pepper to taste

In a pot over medium heat, bring 4 cups of water to a boil. Add quinoa and a dash of sea salt and cook covered until all the moisture is absorbed, about 15mins. Remove from heat and keep covered.

While your quinoa is cooking, dice your red onion and add to a large mixing bowl with lime juice and sea salt.  Keep adding your veggies (tomatoes, bell pepper, corn, cilantro, and jalapeno  to the bowl as you chop. Letting the veggies sit in the salt & lime juice allows them to marinate and absorb the flavor. Taste and adjust lime juice, salt, and pepper as needed according to taste. This combo is delicious on it’s own, on top of a salad, in a lettuce wrap, or as a lovely salsa!

Next, uncover your quinoa and sprinkle whole flax seeds on top. Use a wooden spoon to fluff the quinoa and mix in your flax seeds. Then add black beans and the veggie mixture. Gently fold all ingredients together. Taste and adjust lime juice, salt, and pepper as needed according to taste.

Vegan Burrito Bowl via Linda Wagner - easy, healthy, delicious!!

Serve in a large bowl with several slices of fresh avocado on top. Yumm!! This Vegan Burrito Bowl makes a great lunch or dinner meal and is very hearty and filling! This makes a perfect picnic or potluck dish. It keeps very well in the fridge and will only get better as the days go on! It’s a great dish for entertaining because it fits most dietary restrictions. It’s dairy-free, gluten-free, vegan, low in fat, high in protein from the beans and quinoa, and loaded with vegetable nutrition.

I hope you enjoy your Burrito Bowl as much as I did!! xo

Easy Vegan Burrito Bowl
Recipe Type: lunch, dinner
Cuisine: Mexican
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 4-6
This Vegan Burrito Bowl makes a great lunch or dinner meal and is very hearty and filling! This makes a perfect picnic or potluck dish. It keeps very well in the fridge and will only get better as the days go on! It’s a great dish for entertaining because it fits most dietary restrictions. It’s dairy-free, gluten-free, vegan, low in fat, high in protein from the beans and quinoa, and loaded with vegetable nutrition!
Ingredients
  • 2 cups white quinoa
  • 3 Tbs whole golden flax seeds
  • 2 pints grape tomatoes, halved
  • 4 ears raw sweet corn, kernels cut from the cob
  • 1 orange bell pepper, diced
  • 2 cans of black beans, drained and rinsed
  • 1 red onion, diced
  • 1 bunch of cilantro, chopped fine
  • 1 jalapeno, diced very fine
  • juice of 3-4 limes
  • 1 large avocado, cut into slices or diced
  • sea salt and pepper to taste
Instructions
  1. In a pot over medium heat, bring 4 cups of water to a boil. Add quinoa and a dash of sea salt and cook covered until all the moisture is absorbed, about 15mins. Remove from heat and keep covered.
  2. While your quinoa is cooking, dice your red onion and add to a large mixing bowl with lime juice and sea salt. Keep adding your veggies (tomatoes, bell pepper, corn, cilantro, and jalapeno to the bowl as you chop. Letting the veggies sit in the salt & lime juice allows them to marinate and absorb the flavor. Taste and adjust lime juice, salt, and pepper as needed according to taste. This combo is delicious on it’s own, on top of a salad, in a lettuce wrap, or as a lovely salsa!
  3. Next, uncover your quinoa and sprinkle whole flax seeds on top. Use a wooden spoon to fluff the quinoa and mix in your flax seeds. Then add black beans and the veggie mixture. Gently fold all ingredients together. Taste and adjust lime juice, salt, and pepper as needed according to taste.
  4. Serve in a large bowl with several slices of fresh avocado on top. Yumm!!

 

Vegan Burrito Bowl via Linda Wagner - easy, healthy, delicious!!

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25 Replies to “Easy Vegan Burrito Bowl”

  1. Looks very tempting! But I always heard flax had to be roasted or ground because the hulls are sharp and indigestible…is the “golden” flax seed different?

  2. I make it all the time with more or less similar ingredients, sometimes I substitute quinoa for chick peas.. its pretty healthy with chick peas too.

  3. Just made this for dinner later tonight – SO GOOD!! It is taking all of my willpower not to raid the fridge and eat it all before my husband comes home from work. Will be sharing this – thanks Linda!

    1. Awesome Alexa!! Yes, keep that willpower! It’s so hard for me not to eat these meals before I photograph them!!

  4. I made this recipe tonight and it was AMAZIG!! It was my first time making quinoa. The mixture of fresh veggies in the lime juice made everything pop with flavor!

  5. Gorgeous! Everything about this recipe is inviting – the fresh ingredients, the easy preparation, your beautiful photos… I am so glad I found you, I can’t wait to see what you dish up next! -Meggan

  6. I’ve been eating burrito bowls like crazy lately – they’re so nutritious, yet comforting. Yours looks chock full of flavor! Thanks for the inspiration!

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