Meet my new favourite lunch!
These Vegan Quinoa & Black Bean Burrito-Style bowls are packed with flavour, nutrients (and colour!) and texture (there’s creamy, crunchy, everything you could possibly need!) – and taste utterly delicious.
They are so colourful and so beautiful to look at, too. They couldn’t fail to brighten up a dreary January day!
They’re also packed with plant protein, as well as delicious antioxidants and nutrients.
Make them as the perfect ideas for vegan lunchboxes, serve as lunch when working from home (I love to make these burrito bowls for meal prep!), or even make as a lighter dinner!
Happy eating,
Sam x
Vegan Black Bean & Quinoa Burrito Style Bowls
Ingredients:
- Serves 2
- Ingredients can be warm or cold, but I prefer warm!
- One carton black beans, drained (reserve 3 tbsp of aquafaba)
- 1/2-3/4 tsp chilli powder
- 1/4 tsp cumin
- 1/4 tsp ground coriander
- 1/4 tsp oregano
- 1/4 tsp ground onion and garlic
- Salt and pepper, to taste
- For the tomato salsa:
- 3 large, ripe tomatoes
- 1/2 red onion
- Large bunch coriander, chopped
- 1/2 tbsp olive oil
- Drizzle apple cider vinegar
- Juice half a lime
- Salt and pepper, to taste
- To serve:
- 1 cup cooked quinoa
- Two large handfuls shredded spinach
- One ripe avocado, pitted and sliced
- One red pepper, sliced
- Quarter red cabbage, sliced
- 4 tbsp sweetcorn
- 4 tbsp cheese of choice (I used Violife original grated)
- Fresh lime juice, coriander and spring onions, to serve
- Optional: vegan sour cream
Method:
-
In a pan, heat the black beans with the spices, aquafaba and seasoning to taste until thickened and liquid has gone (a few minutes). Adjust spices to taste, then set aside.
- Make the salsa by tossing all ingredients together. Season to taste.
- Serve in a bowl alongside the quinoa, the vegetables, the avocado and cheese. Scatter over fresh coriander, spring onions and a drizzle of lime juice.
