You know those days you feel too tired to cook? When it just seems easier to phone it in? (Oh, who are we kidding – phones are exhausting too.) But put your Seamless app away – this burrito bowl with spiced black beans and quinoa is here to help.
This burrito bowl boasts zesty flavors and comes together in mere moments. Trust us: one bite, and you'll be glad you skipped the takeout and made dinner at home.
This burrito bowl uses quinoa instead of brown rice to pump up the nutrition. Quinoa (pronounced keen-wah) is chock full of vital nutrients and cooks up to be light and fluffy. It won’t leave you feeling weighed down and heavy afterward, but it'll keep you full and satisfied. The best of all worlds!
Health Benefits of This Easy Vegan Burrito Bowl (Thanks, Quinoa!)
Rice takes nearly triple the time of quinoa to cook and lacks notable nutrients that quinoa boasts. This little pseudo-grain is a complete source of protein with amino acids, fiber, and more. One cup of cooked quinoa boasts eight grams of protein, five grams of fiber, 15 percent RDA of iron, and 39 grams of carbs.
And to top it off, quinoa only takes 15 minutes to make. Even better? It can be made ahead of time and refrigerated for up to one week. Feel free to prep it on the weekend when you have a bit more time and energy; then, you can just throw this burrito bowl together in ten minutes for a weekday lunch or dinner.
An extra protein boost is added to this recipe with spiced black beans. Homemade beans always add extra flavor, but definitely demand more time. (Also, some evidence indicates they're not as energy efficient when it comes to packaging as canned, boxed, or jarred.)
Canned beans can always use a bit of help in the flavor department, and for this, spices prove extra essential. A dash of cumin and paprika help liven up this dish. For an extra kick, add a sprinkle of cayenne.
A squeeze of lime really adds a tangy twist to the quinoa, while the cilantro's herby flavor complements the spiced black beans wonderfully.
Tips for Changing Up this Easy Vegan Burrito Bowl
While this recipe is delicious as written, possibilities for changing it up are pretty endless. Corn adds a Southwestern twist, while green chiles add a lovely kick. A bed of romaine adds even more fiber and water, making the bowl far more filling without loads of extra calories. Top it off with a squeeze of lime and sea salt and you have veg heaven!
To make this dish we recommend using two of our favorite cooking vessels. We love Demeyere's saucier to make the quinoa. Technically designed for making sauces, it's also ideal for cooking grains like rice or quinoa thanks to its five-ply construction of aluminum and stainless steel and tightly closing lid. Oh, and did we mention, it's a seriously gorgeous pot?
You'll also need a clean nonstick skillet to cook the beans. If you're still using one of those old dingy, dinged up nonstick skillets it's time to invest in something new. We love Caraway for it's ceramic-coated interior (PTFE free), this pan offers the ease of cleaning of nonstick without any of the toxic chemicals.
Play around with what you have on hand when making this recipe – and don't forget to share your burrito bowl creations on Instagram using the hashtag #BeOrganic.
- Cook Time
- Prep Time
- 1 bowlServings
- 1 cup of quinoa, rinsed thoroughly
- 1 ½ cups filtered water
- ½ teaspoon sea salt
- 15.5 ounces cooked black beans, rinsed and drained
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- Organic salsa
Add quinoa, water, and sea salt to a rice cooker or pot. If using a rice cooker, cover and start the cooker. If using a pot, bring to a boil and then reduce heat and simmer over medium heat for about 15 minutes, until quinoa is fluffy. Remove from heat and let stand, covered, for ten minutes. Remove lid and fluff quinoa with a fork.
Once the quinoa is cooked, add the beans to a nonstick skillet. Heat over medium-low heat, add spices and sea salt, and stir until well combined and beans are thoroughly heated.
Add quinoa to a bowl, top with black beans, salsa, guacamole, cilantro and a squeeze of lime. Add in any additional desired toppings such as cooked corn, black olives, chiles, lettuce etc. Serve with a side of corn tortillas and enjoy!
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