Oven-Baked Burrito Bowl
Hearty and protein-packed, this oven-baked burrito bowl with black beans, quinoa, and veggies makes a delicious meal.
Servings
Ingredients
- 3 cups black beans cooked
- 1 large red bell pepper finely chopped
- 2 cups corn frozen
- 1 yellow onions finely chopped
- 4 cloves garlic minced
- ¾ cup quinoa dry
- 5 oz textured vegetable protein (TVP)
- 4 tbsp tomato paste
- 6 cups water
Spice Mix
- 1.5 tsp ground cumin
- 1.5 tsp smoked paprika
- 1.5 tsp ground coriander
- ½ tsp chili powder
- ½ tsp sea salt flakes
Toppings
- 1 avocado diced
- pickled onions to taste
- 1 lime
- ½ cup 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!
Video
Notes
Keeps for 5 days in the fridge.
Don't skip the pickled onions and lime as their acidity makes the bowl pop!
Nutritional Information - Per Serving
Calories 575kcal | Carbohydrates 65g | Protein 38g | Fat 9g | Sodium 341mg | Fiber 25g | Vitamin A 79IU | Vitamin C 59mg | Calcium 178mg | Iron 10mg