Vegetarian Burrito Bowl

Serving Size: 2 


  • 1.5 cups cooked quinoa
  • 1.5 cups cooked black beans or kidney beans 
  • 2 big tomatoes, chopped
  • 1 cup corn
  • ½ onion, finely chopped
  • ¼ cup chopped cilantro
  • 1 lemon
  • Pinch of salt


For the sauce

  • 1 avocado
  • 1 cup packed parsley and cilantro leaves (combined)
  • 1 jalapeño, ribs and seeds removed
  • 2 cloves garlic
  • juice of one or two limes
  • 1/2 cup water
  • 1/2 cup olive oil
  • 1 teaspoon salt


  1. 1. To make the pico de gallo, combine chopped tomatoes, chopped onion, most of the cilantro, a squeeze of lemon and some salt in a bowl. Combine and set aside.

  2. 2. Add brown rice, black beans, and corn into a bowl. Add the pico de gallo, the rest of the cilantro and another pinch of salt.


For the sauce:

  1. Pulse all ingredients  in a food processor until incorporated.




Nutrition Facts

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