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Easy Vegan Burrito Bowl

Thursday, April 18th, 2013

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
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: lunch, dinner
Cuisine: Mexican
Serves: 4-6
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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Tags

appetizers avocado corn dairy-free dinner easy recipes gluten-free kid friendly moms quinoa raw food real food recipes salad tomatoes vegan vegetarian

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23 Responses to “Easy Vegan Burrito Bowl”

  1. Carla E. Lawrence April 18, 2013 at 11:47 pm #

    Can’t wait to try your yummy looking recipes!!!

  2. ali thompson April 19, 2013 at 1:00 am #

    oooh, this looks great! been looking for some new quinoa recipes–and this one looks delish!

  3. Sharon April 19, 2013 at 1:11 am #

    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?

  4. Leah April 19, 2013 at 1:44 am #

    Wish there was an easy way to print these recipes :)

  5. Faiza Mir April 19, 2013 at 3:41 am #

    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.

  6. Katrin - therawfoodsisters.com April 19, 2013 at 5:24 pm #

    Looks beautifully vibrant! Love healthy Life!

  7. kathy April 21, 2013 at 9:25 am #

    I use all natural grains, and its always nice to have new ideas/recipes

  8. Ksenija @ Health Ninja April 23, 2013 at 5:13 am #

    I love quinoa! Especially in salads. It’ so quick to prepare and makes the perfect office meal.

  9. Jennifer June 16, 2013 at 12:14 pm #

    Guess what’s for dinner at my house tonight?

  10. Alexa July 15, 2013 at 9:51 pm #

    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!

    • Linda July 15, 2013 at 10:21 pm #

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

  11. Rebecca September 5, 2013 at 2:08 am #

    Hi! How many servings does this recipe yield?

  12. Katrina September 10, 2013 at 12:32 am #

    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!

  13. Meggan @ Culinary Hill October 23, 2013 at 1:01 am #

    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
    Meggan @ Culinary Hill recently posted…Slow Cooker Calico BeansMy Profile

  14. Erin | The Emerging Foodie October 23, 2013 at 1:38 am #

    This looks so tasty! And, my oh my, your photography is beautiful! The lighting is stunning!
    Erin | The Emerging Foodie recently posted…A Glimpse Behind the BlogMy Profile

  15. Julia October 23, 2013 at 1:54 am #

    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!
    Julia recently posted…Delicious Probiotic Drinks is Available for Pre-Order!My Profile

Trackbacks/Pingbacks

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