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Healthy Burrito Bowls (Meal Prep Burrito Bowls)
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.
Prep Time 10 minutes
Cook Time 25 minutes
To make the quinoa 30 minutes
Total Time 1 hour 5 minutes
Servings 5
Calories 429 kcal
Ingredients
- 2 Red Bell Peppers sliced
- 2 large Portabella Caps gills and stem removed, and sliced
- 1 medium Zucchini cut lengthwise into sixths or eighths, and cut into 3 inch lengths
- 1 medium onion halved and sliced
- 3 cloves Garlic minced
- 2 Tbsp Olive Oil
- 2 tsp Salt Free Taco Seasoning
- 2 tsp Cumin
- 2 tsp Oregano
- 1 tsp Smoked Paprika
- ½ tsp Salt
- 2 Tbsp Fresh Lime Juice
For Assembly:
- 2 ½ cups Cilantro Lime Quinoa
- 3 cups 2 cans No Added Salt Black Beans, rinsed and drained
- 2 Avocados sliced
- 1 Jalapeno sliced
- 1 Lime cut into wedges
- ½ cup Fresh Cilantro chopped
Instructions
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If you haven’t already, make the Cilantro Lime Quinoa (see notes for recipe link).
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Preheat oven to 425° F.
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Place all the sliced vegetables and garlic on a large baking sheet lined with parchment paper.
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Drizzle with olive oil, and toss with taco seasoning, cumin, oregano, smoked paprika, and salt.
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Bake for 25 minutes, or until the vegetables are your desired level of doneness.
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Remove from oven, and drizzle with the remaining lime juice. Toss to coat.
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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.
Recipe Notes
Recipes you'll want to make these bowls:
You might also like Cilantro Lime Sauce for drizzling!