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Vibrant Daniel Fast Quinoa and Black Bean Burrito Bowl

Daniel Fast quinoa and black bean burrito bowl - featured image
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A quick, easy, and wholesome plant-based burrito bowl that fits Daniel Fast guidelines, packed with quinoa, black beans, fresh veggies, and zesty lime dressing.

Ingredients

Scale
  • 1 cup (185g) quinoa, rinsed
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 medium red bell pepper, diced
  • 1 small red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 large lime
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, sliced
  • 2 cups fresh spinach or baby kale (optional)

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine with 2 cups (480ml) water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Drain and rinse 1 can black beans. Transfer half to a bowl and mash lightly with a fork or potato masher. Mix mashed beans with whole beans for a creamy texture.
  3. Dice 1 medium red bell pepper and finely chop 1 small red onion. Halve 1 cup cherry tomatoes and roughly chop ¼ cup fresh cilantro. If using, wash and dry 2 cups spinach or baby kale.
  4. In a small bowl, whisk together 2 tablespoons olive oil, juice from 1 large lime, 1 teaspoon ground cumin, 2 minced garlic cloves, ½ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper until well combined.
  5. In a large mixing bowl, combine cooked quinoa, black beans (mashed and whole), red bell pepper, red onion, cherry tomatoes, cilantro, and greens if using. Pour dressing over and toss gently to coat evenly. Adjust seasoning to taste.
  6. Scoop mixture into bowls and top each serving with sliced avocado and extra cilantro if desired. Optionally add hot sauce or diced jalapeños for heat.

Notes

Rinse quinoa before cooking to remove bitterness. Let quinoa rest covered after cooking for best texture. Mash half the black beans for creaminess while keeping some whole for texture. Use fresh lime juice for best flavor. Adjust seasoning to taste. Store leftovers in airtight container in fridge up to 3 days; flavors improve overnight. Reheat gently with splash of water or lime juice.

Nutrition

Keywords: Daniel Fast, quinoa, black beans, burrito bowl, plant-based, vegan, gluten-free, healthy, easy meal

Find it online: https://magnetmeal.com/vibrant-daniel-fast-quinoa-and-black-bean-burrito-bowl-recipe-easy-and-healthy-meal-idea/