One of my favorite things to do as a food blogger is to recreate simple and delicious recipe staples with a healthier twist. Some of my favorite reinventions are…
Sweet Potato Chips instead of Chips
Inside Out Summer Veggie Pizza instead of Pizza
Crinkle Cut Jicama Fries instead of Fries
Lentil Bolognese instead of Meat Sauce
Today, I’ve reinvented the Burrito Bowl!
It’s Meatless Monday, and I know you are tired after a fun summer weekend. This Spicy Mexican Quinoa Burrito Bowl is the perfect thing to quickly whip up for dinner (or lunch) to start your week off right. Not only do the quinoa and beans have protein and fiber to keep you feeling fuller longer, but this bowl is loaded with fresh summer veggies that provide vitamins, minerals and antioxidants. And, the entire dish takes 15 minutes to make (which is my favorite part)!
Makes 1 bowl
1/4 cup quinoa, washed
1/2 cup water
1/2 small zucchini, chopped
1 teaspoon Vegetable oil
dash of chili powder
dash of garlic powder
1/4 cup canned black beans, drained and washed
salt to taste
1/4 cup shredded Mexican cheese
1/2 cup chopped cabbage
1 radish, sliced
drizzle of Sriracha
dollop of Greek yogurt (optional)
- In a small saucepan, combine the quinoa and water and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer for 15 minutes. All of the water should be absorbed when it’s done.
- Meanwhile, in a bowl, combine the zucchini, vegetable oil, chili powder and garlic powder. Stir to combine. Heat a skillet over medium high heat for 2-3 minutes. When the pan is hot, add the zucchini. Cook for 5 minutes. After 5 minutes, add the black beans to the pan. Cook for 1-2 minutes. Season with salt. Turn off the heat.
- When the quinoa and zucchini mixture are cooked, assemble the burrito bowl. Put the quinoa in a bowl, then add the zucchini and beans. Top with Mexican cheese, chopped cabbage and sliced radish. Squeeze the lime and drizzle Sriracha over the bowl. To balance out the heat of the Sriracha, add a dollop of Greek yogurt.