I’m sure you’ve seen photos of burrito bowls all over Instagram and buzzfeed. There’s something enticing about the dish – mainly, that you put in the things you love most. And then you get to eat them, bite by tasty bite.

This vegan quinoa burrito bowl has much to recommended it – deliciousness, protein, and plenty of goodness. Here’s a tip – put in what YOU like! And if you want to smother it in hot sauce, go right ahead.

Recipe: Vegan Quinoa Burrito Bowl

This recipe has three parts: the quinoa, the beans, and the toppings.

Lime-Cilantro Quinoa
1 cup cooked quinoa
1/2 a lime
cilantro, to taste (add more than you think)
If you love onions, add carmelized onions to this part – it adds a depth of flavor that is incredible.

Burrito Bowl Beans
1 can black beans, rinsed and drained
1/2 sweet onion, minced
cumin, to taste

Chop Your Toppings:
avocado
tomatoes (like that random cherry tomato? It’s the last one on our plant!)
onions
radishes
hot peppers
what else might you like?

Directions:

In a small pan over medium heat, melt 1/2 t coconut oil. Add in the quinoa and stir it around until it is warm. Add in the juice of half a lime (throw the shell into your water glass!) and the cilantro. Stir and remove from heat.

In a medium frying pan, heat up 1 t coconut oil. Add the onion and saute on low heat for 15 minutes or so, depending on how well you like your onion cooked. Add in the beans and cumin. I use 1 t cumin for 1 can of beans. Heat until warmed through.

To assemble:

Pick a lovely bowl. Wider is better! Add the lime cilantro quinoa on the bottom, over to one side. Then add the bean mixture, as much as you want (I use a third to half can of beans per 1 c quinoa). Now comes the fun part – array your toppings across the top, beautifully.

Now comes the best part: DIG IN!!

Note: Don’t have quinoa? Substitute rice – brown rice tastes especially delicious. 

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What are your favorite burrito bowl toppings?