Quinoa & Black Bean Burrito Bowl
A High-Protein Vegan Meal for Clean Eating and Easy Meal Prep
Looking for a high-protein, plant-powered meal that’s bursting with flavor and simple to prep ahead? The Quinoa & Black Bean Burrito Bowl checks all the boxes. Whether you’re fueling up after a workout or prepping lunches for the week, this bowl delivers the perfect balance of complex carbs, plant-based protein, healthy fats, and fiber.
This recipe comes together in under 30 minutes and layers colorful, nutrient-dense ingredients like quinoa, black beans, roasted vegetables, creamy avocado, and zesty lime. Better yet, it’s 100% vegan, gluten-free, and customizable to suit your macros and taste preferences.
Why You’ll Love This Burrito Bowl
This isn’t just another plant-based bowl. It’s a satisfying, protein-packed powerhouse designed for people who eat with purpose—fitness enthusiasts, athletes, and clean-eaters alike. The mix of quinoa and black beans provides complete protein, while avocado and olive oil add heart-healthy fats. Fresh toppings like corn, red onion, and lime juice brighten every bite.
Whether you’re meal-prepping five bowls for the week or making dinner for two, this recipe delivers in both flavor and nutrition.
Ingredients (Serves 4)
For the Quinoa Base:
- 1 cup dry quinoa
- 2 cups water
- ½ teaspoon sea salt
For the Black Bean Mix:
- 1 tablespoon olive oil
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1 (15 oz) can black beans, rinsed and drained
- Salt and pepper to taste
Roasted Veggies:
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 cup corn (fresh or frozen)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Pinch of salt
Toppings:
- 1 avocado, sliced or diced
- ¼ cup chopped cilantro
- Juice of 1 lime
- ½ cup salsa or pico de gallo (optional)
- 2 tablespoons pumpkin seeds or hemp seeds (optional for extra protein)
Instructions
Step 1: Cook the Quinoa
First, rinse the quinoa under cold water using a fine mesh strainer. This removes the bitter outer coating. In a medium saucepan, combine the rinsed quinoa, water, and sea salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until all the water is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.
Step 2: Roast the Vegetables
While the quinoa cooks, preheat your oven to 400°F (200°C). On a large baking sheet, toss the bell pepper, zucchini, and corn with olive oil, paprika, salt, and pepper. Spread them out evenly and roast for 15–18 minutes, stirring once halfway through. The vegetables should be tender and slightly caramelized.
Step 3: Make the Black Bean Mixture
While the veggies are roasting, heat olive oil in a skillet over medium heat. Add the diced red onion and sauté for about 3–4 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for another 30 seconds to bloom the spices. Add the black beans and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
Step 4: Assemble the Burrito Bowls
Once everything is ready, it’s time to build your bowls. Start with a generous scoop of quinoa as your base. Add a serving of roasted vegetables and a few spoonfuls of the black bean mixture. Top with avocado slices, chopped cilantro, a squeeze of fresh lime juice, and any optional toppings like salsa or pumpkin seeds.
Meal Prep Tips
- Make it ahead: This recipe keeps well in the fridge for up to 4 days. Store the avocado and lime separately to keep them fresh.
- Pack it cold or hot: These bowls are great cold or warmed up, making them ideal for office lunches or post-gym meals.
- Adjust for your macros: Need more carbs? Add sweet potatoes or rice. Want more fat? Add a drizzle of tahini or extra avocado.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 460 kcal |
| Protein | 19g |
| Carbohydrates | 54g |
| Fiber | 13g |
| Total Fat | 18g |
| Saturated Fat | 2.5g |
| Sodium | 450mg |
| Sugar | 5g |
Nutrition data is estimated and based on standard ingredients.
Final Thoughts
This Quinoa & Black Bean Burrito Bowl is more than just a pretty plate—it’s functional food made for real-life athletes and clean eaters. Every forkful delivers the fuel your body needs to stay energized, recover faster, and feel satisfied for hours. It’s budget-friendly, batch-cook ready, and bursting with customizable options. Add it to your weekly rotation and thank yourself later.
