Veggie Burrito Bowls with Grilled Mango
Ingredients
FOR THE QUINOA:
- 1 cup uncooked quinoa
- 1 tsp chili powder
- 1/2 tsp freshly ground black pepper
- 2 cups water
- 3/4 tsp salt
- 1/4 tsp garlic powder
FOR THE BLACK BEANS:
- 1 can (439 g) black beans
- 1/4 tsp freshly ground black pepper
- 1/4 tsp onion powder
- 1/4 tsp ground cumin1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
FOR THE PICO DE GALLO:
- 2 (about 185 g) tomatoes
- 1/2-1 tsp freshly squeezed lime juice
- 1/8 tsp freshly ground black pepper
- 1 tsp minced jalapeño
- 1/4 tsp salt
FOR THE SAUTEED VEGETABLES:
- 2 tbsp extra-virgin olive oil
- 1/2 large yellow onion (or 1 small yellow onion)
- 1 green bell pepper
- 1/2 tsp salt
FOR THE GRILLED VEGETABLES:
- 2 small zucchini
- freshly ground black pepper
- olive oil
- A few pinches salt
- 1-2 large mangos
FOR ASSEMBLY:
- Greek yogurt or sour cream
- lime wedges
- shredded cheese
- chopped cilantro
Instructions
TO MAKE THE QUINOA:
- Place the quinoa in a fine-mesh strainer, and rinse with cold water until the water runs clear.
- Let drain briefly, then transfer the quinoa to a medium saucepan.
- Add the water, chili powder, salt, black pepper, and garlic powder, and stir to combine.
- Set the pan over medium-high heat, cover, and bring to a boil.
- Once boiling, lower the heat as low as possible, and cook for 15 minutes without opening the lid.
- Then turn off the heat and leave the pan covered for an additional 5 minutes to allow the water to fully absorb into the quinoa.
- Stir and fluff the quinoa with a spoon, then use immediately or transfer to a sealed container in the fridge for up to 3 days.
Categories: Lunch & Dinner
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