This super-easy Oven-Baked Burrito Bowl packs 38 g of protein per serving. Made with wholesome ingredients, it’s high in protein and fiber and totally satisfying. I’ve been looking for more easy meal-prep options that don’t require much hands-on cooking, and this recipe really delivers. All you have to do is chop and mix the ingredients in some oven-safe bowls, then let the oven bake it— it doesn’t get easier than that!
Don’t skip the toppings; the avocado, pickled onions, and lime give it a fresh finish. It’s hearty, nutritious, and quick to put together. Perfect if you don’t have much time to cook but want to stay consistent with high-protein meals throughout the week
Why I Love This Recipe
- High-Protein: Each serving has 38 g of protein, making this burrito bowl a satisfying, nutrient-dense meal.
- Iron-Rich: With 10 mg of iron, it’s a fantastic option for anyone aiming to increase iron intake on a plant-based diet.
- High-Fiber: Boasting 25 g of fiber per serving, it’s ideal for supporting digestion and feeling full longer.
- Easy and Colourful: Baking everything in the oven means minimal effort for maximum taste, with warming spices and fresh toppings to bring it all together.
Ingredient Notes
- Black Beans: Packed with plant-based protein and fiber, black beans are a staple for boosting nutrients. You can substitute with kidney beans if preferred.
- Quinoa: A quick cooking and gluten-free wholegrain, quinoa works perfectly here. Rinsing is key to reducing any bitterness from the natural saponins.
- Textured Vegetable Protein (TVP): A great meat substitute high in protein. If you can’t find TVP, try using crumbled tofu or add lentils for a similar texture. You will need to reduce the water volume.
- Spice Mix: Combining cumin, smoked paprika, coriander, and chili powder brings warmth and smokiness. Adjust the chili powder if you prefer it less spicy. A premade spice mix would also work well here.
How to Make This Recipe (Summary)
Start by preheating the oven to 400°F (200°C) and prepping four oven-safe bowls (about 600 ml each). Rinse the quinoa and black beans thoroughly, and prepare the remaining ingredients. Combine the spices (cumin, smoked paprika, coriander, chili powder, and salt) in a small jar for easy distribution. Divide the black beans, red bell pepper, corn, onion, garlic, quinoa, textured vegetable protein, tomato paste, and spice mix among the bowls. Add 1.5 cups (345 ml) of water to each bowl, mixing well to combine everything evenly. Bake for 40 minutes, making sure to stir halfway through cooking for an even quinoa texture. Top with avocado, pickled onions, cilantro, and lime just before serving. View recipe card below for detailed instructions.
Variations and Tips
- Spice Level Adjustment: For a milder flavor, reduce or omit the chili powder. To make it spicier, add extra chili or diced fresh jalapeño.
- Don’t skip the toppings: The toppings are essential to add freshness and acidity, which balances out the flavors. It would be a little “flat” without them.
- Add some greens: Add a handful of fresh baby spinach, kale, or lettuce when serving.
- Meal Prep Friendly: Keeps in the fridge for up to 5 days, perfect for quick lunches throughout the week.
- If you like this recipe, you’ll also love our Pesto Orzo Baked Meal Prep, High-Protein Tofu Poke Bowl, or One-Pot Lemon Zucchini Beans.
Why You’ll Love This Oven-Baked Burrito Bowl
- High-Protein
- Iron-Rich
- Flavorful
- Fiber-Packed
- Meal-Prep Friendly
Oven-Baked Burrito Bowl
Ingredients
- 3 cups (515 g) cooked black beans - cooked
- 1 large red bell pepper - finely chopped
- 2 cups (330 g) corn - frozen
- 1 yellow onions - finely chopped
- 4 cloves garlic - minced
- ¾ cup (125 g) quinoa - dry
- 5 oz (140 g) textured vegetable protein - TVP
- 4 tbsp (65 g) tomato paste
- 6 cups (1.4 L) water
Spice Mix
- 1.5 tsp (3 g) ground cumin
- 1.5 tsp (3 g) smoked paprika
- 1.5 tsp (3 g) ground coriander
- ½ tsp (1 g) chili powder
- ½ tsp (3 g) sea salt flakes
Toppings
- 1 avocado - diced
- pickled onions - to taste
- 1 lime
- ½ cup (8 g) cilantro - finely chopped
Instructions
- Preheat the oven to 400°F (200°C)
- Prepare 4 oven safe bowls, the one I used are 600ml (20.3 oz) size.
- Thoroughly rinse the quinoa and black beans, and prepare the rest of the ingredients. Combine the spices (cumin, smoked paprika, ground coriander, chili powder, and salt) in a small jar.
- Divide the black beans, red bell pepper, corn, onion, garlic, quinoa, textured vegetable protein, tomato paste, and spice mix between the 4 bowls. Mix to combine. Add 1.5 cups (345 ml) of water to each bowl, and mix again.
- Bake the bowls for 40 minutes, removing from the oven and stirring halfway. Do not skip this step as it’s important to ensure thorough cooking of all the quinoa.
- When ready to eat, top with avocado, pickled onions, cilantro, and a squeeze of lime. Enjoy!
Notes
Video
Per Serving/Portion
FAQ
Yes, the ingredients are naturally gluten-free, making it suitable for gluten-free diets.
Stored in an airtight container, it will stay fresh for up to 5 days.
You can use crumbled tofu, or lentils as a great alternative. You will need to add less liquid to the bowl.
Yes, it freezes well. Simply portion into airtight containers and freeze for up to a month.
Reheat in the microwave or on the stove until warm.
Straight from your kitchens.
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What about using dry rice instead of quinoa? Same amount? What kind would you recommend?
Hey lovely, I have not tested it with rice. Let us know if you experiment 🙂
Can popped quinoa be used?
Not for this recipe 🙂
Can I bake it all together in a baking dish instead of in 4 bowls?
Thank you!
I haven’t tried, but I’m sure it would work. You might want to let it cook for a little bit longer and maybe give it a stir once or twice while it is baking, just to make sure everything cooks at the same time. Let us know how you go! 🥰
Can I use honey to pickle onions instead of monk fruit or sugar?
I have not tried with honey, but it worked with maple syrup, so I think so 🙂
You’re going to love this Oven-Baked Burrito Bowl recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!
Hello, if I will replace TVP into lentils still the same measurement? Thank you 😊
Hi lovely, I would use about 3 cups of cooked lentils. And reduce the liquid slightly. Hope you love it! 💚