Quinoa Burrito Bowls Recipe is packed with chicken, plenty of fresh veggies, and of course nutritious quinoa! They’re super easy to make and way better for you than take out. A perfect delicious weeknight meal.
What’s up with the bowls anyway? Burrito bowls, Smoothie Bowls, Buddha Bowls…
I don’t know why this is such a trend, but I’m totally in! It’s the simplest thing ever, and simplicity is high on my list. Throw some food in a bowl and… wah-lah! Dinner! Works for me.
Quinoa Burrito Bowls
- 2 tbsp olive oil
- 3 boneless, skinless chicken breasts
- 1 tsp chile powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 can black beans
- 1 large orange bell pepper, diced
- 2 cups diced tomato
- 2 cups frozen corn, thawed
- 2 Avocados, sliced or diced
- 1/2 cup green onions, sliced
- 1 cup cheddar cheese, grated
- 2 cups cooked quinoa
- cilantro for garnish
- plain Greek yogurt or Sour Cream for garnish
Slice chicken breasts in half length wise to give you six thin breasts, this will cook much easier.
Combine chile powder, garlic powder and cumin together. Rub on the chicken breasts.
Heat oil in pan over medium high heat. Cook chicken breasts about 4-5 minutes on each side or until cooked through.
Cut chicken into bite size pieces, set aside.
Warm black beans on the stove top.
Divide the rice, beans, chicken and remaining ingredients into 6 bowls. Top with plain Greek yogurt or sour cream, cheese and cilantro
For a shortcut, purchase a rotisserie chicken from your local store, pull the meat off and season it with the spices.
A side of chips, salsa and guacamole go great with this.
Looking for more easy Mexican cuisine?