People sometimes ask me for healthy meal suggestions they can cook for people who eat a lot of meat, or are not used to vegetarian meals. I always suggest a variation of this rainbow burrito bowl. It is uncomplicated, flavorful, and completely customizable. The zingy salsa, fresh guacamole, and spiced sweet potatoes add depth of flavor and texture to this hearty bowl. This version involves a fair amount of steps, so it is a great meal to cook when you have a big group to feed with a few helpers. It is easy to simplify too, such as buying pre-made guacamole or canned corn. This is a meal where you can get really creative and tailor it to your own preferences and tastes!
Rainbow Quinoa Burrito Bowls
(serves 6)
1 1/2 cups dry quinoa
3 bell peppers
olive oil
2 ears fresh corn
store bought fresh salsa (in the refrigerated section)
salt and pepper
For the beans:
1 1/2 cans black beans, drained and rinsed
3 tsp chili powder
2 tsp cumin
3 cloves garlic, minced
1/2 small white onion, finely diced
1 1/2 cup water
For the sweet potatoes:
2 large sweet potatoes, cubed
1 tbsp olive oil or coconut oil
2 tsp chili powder
2 tsp cinnamon
salt and pepper to taste
For the guacamole:
2 ripe avocados
2 plum tomatoes, diced
1/2 small red onion, diced
2-3 cloves garlic, minced
juice of 1-2 limes
salt
1. Preheat oven to 425 degrees. Line a baking sheet with tin foil or parchment paper.
2. Add sweet potato cubes to tray, drizzle with oil and spices. Toss with your hands to combine. Bake for 20-30 minutes, until lightly browned.
3. Add quinoa and 3 1/2 cups water to medium saucepan. Cover, and bring to a boil on the stovetop. Reduce heat to simmer and cook for about 15 minutes, until quinoa is fluffy.
4. For the beans: Add onion and garlic to medium saucepan at medium-high heat. Cook 2-3 minutes, then add black beans, spices, and water. (Water should just cover the beans). Bring to a boil, then reduce to a simmer until water is absorbed. Use a fork to mash some of the beans.
5. For the guacamole: Spoon one avocado into medium bowl and mash with a fork. Add garlic, onion, lime juice, tomato, and generous shaking of salt. stir to combine. Add second avocado, cut into cubes, and stir to combine.
6. Using a small, sharp knife, shave off corn kernels from the cob into a bowl.
7. Slice the remaining onion you used for the beans and guacamole into strips, as well as the bell peppers. Toss with a few tsp olive oil, salt, and pepper. Cook on the grill until browned on the edges and tender. (Can also sauté in a frying pan).
Put everything into individual serving containers, and have your guests build their own bowls, buffet style! This way, people add what they like and can leave out anything they don't. You can also serve with shredded cheese and sour cream/plain greek yogurt on the side. If you are cooking for people that absolutely need meat, it is easy to throw some chicken on the grill for them to add to their bowls.
This meal is not difficult to make, but as I mentioned before, it helps to have a few assistants in the kitchen because there is a fair amount of prep work. Tips to simplify this meal if you are the only one cooking: Eliminate the sweet potatoes, buy store bought guacamole, use canned corn, or buy pre-sliced vegetables or minced garlic. You won't be sacrificing flavor, I assure you!
What is your favorite meal to make for non-vegetarians?
Rainbow Quinoa Burrito Bowls
(serves 6)
1 1/2 cups dry quinoa
3 bell peppers
olive oil
2 ears fresh corn
store bought fresh salsa (in the refrigerated section)
salt and pepper
For the beans:
1 1/2 cans black beans, drained and rinsed
3 tsp chili powder
2 tsp cumin
3 cloves garlic, minced
1/2 small white onion, finely diced
1 1/2 cup water
For the sweet potatoes:
2 large sweet potatoes, cubed
1 tbsp olive oil or coconut oil
2 tsp chili powder
2 tsp cinnamon
salt and pepper to taste
For the guacamole:
2 ripe avocados
2 plum tomatoes, diced
1/2 small red onion, diced
2-3 cloves garlic, minced
juice of 1-2 limes
salt
1. Preheat oven to 425 degrees. Line a baking sheet with tin foil or parchment paper.
2. Add sweet potato cubes to tray, drizzle with oil and spices. Toss with your hands to combine. Bake for 20-30 minutes, until lightly browned.
3. Add quinoa and 3 1/2 cups water to medium saucepan. Cover, and bring to a boil on the stovetop. Reduce heat to simmer and cook for about 15 minutes, until quinoa is fluffy.
4. For the beans: Add onion and garlic to medium saucepan at medium-high heat. Cook 2-3 minutes, then add black beans, spices, and water. (Water should just cover the beans). Bring to a boil, then reduce to a simmer until water is absorbed. Use a fork to mash some of the beans.
5. For the guacamole: Spoon one avocado into medium bowl and mash with a fork. Add garlic, onion, lime juice, tomato, and generous shaking of salt. stir to combine. Add second avocado, cut into cubes, and stir to combine.
6. Using a small, sharp knife, shave off corn kernels from the cob into a bowl.
7. Slice the remaining onion you used for the beans and guacamole into strips, as well as the bell peppers. Toss with a few tsp olive oil, salt, and pepper. Cook on the grill until browned on the edges and tender. (Can also sauté in a frying pan).
Put everything into individual serving containers, and have your guests build their own bowls, buffet style! This way, people add what they like and can leave out anything they don't. You can also serve with shredded cheese and sour cream/plain greek yogurt on the side. If you are cooking for people that absolutely need meat, it is easy to throw some chicken on the grill for them to add to their bowls.
This meal is not difficult to make, but as I mentioned before, it helps to have a few assistants in the kitchen because there is a fair amount of prep work. Tips to simplify this meal if you are the only one cooking: Eliminate the sweet potatoes, buy store bought guacamole, use canned corn, or buy pre-sliced vegetables or minced garlic. You won't be sacrificing flavor, I assure you!
What is your favorite meal to make for non-vegetarians?