Veggie Burrito Bowls with Grilled Mango
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS0
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
Veggie Burrito Bowls with Grilled Mango
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
- 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
- 1/2 large yellow onion (or 1 small yellow onion)
- 1/2 tsp salt
For the grilled vegetables:
- 2 small zucchini
- A few pinches salt
- freshly ground black pepper
- 1-2 large mangos
- olive oil
For assembly:
- Greek yogurt or sour cream
- shredded cheese
- lime wedges
- chopped cilantro
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS0
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
Instructions
To make the quinoa:
Place the quinoa in a fine-mesh strainer, and rinse with cold water until the water runs clear.
Let drain briefly, then transfer the quinoa to a medium saucepan.
Add the water, chili powder, salt, black pepper, and garlic powder, and stir to combine.
Set the pan over medium-high heat, cover, and bring to a boil.
Once boiling, lower the heat as low as possible, and cook for 15 minutes without opening the lid.
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.
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.