Make this filling Vegan Burrito Bowl with Quinoa Brown Rice for lunch, dinner, or even to meal prep! We use Quinoa Brown Rice with Garlic from SEEDS OF CHANGE™ to make this meal in under 30 minutes.
This post has been sponsored by SEEDS OF CHANGE™. All thoughts and opinions are my own.
This vegan burrito bowl recipe is safe for everyone to enjoy! It’s gluten-free and vegan. If someone isn’t vegan, you can easily add other protein options in addition to the black beans. Save money and make these filling burrito bowls at home.
Where can I find the SEEDS OF CHANGE™ Quinoa Brown with Garlic?
We easily found this at our local ACME store. Right now, you can save $2 off your purchase with the ACME mobile app. They also have a full line of flavors to choose from! (save from June 10 – July 21)
Why SEEDS OF CHANGE™ Quinoa Brown with Garlic?
SEEDS OF CHANGE™ products are organic and they believe in good, wholesome ingredients from the ground up—just like us! They donate 1% of all profits to helping communities enjoy real food grown from seeds.
How to make a Vegan Burrito Bowl
You’ll need:
- SEEDS OF CHANGE™ Quinoa Brown Rice with Garlic
- Roasted Peppers and Onions
- Mexican Black Beans
- Pico de Gallo
- Guacamole
Start by cutting the peppers and onions, and then season them with the seasonings. Place them in a preheated oven for 20 minutes.
While the peppers are cooking in the oven, you can make the black beans. Pour the black beans into a pan and heat with seasonings until done.
Guacamole is always great to have on hand; make a large batch so you can have it whenever you need it. We keep it nice and green by putting a layer of water over top and then dumping the water when we’re ready to enjoy.
Cook the Quinoa Brown Rice with Garlic as directed on the package in a skillet with a little water or in the microwave for 90 seconds.
The first layer is the quinoa rice, followed by peppers and onions, then black beans, and then finished with guacamole.
This is a really great recipe for meal prepping. You could also wrap it up like a burrito.
Vegan Burrito Bowl with Quinoa Brown Rice
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Print Pin SaveIngredients
- 1 package SEEDS OF CHANGE™ Quinoa Brown Rice with Garlic
- 1 cup Peppers and Onions sliced
- 3/4 cup Mexican Black Beans
- 1/3 cup Pico de Gallo
- 1/3 cup Guacamole
Instructions
- Preheat your oven to 400°F (approximately 204°C). Begin by slicing the peppers and onions. Season them according to your preference.
- Roast the vegetables: Place the seasoned peppers and onions on a baking tray. Roast in the preheated oven for 20 minutes or until they are tender and have a slight char.
- Prepare the black beans: While the peppers are cooking, pour the black beans into a pan. Add your chosen seasonings and heat until the beans are thoroughly warmed through.
- Make the guacamole: (Optional step if you're making fresh guacamole). Remember, keeping guacamole green is easier if you cover it with a layer of water. Just pour off the water when you're ready to use it.
- Cook the quinoa brown rice: Follow the instructions on the package of the SEEDS OF CHANGE™ Quinoa Brown Rice with Garlic. This can usually be done in a skillet with a little water or in the microwave for about 90 seconds.
- Assemble the bowl: Start with a base layer of the quinoa brown rice. Add the roasted peppers and onions, followed by the black beans. Top with pico de gallo and a generous dollop of guacamole.
Notes
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Hello,
Your recipe looks and sounds wonderful. I just have a question about the seasonings. You state to seasons tit he peppers and onions, but no seasonings are listed, am I missing something?
Thank you.
We use our Mexican Black Beans recipe for the bowl. Since it’s not the full serving we do link to that in the recipe. 🙂
Very good. Trying to cut my meat intake occasionally. Will make again
So happy you found a delicious meatless alternative, happy cooking! 😀