Better Bites

My experiments in healthy eating, cooking, and living

Meatless Monday: A Vegan Burrito Bowl, Quinoa Style with Fresh Tomato Salsa

Burrito Bowl

The quinoa burrito bowl served alongside sweet potato fries. It doesn’t get much better.

I’m not sure how many of you share this same passion, but Mexican food is absolutely one of my favorites. There is no way that being a vegetarian is going to stop me from eating burritos or burrito bowls, for that matter. To me, it isn’t the meat that makes the dish. It’s the guacamole, which adds so much flavor to the food. Guacamole is something I make all summer long (and in the winter too). Guacamole centers around ripe green-fleshy avocados (as it should!). Avocados are a food I would have a hard time giving up. While they provide valuable vitamins and minerals, they also impart a subtle creamy flavor. This fleshy fruit can be used in pesto, smoothies, quinoa dishes, desserts, and much more. If you keep wondering why avocados are in most of my recipes, now you know! Which foods frequent your recipes?

Below, you’ll find a recipe for a quinoa burrito bowl that includes ingredients like avocados, cumin-spiced black beans, fresh tomatoes, sweet corn, and diced portobello mushrooms. I paired the Mexican inspired dish with a fresh tomato and cilantro salsa.

Ingredients for the Quinoa Burrito Bowl: 

*Serves 4-6

2/3 cup of quinoa

1 tbsp of olive oil

1 14-16 oz. can of black beans (Whole Foods sells BPA free packages of beans)

1 portobello mushroom cap, diced

1/2 cup of frozen sweet corn

1/4 tsp cumin, garlic powder, salt, and pepper

1/8 tsp of chili powder and cayenne pepper

1/4 cup of tomatoes, diced

1 avocado, diced


1- Over medium heat, add the quinoa and 1 2/3 cups of water to a pot. Bring the mixture to a boil and then lower the heat to medium low as soon as it begins to boil.

2- While you’re waiting for the quinoa to boil, heat olive oil in a pan. Then dice the mushrooms and tomato and add it to the frying pan. Let the mushrooms cook for about 1-2 minutes before adding the beans, frozen corn, and spices. Stir it all up.

3- Dice the avocado, then when the quinoa is finished cooking, add the vegetable mixture to the quinoa. Serve hot! I served it alongside with (slightly limp) sweet potato fries. My mom just told me that dredging them in flour and not using salt could help them turn out crispier.

Ingredients for Fresh Tomato Cilantro Salsa: 

1 medium tomato, diced

1/2 tbsp of extra virgin olive oil

2 chives diced

1/4 tsp of salt, pepper, garlic powder, and cilantro flakes (fresh would be better, but I used what I had on hand)

1/2 of a lime juiced


1- Whisk together the extra virgin olive oil, lime juice and spices.

2- Dice the tomato and chives.Add them to the oil and toss well making sure to coat all of the tomatoes with the dressing. A jalapeno would have been another great addition to this salsa.

Let me know what you think and as always feel free to share any of your favorite recipes (especially burrito-like recipes)!


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