High Protein Burrito Bowl

A quick and nourishing High Protein Burrito Bowl packed with quinoa, black beans, and avocado, perfect for lunch or dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Base Ingredients

1 cup cooked quinoa Use pre-cooked quinoa for quicker preparation.
1 can black beans, rinsed and drained Rinse well to reduce sodium.
1 cup corn, frozen or fresh Canned corn is acceptable.
1 cup diced tomatoes
1 cup sliced avocado Add just before serving to prevent browning.
1/2 cup diced red onion
1/2 cup chopped cilantro Can substitute or mix with other herbs.
1 each Juice of 1 lime Fresh lime juice enhances flavor.
to taste Salt and pepper Season according to personal taste.
1 cup cooked chicken or tofu (optional) For added protein.
to taste Salsa or hot sauce (optional) Add for flavor and spice.

Method

Preparation

In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, and cilantro.
If using chicken or tofu, add it to the mixture.
Squeeze lime juice over the mixture and season with salt and pepper to taste.
Gently toss to combine all ingredients.
Serve in individual bowls, topped with avocado slices and salsa or hot sauce if desired.

Notes

Serve warm or at room temperature. It’s great as a filling lunch or a light dinner. Best enjoyed fresh, store leftovers in an airtight container in the fridge for 3 to 4 days.