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Veggie Burrito Bowl

15 Minute Veggie Burrito Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 15 minutes



  • 170g uncooked quinoa

  • 4 tablespoon lime juice

  • Zest of one lime

  • 50g coriander, chopped

  • 1 can black beans

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 25 cherry tomatoes quartered

  • 1/2 diced red onion

  • 1 tablespoon jalapeno pepper, minced

  • 2 avocados


  1. Cook the quinoa as per pack instructions. Then stir in half of the lime juice, lime zest and half of the chopped coriander.

  2. In a small sauce pan, mix the black beans and their liquid with the cumin and oregano over medium heat. Stir occasionally until the beans are hot.

  3. Throw the ingredients for the pico de gallo in a bowl and toss well (tomatoes, diced red onion, minced jalapenos, 25g coriander and 2 tablespoons of lime juice).

  4. Finally, divide the quinoa in four tupperwares. Add a quarter of the black beans to each. Top with pico de gallo, and avocado.

  5. Can be made ahead of time and assembled when ready to eat. You can either reheat the quinoa and beans, or enjoy them at room temperature. The avocado may brown so do this at the last minute and squeeze with lime juice.


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Hope you loved it!

Rosie ❤️


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