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Mexican Burrito Bowls

By: www.DrFuhrman.com


by 18 members

G - BOMBS

Category: Main Dishes - Vegan

These flavorful burrito bowls will become a family favorite! Customize them with your choice of topping ingredients.

 Print Recipe
  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (15)
4

Ingredients

 Add to Grocery List
1 cup dry quinoa, rinsed
2 1/2 cups no-salt-added or low sodium vegetable broth, divided
4 tablespoons chopped cilantro, divided
4 tablespoons fresh lime juice, divided
1/2 large onion, chopped
2 cloves garlic, minced
1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained
1/4 teaspoon chili powder
1/4 teaspoon cumin
pinch cayenne pepper
1 cup shredded lettuce
Optional Topping Ingredients
thawed frozen corn
sliced avocado
no-salt-added salsa
Dr. Fuhrman's Mexican Mole Sauce
diced tomatoes
sliced jalapeno peppers
hot sauce or Sriracha sauce

Instructions:

Place quinoa and 2 cups of the vegetable broth in a saucepan, bring to a boil, reduce heat, and simmer for 20 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and fluff with a fork. Stir in 2 tablespoons of the chopped cilantro and 2 tablespoons of the lime juice.

While quinoa is cooking, heat 2-3 tablespoons water in a saute pan and water saute onions until softened and tender. Add minced garlic and saute another minute. Add the black beans, remaining 1/2 cup vegetable broth, chili powder, cumin, cayenne pepper and remaining 2 tablespoons of cilantro. Bring to a boil, then reduce and simmer for 15 minutes or until liquid is almost evaporated. Stir in remaining 2 tablespoons of the lime juice.

Divide quinoa between 4 bowls. Top each bowl with shredded lettuce, black bean mixture and your choice of topping ingredients.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 346
Protein 14 g
Carbohydrates 56 g
Sugars 3 g
Total Fat 8.5 g
Saturated Fat 1.2 g
Cholesterol 0 mg
Sodium 100 mg
Fiber 12.4 g
Beta-Carotene 633 ug
Vitamin C 17 mg
Calcium 76 mg
Iron 4.3 mg
Folate 223 ug
Magnesium 152 mg
Potassium 860 mg
Zinc 2.5 mg
Selenium 5.1 ug

My Rating: 
(click on a star to select your rating)

janmccune

01/31/2018 12:23 AM

Rated this recipe:

This is a wonderful and so satisfying meal!  We have a restaurant in Oregon called Cafe Yumm! and this is pretty much what is in their Yumm bowls except they have a fantastic sauce called Yumm Sauce made with nutritional yeast and silken tofu (among other things) and a basic recipe for that can be found online, or orderd from them.  It totally makes the meal, and I try to keep some around so I can make these bowls.

Reply

vaporz replies:

06/16/2023 04:16 PM

Rated this recipe: (no rating)

Will have to try it next time I'm in Oregon.  Which one do you go to?  There are several in Oregon (and one in Idaho).

Cathb

02/02/2018 06:00 AM

Rated this recipe:

We made this tonight and it was so easy and delicious! Will be adding this to our weekly meals

Reply

Lobo1

02/04/2018 02:23 PM

Rated this recipe:

Pretty goof base recipe.  I toasted the quinoa before cooking to add another layer of flavor. I also did a cookie sheet with oven roasted bell peppers, jalapenos, red onions and corn. Pretty darn good. A healthier version of the vege bowl at Chipotle 

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This comment was last edited on 02/04/2018 02:23 PM

HealthHappy replies:

02/25/2018 06:28 PM

Rated this recipe:

Love the roasted veggie addition!

drjacqie

02/07/2018 07:19 PM

Rated this recipe:

This was very easy and delicious! Definitely going to make this again. 

Reply

TulipBenjamin

02/10/2018 08:33 PM

Rated this recipe:

Delicious!

Reply

HealthHappy

03/11/2018 10:24 PM

Rated this recipe:

This was absolutely delicious!  I made this without modification and wouldn't change a thing next time, except to maybe do the roasted veggies for a topping as Lobo1 mentioned.  The flavors were all just so good.  I used avacodo, sliced jalapeño, diced tomatoes, and corn.  I could eat this every day!

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juliegreenman

05/15/2019 05:24 PM

Rated this recipe: (no rating)

Do you keep the quinoa covered covered as you cook it?

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emeraldp17 replies:

05/15/2019 08:21 PM

Rated this recipe: (no rating)

I do. I cook it just like rice. ??

lgensler

05/15/2019 06:38 PM

Rated this recipe: (no rating)

The main ingredient of Cafe Yumm sauce is canola oil.

 

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veg4life replies:

05/15/2019 08:20 PM

Rated this recipe: (no rating)

Here is a recipe that I like for Yumm sauce without oil

For Sauce:

½ C. raw almonds

1/3 C. nutritional yeast

2/3 of 12 oz. pkg. of Morinu silken tofu

2 cloves garlic or ½ tsp. garlic powder

1 C. water

1/3 C. lemon juice, freshly squeezed

2 tsp reduced sodium soy sauce or tamari

1 ½ tsp. curry powder

1 tsp. dried oregano

¼ C. fresh cilantro

 

 Blend all ingredients in a blender until smooth. Taste and adjust flavorings as desired. Let stand at least one hour and preferably overnight to blend flavors. Makes about 8 servings.

Georges_Canard replies:

05/15/2019 09:13 PM

Rated this recipe: (no rating)

True.  The online recipe includes 1/4 cup canola oil. However, the rest of the ingredients seem healthy

My suggestion is replace the canola oil and eliminate the salt.  If more spice is desired, increase the spices or add some salt free seasoning of your choice.  Use salt free beans as well.

vaporz replies:

05/28/2019 06:23 PM

Rated this recipe: (no rating)

Thank you veg4life.  Will have to give it a try.

whoster69

05/15/2019 08:31 PM

Rated this recipe:

My wife and I had this tonight.  It was pretty tasty with the right hot sauce.  I would definitely have this again.  I would like to try the Yumm sauce with it, so we will probably try that recipe too.  I would add more tomato, beans, and avocado next time.  Rating 5 out of 5.

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Nancy23

05/19/2019 05:29 PM

Rated this recipe:

This was delicious! I tripled the chili powder and cumin. This is a new favorite!
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Asolano

05/23/2019 02:43 AM

Rated this recipe:

5 stars! Enjoyed this dish. Added shredded carrot and a cashew cheese sauce as a topping. 

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sdaum

04/21/2020 05:51 PM

Rated this recipe: (no rating)

Question about the recipe: the ingredient list calls for 1/2 tsp of cumin and 1/2 tsp of chili powder, but the directions say to use 2 tsp of cumin and 2 tsp of chili powder. Which measurement is correct?

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StefaniMonet

08/27/2020 12:39 AM

Rated this recipe:

Had this tonight for dinner and YUM. I added leftover frozen homemade tofu taco meat to my bowl. Doubled the chili powder, mashed an avocado, added thawed corn, sliced jalapeño, tomato, salsa and truly enjoyed. Simple and delicious. definitely adding to the rotation. 

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This comment was last edited on 08/27/2020 12:43 AM

jimkane

06/26/2022 03:23 PM

Rated this recipe:

Super Yummy!

local fresh corn in the summer made this POP!

Reply

MaryEM

12/05/2023 01:52 AM

Rated this recipe:

This took a little time to pull together but it is one of my new favorite nutritarian meals. I will definitely use this recipe many times. I replaced the cayenne pepper with chipotle seasoning. 

Reply
This comment was last edited on 12/05/2023 01:54 AM