Quinoa Burrito Bowl

Serves 2 Vegetarian Quinoa Burrito Bowl
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This super vibrant and natural take on a burrito bowl is the perfect mix of spice and zing! From the baked and caramelized sweet potatoes and corn, to the zingy lime and cilantro vinaigrette; to the burst of fresh juicy tomatoes all in one bite. I replaced the typical rice into a much more protein based carb which is the quinoa, beautiful textures and stunning flavors!

 

Ingredients

Quinoa

1 cup of white quinoa

2 cups of water or vegetable broth

1 Tablespoon of oil

½ teaspoon of salt

 

Roasted Vegetables

1 large sweet potato

 [peeled and cut into ½ inch chunks]

2 ears of corn [husked]

½ teaspoon of chili powder

1 Tablespoon of oil

1 Teaspoon of salt

1 Teaspoon of black pepper

Fresh Produce

2 cups of cherry or baby heirloom tomatoes

[washed, patted dried & sliced in half]

 

Lime-Cilantro Vinaigrette

1 small garlic clove [minced]

2 tablespoons of fresh lime juice

¼ teaspoon of sugar or stevia

1/4 teaspoon of cumin spice

1 teaspoon of salt

2 tablespoons of olive oil

2 tablespoons of fresh cilantro [chopped]

 

Optional Add On Toppings

Cotija Cheese [for sprinkling]

Sour cream [vegan or regular]

Lime wedges

Cilantro leafs

Beans

Avocado [sliced or mashed]

Preparation

Preheat your oven to 350 degrees F.

Quinoa

Place your medium pot onto the stovetop and turn the heat to a medium-high. Pour in your oil and let it heat before adding the quinoa. Once the oil is hot add in your grain and stir to combine. Pour in your water or broth, salt and mix. Let your quinoa come to a rolling boil, once the quinoa has boiled; lower the heat to a medium-low. Cover the pot and let the quinoa cook for 15 minutes. Once cooked place your quinoa to cool and set aside for later assembly.

Roasting Vegetables

On a large sheet tray or cookie sheet place parchment paper or aluminum foil onto the tray for faster cleanup. Place your cubed raw sweet potatoes on one side of the sheet tray and on the other side place your corn ears. Toss your two vegetables with oil making sure to coat completely, sprinkle the salt and chili powder onto the vegetables and place them into the oven for 30-35 minutes or until cooked.

-Once the vegetables cook and its safe to handle, cut the corn kernels off the cobs and set aside.

Meanwhile the vegetables cook, start by making your dressing!

In a food processor, blender or using a small bowl and fork, start by adding all of the lime-cilantro ingredients [see above] into the bowl, processor or blender. Pulse or mix thoroughly until the sugar dissolves and the vinaigrette is mixed.

- I like adding a bit of the vinaigrette onto the sliced tomatoes just to add another layer of flavor [season tomatoes with a bit of salt].

To Serve

In two separate serving bowls evenly divide the quinoa making a sort of bed platform inside of your bowl. Evenly divide and place your cubed sweet potatoes, corn kernels, sliced tomatoes and the additional toppings you’d like to add onto the burrito bowl [see toppings above]. Lastly drizzle the tops of your burrito bowl with your lime-cilantro vinaigrette and serve with lime wedges on the side.

Enjoy!

Cooking Tip

Ear corns – If you’d like to get a much more charred look to the corn, place your corn onto a cookie sheet or tray sheet and heat your broiler to high [place your oven rail on the top setting of your oven]. Meanwhile toss your corn ears with a bit of oil about 1 tablespoon and season it with salt and chili powder; place the corns into the oven and let them broil for 8 to 10 minutes. Follow remaining steps above.

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Quinoa Burrito Bowl

Serves 2 Vegetarian

This super vibrant and natural take on a burrito bowl is the perfect mix of spice and zing! From the baked and caramelized sweet potatoes and corn, to the zingy lime and cilantro vinaigrette; to the burst of fresh juicy tomatoes all in one bite. I replaced the typical rice into a much more protein based carb which is the quinoa, beautiful textures and stunning flavors!

 

Ingredients

Quinoa

1 cup of white quinoa

2 cups of water or vegetable broth

1 Tablespoon of oil

½ teaspoon of salt

 

Roasted Vegetables

1 large sweet potato

 [peeled and cut into ½ inch chunks]

2 ears of corn [husked]

½ teaspoon of chili powder

1 Tablespoon of oil

1 Teaspoon of salt

1 Teaspoon of black pepper

Fresh Produce

2 cups of cherry or baby heirloom tomatoes

[washed, patted dried & sliced in half]

 

Lime-Cilantro Vinaigrette

1 small garlic clove [minced]

2 tablespoons of fresh lime juice

¼ teaspoon of sugar or stevia

1/4 teaspoon of cumin spice

1 teaspoon of salt

2 tablespoons of olive oil

2 tablespoons of fresh cilantro [chopped]

 

Optional Add On Toppings

Cotija Cheese [for sprinkling]

Sour cream [vegan or regular]

Lime wedges

Cilantro leafs

Beans

Avocado [sliced or mashed]

Preparation

Preheat your oven to 350 degrees F.

Quinoa

Place your medium pot onto the stovetop and turn the heat to a medium-high. Pour in your oil and let it heat before adding the quinoa. Once the oil is hot add in your grain and stir to combine. Pour in your water or broth, salt and mix. Let your quinoa come to a rolling boil, once the quinoa has boiled; lower the heat to a medium-low. Cover the pot and let the quinoa cook for 15 minutes. Once cooked place your quinoa to cool and set aside for later assembly.

Roasting Vegetables

On a large sheet tray or cookie sheet place parchment paper or aluminum foil onto the tray for faster cleanup. Place your cubed raw sweet potatoes on one side of the sheet tray and on the other side place your corn ears. Toss your two vegetables with oil making sure to coat completely, sprinkle the salt and chili powder onto the vegetables and place them into the oven for 30-35 minutes or until cooked.

-Once the vegetables cook and its safe to handle, cut the corn kernels off the cobs and set aside.

Meanwhile the vegetables cook, start by making your dressing!

In a food processor, blender or using a small bowl and fork, start by adding all of the lime-cilantro ingredients [see above] into the bowl, processor or blender. Pulse or mix thoroughly until the sugar dissolves and the vinaigrette is mixed.

- I like adding a bit of the vinaigrette onto the sliced tomatoes just to add another layer of flavor [season tomatoes with a bit of salt].

To Serve

In two separate serving bowls evenly divide the quinoa making a sort of bed platform inside of your bowl. Evenly divide and place your cubed sweet potatoes, corn kernels, sliced tomatoes and the additional toppings you’d like to add onto the burrito bowl [see toppings above]. Lastly drizzle the tops of your burrito bowl with your lime-cilantro vinaigrette and serve with lime wedges on the side.

Enjoy!

Cooking Tip

Ear corns – If you’d like to get a much more charred look to the corn, place your corn onto a cookie sheet or tray sheet and heat your broiler to high [place your oven rail on the top setting of your oven]. Meanwhile toss your corn ears with a bit of oil about 1 tablespoon and season it with salt and chili powder; place the corns into the oven and let them broil for 8 to 10 minutes. Follow remaining steps above.