Veggie Burrito Bowls with Grilled Mango Header
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Ingredients

For the quinoa:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 tsp chili powder
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder

For the black beans:

  • 1 can (439 g) black beans
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cumin

For the pico de gallo:

  • 2 (about 185 g) tomatoes chopped
  • 1 tsp minced jalapeño
  • 1/2-1 tsp freshly squeezed lime juice
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

For the sauteed vegetables:

  • 2 tbsp extra-virgin olive oil
  • 1 green bell pepper thinly sliced
  • 1/2 large yellow onion (or 1 small yellow onion) thinly sliced
  • 1/2 tsp salt

For the grilled vegetables:

  • 2 small zucchini
  • A few pinches salt
  • freshly ground black pepper
  • 1-2 large mangos (see note)
  • olive oil

For assembly:

  • Greek yogurt or sour cream
  • shredded cheese
  • lime wedges
  • chopped cilantro

Instructions

To make the quinoa:

  1. Place the quinoa in a fine-mesh strainer, and rinse with cold water until the water runs clear.

  2. Let drain briefly, then transfer the quinoa to a medium saucepan.

  3. Add the water, chili powder, salt, black pepper, and garlic powder, and stir to combine.

  4. Set the pan over medium-high heat, cover, and bring to a boil.

  5. Once boiling, lower the heat as low as possible, and cook for 15 minutes without opening the lid.

  6. Then turn off the heat and leave the pan covered for an additional 5 minutes to allow the water to fully absorb into the quinoa.

  7. Stir and fluff the quinoa with a spoon, then use immediately or transfer to a sealed container in the fridge for up to 3 days.

Recipe Notes

The quinoa, black beans, pico de gallo, and sautéed vegetables can all be made ahead of time, if desired. Be sure to re-heat the quinoa, beans, and sautéed vegetables before serving for best results.

 

When selecting mangos, choose fruits that are somewhat firm. If they are too ripe and soft, they can fall apart during grilling.

 

Recipe submitted by Adam Merrin and Ryan Alvarez, Husbands That Cook

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