I know. I can’t believe it either. Two meal recipes two weeks in a row. My Soy-Free Zoodle Pad See Ew last week, and this week: Veggie Quinoa Burrito Bowls! I feel like I have so many great chocolate, breakfast, and snack recipes on the blog already that I really want to start developing some real meals.
If you had the opportunity to check out last week’s recipe, you know that Thai food is one of my favorite things. Another one of my favorites? Burritos! Growing up in Southern California, Mexican food was a regular staple. Whether hitting the local Mexican restaurant or eating delicious homemade Mexican food at my friends’ house, it was something I ate pretty regularly. And honestly, I still do. As much as I love tacos, I think I will always be a burrito girl at heart. In fact, my go-to order at Mexican restaurants is a chicken burrito!
And while that’s one of my favorite foods ever, I decided not to go that direction with this dish. Instead, I chose to do these Veggie Quinoa Burrito Bowls!
What’s Inside the Veggie Quinoa Burrito Bowls
Originally, I thought about doing a rice bowl. I love rice. It’s something I eat on a regular basis. However, I like quinoa even more. Its nutty flavor, especially when cooked in broth, is just so satisfying and delicious! It’s a great way to change up the usual rice routine. Plus it’s loaded with plant-based fiber and protein, as well as magnesium, manganese, and riboflavin, to name a few nutrients. Quinoa is basically a nutritional powerhouse. So why wouldn’t I have it as the base of this delicious dish?
These Veggie Quinoa Burrito Bowls wouldn’t be “burrito bowls” without beans, right? Personally, I’m partial to black beans. Don’t get me wrong. I like basically all beans. But when it comes to Mexican dishes, I just love the flavor of black beans! Not to mention the slightly higher fiber content. And plant-based protein. Basically, black beans are awesome. For this recipe, I used a can of black beans from Trader Joe’s where the only ingredients were black beans, water, and salt. So many cans of black beans have color preservatives and all sorts of other weird stuff in them, and I’m just not into that. I’m also not into cooking my own beans in bulk. I know it’s better from a health and environmental perspective, but honestly, I just find it way more realistic to use canned beans with simple ingredients. This is what works for me, but use whatever beans work for you!
I’m a huge zucchini fan. If you’ve seen my Loaded Zucchini Cookie recipe, I think you know that. Zucchini is just such a versatile veggie! I use it in stir fries, in cookies (obviously), and even in smoothies. They can also be seasoned in just about any way and taste incredible. That’s part of why they’re included in my Veggie Quinoa Burrito Bowls. Plus, zucchini is full of fiber to keep you full, as well as tons of vitamins and minerals. Most notably, zucchini is loaded with vitamins C, B6 and K, manganese, riboflavin, folate, and potassium. Basically, zucchini is a super veggie. It’s a go-to for me in a lot of my meals!
Last week, I received a CSA box from Talley Farms, a local farm and winery here on the Central Coast of California. As a result, I had a lot of peppers on my hands! The orange peppers and shishito peppers are what inspired me to make these Veggie Quinoa Burrito Bowls in the first place! I’d never used shishito peppers before, but I found how much I loved them! They aren’t overly spicy, and in fact, some are even sweet, which pairs nicely with the orange bell peppers. Additionally, all peppers are loaded with vitamin A and vitamin C. Both sweet orange bell peppers and shishito peppers are beautiful in bowls like this, and they taste amazing, which are both reasons enough to include them in this Veggie Quinoa Burrito Bowls recipe!
Of course, onions are included in this recipe as well. I’m a big onion fan. I know not everyone is, but I think they add such a great flavor to basically any dish. I used yellow onions because they have a more mellow flavor than red onions, but still taste great. You could definitely use red onions if that’s what you have on hand or just feel like using. Onions not only taste amazing, but they’re also thought to facilitate your body’s natural detoxifying functions and reduce inflammation!
Meal Prep or Easy Meal
This recipe is honestly ideal for any situation. If you’re a meal prepper, simply cook up the ingredients at the beginning of the week and build your bowl when you’re ready to enjoy! If you’re more of a prep-when-you-eat person (like I normally am), just follow the instructions directly. However you choose to enjoy your Veggie Quinoa Burrito Bowls, they are a delicious and satisfying way to fill your belly any time!