Mexican Burrito Quinoa Bowl
Healthy & quick bowl with lots of quinoa and vegetables,
avocado, spicy tomato salsa, tortilla chips for the crunch,
vegan yogurt sauce and kidney beans.
Colorful bowls – healthy and easy
Bowls are filled with many different, colorful ingredients to create a healty meal. That’s why bowls are usually super easy to prepare and suitable for every level of cooking skills.
I love this principle because all the different ingredients create a versatile and nutritious dish and the combination is entirely up to you. For this Mexican Burrito Bowl, of course, I got inspired by the ingredients of a burrito.
What’s in this Burrito Bowl?
- Quinoa as the base; contains high-quality, plantbased protein, a lot of iron, magnesium and keeps you full for a long time.
- Kidney beans also contain high-quality carbohydrates and proteins and taste deliciously hearty.
- Steamed spinach, to incoperate more leafy greens to your diet.
- Avocado with its healthy, unsaturated fatty acids .
- Corn and tomato salsa as classic Mexican ingredients .
- Tortilla chips are broken over the bowl as a topping for the nice crunch.
- Vegan yogurt sauce and siracha for the spice.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Mexican Burrito Quinoa Bowl
Ingredients
- 150 g quinoa
- 250 g kidney beans cooked or from the can
- 100 g corn
- ½ avocado quite ripe
- 4 hands full fresh spinach alternatively frozen spinach
- 2 hands full tortilla chips with chili flavour
- fresh cilantro or parsley chopped
Tomato salsa
- 2 big tomatoes
- ¼ onion
- 1 garlic clove
- 1 tbsp olive oil
- salt, pepper, chopped cilantro
- juice of ¼ lemon
- 1 small chili or siracha sauce
Vegan yogurt sauce
- 100 g vegan plain yogurt
- juice of ¼ lemon
- salt, pepper
- some minced garlic or garlic powder
Instructions
- Cut the raw spinach into smaller pieces and steam or stew it for a short time.
- Cut the onion, garlic and tomatoes into small cubes and mix them with the spices to make the tomato salsa.
- Mix all ingredients for the yogurt sauce and season to taste.
- Take the kidney beans and corn out of the cans and wash them thoroughly. Peel the avocado and cut it into thin slices.
- Build up the bowl: as a base the quinoa, then the kidney beans, corn, spinach, avocado, coriander, tomato salsa, yogurt sauce and of you want, some hot siracha sauce. Finally, crumble some tortilla chips in your hands and sprinkle them over the bowl.
More vegan, mexican inspired recipes:
Sign up to the newsletter to get weekly cooking tips and recipes:
Pin the recipe on Pinterest to save it for later:
Check me out on Instagram:
