These healthy burrito bowls are perfect for meal prep or even a quick weeknight meal! And this recipe makes 5 meals, so you're set for the week! Delicious cilantro lime quinoa, black beans, and a customizable variety of taco seasoned, roasted veggies.
3cups2 cans No Added Salt Black Beans, rinsed and drained
2Avocadossliced
1Jalapenosliced
1Limecut into wedges
½cupFresh Cilantrochopped
Instructions
If you haven’t already, make the Cilantro Lime Quinoa.
Preheat oven to 425° F.
Place all the sliced vegetables and garlic on a large baking sheet lined with parchment paper.
Drizzle with olive oil, and toss with taco seasoning, cumin, oregano, smoked paprika, and salt.
Bake for 25 minutes, or until the vegetables are your desired level of doneness.
Remove from oven, and drizzle with the remaining lime juice. Toss to coat.
To assemble the bowls: Measure ½ cup of quinoa into each of 5 containers or bowls. Divide the black beans evenly among the containers. Use tongs to divide the roasted veggies among the containers. Garnish as desired, with avocado slices, jalapeno slices, lime wedges, and fresh cilantro.