Healthy Burrito Bowl

5 from 2 votes

Skip the tortilla and put your burrito in a healthy burrito bowl. This healthy burrito bowl recipe is loaded with spicy beans, roasted vegetables, brown rice and quinoa, and topped with a creamy chili sauce.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Entrees

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 356kcal

Author: Kathy Carmichael

Ingredients

Brown Rice/Quinoa

2 cups prepared brown rice
2 cups prepared red quinoa

SPICY PINTO BEANS

2 cans pinto beans drained and rinsed
1 Tablespoon Taco seasoning

Roasted Vegetables

3 cups butternut squash, peeled, and cut into 1 inch cubes
1 red onion cut into slivers
1 red bell pepper cut into bite sized pieces similar to the the butternut squash pieces
2 limes, juiced
1 Tablespoon taco seasoning

OPTIONAL

1 cup grape tomatoes, cut in alves
1 cup corn salsa
¼ cup cashew sour cream
2 avocados cut into thin slices
1 jalapeno, deseeded, deveined, and sliced thin
¼ cup salsa of choice
½ cup creamy green chili sauce
¼ cup Chopped cilantro

Instructions

Brown Rice/Quinoa

Prepare brown rice according to directions (I cup uncooked brown rice yields 2 cups cooked brown rice); I always make a large batch to use for the week.
Prepare the quinoa according the directions. 2 cups of cooked quinoa, measure out ⅔ cup of dry quinoa. To cook the quinoa, you will use a 2:1 ratio of liquid to quinoa, or 2 cups of water for every 1 cup of dry quinoa
Mix brown rice and quinoa together, and set aside.
If preparing the brown rice and quinoa ahead of time, refrigerate and reheat when ready to use.

Roasted Vegetables

Preheat the oven to 400 degrees (or if using an air fryer 375 degrees)
Peel and cut the butternut squash into 1 inch cubes.
Slice the onion into slivers.
Cut the red pepper into bite-sized peices similar to the butternut squash.
Place the cut butter nut squash, onion, and red bell pepper into a bowl.
Add the juice of 2 limes and 1 Tablespoon of taco seasoning.
Using a spoon or your hands, toss the vegetables with the lime juice and taco seasoning.
If time permits, refrigerate to allow the flavors to develop for an hour, or overnight.
Pour vegetables onto a baking sheet, lined with parchment paper or a silicone baking mat, and roast for 30 minutes.
If using an air fryer, place vegetables on the aor fryer pan in a single layer.
Cook at 375 for 15 minutes, tossing the vegetables half way through cooking.

Assembling the Bowl

Place 1 cup of the borwn rice/quinoa mixture in the base of the bowl.
Add ¼ of the roasted vegetables, pinto beans, and corn salsa.
Top with fresh slices of avocado, cut tomatoes, and sliced jalapenos,
Garnish with a salsa, cashew sour cream and cilantro.
Drizzle with creamy green chili sauce.

Notes

I like to combine brown rice with quinoa or another grain for texture as well as nutritional benefits. Or, I like to combine brown rice and greens for a nutrient-dense healthy burrito bowl recipe.
If butternut squash isn't your thing, choose sweet potatoes instead for a similar flavor profile.
Instead of sliced avocado, add your favorite guacamole.
Healthy burrito bowls store well in the refrigerator for up to 5 days; however, I suggest leaving off the avocado, cilantro, and creamy green chili sauce until ready to serve.
When I meal prep healthy burrito bowls, I often put the vegan sour cream, the chili sauce, and the avocado into different smaller containers to add when serving.
When working with jalapenos, wear gloves and remove the seeds and veins before cutting.
For those who don't like cilantro, parsley or Mexican oregano is a get substitute.
To make it fun, make a burrito bowl bar where everyone can add their own ingredients, based on personal preference. My kids love when I do this!

Nutrition