Black bean and quinoa burrito bowls with mixed vegetables and avocado

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Black bean and quinoa burrito bowls with mixed vegetables and avocado

Dairy-Free, Soy-Free, Family-Friendly, Gluten-Free, Diabetes-Friendly, Lean & Clean, Vegan

2 Servings, 520 Calories/Serving

20 Minutes

Buddha bowls get a Tex-Mex twist with our cumin spice blend toasted with onion and bell pepper for a vegan burrito bowl you can whip up in just 20 minutes.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ⅓ cup white quinoa
  • 1 organic red onion
  • 1 organic red bell pepper
  • 1 organic zucchini or other summer squash
  • 1 cup cooked black beans
  • 1 organic avocado
  • 1 organic lime
  • Cumin spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories: 520, Protein: 14g (28% DV), Fiber: 18g (72% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 45mg (2% DV), Carbohydrates: 63g (21% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and ⅔ cup [1⅓ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the vegetables and avocado.

2

Prep the vegetables and avocado

  • Peel the onion, cut in half lengthwise, then lengthwise into ½-inch-thick slices.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch-wide strips.
  • Trim the ends from the zucchini; cut the zucchini on the diagonal into ½-inch-thick slices.
  • Rinse the black beans.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Zest and juice the lime, keeping the zest and juice separate. Measure 1 teaspoon [2 tsp] juice for the avocado; set aside the remaining juice and the zest for the quinoa. [Zest 1 lime; juice both limes.]
In a small bowl, combine the avocado and 1 teaspoon [2 tsp] lime juice, season with salt, and toss to coat. Let stand while you prepare the rest of the meal.

3

Cook the vegetables

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 5 to 6 minutes. Stir in the cumin spice blend and cook until fragrant, 1 to 2 minutes. Transfer to a plate and season to taste with salt and pepper. Do not clean the pan.
In the same pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

4

Finish the quinoa

  • Coarsely chop the cilantro; set aside half for garnish.
To the pot with the cooked quinoa, stir in the beans, lime zest, remaining lime juice, and half the cilantro. Season generously with salt and pepper.

Serve

Transfer the quinoa to individual bowls and top with onion, bell pepper, zucchini, and avocado. Garnish with the remaining cilantro and serve.
Kids Can!
  • Rinse the quinoa.
  • Rinse the black beans.
  • Scoop out the avocado.
  • Juice the lime.
  • Divide the cilantro.