Twisty Burrito Bowls

Ok, before I go any further let me explain the “twisty” part of these burrito bowls. They’re meatless. And rice-less. But hear me out. You will not miss the meat when you’re done. There’s so many flavors and textures to entertain your palette and leave you extremely satisfied. I use quinoa because 1. Added protein and 2. And most importantly, rice recently started killing my stomach. I’ve been pleasantly surprised with how well quinoa substitutes! I will also add, my husband loves this meal and always raves about it after dinner. Lastly, and I’ve said this before, don’t judge the recipe by the picture. I promise it’s so much more delicious than my sloppy food picture suggests. I should take a class on capturing food. Is there such thing? Probably.

So here it is. Twisty Burrito Bowls


Black bean corn pico de gallo:

Handful cherry tomatoes, diced (about 1 cup)

1 garlic clove minced

One small red bell pepper, chopped

1/4 cup diced red onion

1 fresh jalapeño seeds and ribs removed, chopped

1 cup canned fire roasted corn

1 cup rinsed black beans

1/8 cup chopped cilantro

Juice of 1 lime

1/4 tsp salt

Few dashes cumin

Cilantro lime quinoa:

1 cup quinoa cooked according to package directions.

1/4 tsp salt

Juice of 1 lime

1/8 cup chopped cilantro


Sautéed veggies:

1 sweet potato (peeled) diced into 1″ pieces

2 cups carrots 1″ piece

2 cups chopped asparagus

2 squash chopped

2 zucchini chopped

1 jalapeño seeds and ribs removed for mild taste

1-2 garlic cloves minced

3 tbs (divided) olive oil

1 packet taco seasoning


Toppings (optional)

Sour cream

Monterey Jack cheese


Hot sauce


Chop all your veggies to be sautéed first. Then get quinoa going, cooking according to package directions. Once cooked, stir in salt, cilantro, and lime juice.

Heat a deep skillet over medium heat and add 2 tbs oil. Once warm, add sweet potatoes, carrots and jalapeño. Sauté about 10 minutes stirring occasionally. Add remaining tablespoon of oil and remaining veggies to be sautéed. Stir. Let cook for about 5 minutes. Add packet of taco seasoning and a splash of water to loosen and coat veggies. Stir. Reduce heat to medium low, cover stirring occasionally until veggies are tender. About 10 minutes. Remove from heat.

Grab your bowl. Fill 1/2 with cilantro lime quinoa, add desired amount of veggies, top with corn bean salsa and other toppings of choice. Dig in!



You can pretty much throw any veggie in your pan that you’ve got. I’ve made it with broccoli, cauliflower, onion and peppers. Just whatever you have on hand! But be sure to add softer veggies in the second half of cooking so they don’t get mushy before potato and carrots are tender.


Categories: healthy eating, Uncategorized, vegetarian journey, yoga | Tags: , , , , , , , , , , , , , , , , | Leave a comment

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