Black Bean & Quinoa Burrito Bowls
Budget-friendly vegan burrito bowls loaded with seasoned black beans, fluffy quinoa, corn, and zesty lime dressing. Filling, flavorful, and incredibly cheap to make.
PROTEIN 16g
CALORIES 374
P:E RATIO 4.3
TIME 30m
YIELD 5
P:E 4.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 1/2 cups quinoa, rinsed CARB BASE
2 cans (15 oz each) black beans, drained and rinsed HIGH FIBER
1 1/2 cups frozen corn kernels PRODUCE
1 large red bell pepper, diced FLAVOR
1 jalapeño, seeded and minced FLAVOR
2 tablespoons olive oil FLAVOR
2 teaspoons cumin FLAVOR
1 teaspoon chili powder FLAVOR
1/2 teaspoon garlic powder FLAVOR
Juice of 2 limes FLAVOR
1/4 cup chopped fresh cilantro FLAVOR
Salt to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days in sealed containers. Freezes well for up to 2 months — thaw overnight before reheating.
- Batching: This entire recipe costs under $8 for 5 servings — stock up on canned beans and quinoa in bulk.
- Reheat: Microwave for 2 minutes, stirring once halfway through.
EXECUTION STEPS
01
HIGH HEAT SEAR
Cook quinoa in 3 cups water: bring to a boil, reduce to low, cover, and simmer for 15 minutes. Fluff with a fork.
02
HIGH HEAT SEAR
While quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté bell pepper and jalapeño for 3–4 minutes.
03
HIGH HEAT SEAR
Add black beans, corn, cumin, chili powder, and garlic powder. Cook for 5 minutes, stirring occasionally, until heated through.
04
THE MACRO PREP
Season with salt and half the lime juice. Stir in cilantro.
05
STEP 5
Divide quinoa among 5 containers and top with the black bean mixture.
06
STEP 6
Drizzle remaining lime juice over the bowls before sealing.