Back to Recipes

Quinoa and Black Bean Burrito Bowl

Name: Quinoa and Black Bean Burrito Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican-Inspired
Ingredients: 1 cup quinoa, rinsed; 2 cups low-sodium vegetable broth or water; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup frozen corn kernels, thawed; 1 can (15 oz) black beans, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; Salt and freshly ground black pepper, to taste; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges; 1 avocado, sliced (optional); Salsa or pico de gallo, for serving; Greek yogurt or dairy-free yogurt (optional, for topping)

By PowerProteinPlates Editorial TeamPublished May 9, 2026 | Updated Jul 22, 2026

Mexican-Inspired 40 mins high-proteinwhole-foodsmeal-prep-friendlybudget-friendly

Boost your athletic performance with this high-protein quinoa and black bean burrito bowl, packed with wholesome Mexican-inspired flavors and ideal for meal prep.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty easy

Cuisine Mexican-Inspired

Ingredients

Servings 4

1 cup quinoa, rinsed
2 cups low-sodium vegetable broth or water
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup frozen corn kernels, thawed
1 can (15 oz) black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
1 avocado, sliced (optional)
Salsa or pico de gallo, for serving
Greek yogurt or dairy-free yogurt (optional, for topping)

Powerproteinplates Athlete-Fuel Quinoa and Black Bean Burrito Bowl ingredients image

Instructions

In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, stir, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
Add minced garlic and diced red bell pepper to the skillet; cook 3-4 minutes until softened.
Stir in thawed corn, black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook 5-6 minutes, stirring occasionally, until heated through and fragrant.
Fluff cooked quinoa with a fork and transfer to a large bowl. Mix in the cooked vegetable and bean mixture until well combined.
Fold in chopped fresh cilantro and adjust seasoning with additional salt and pepper if needed.
Divide mixture evenly among 4 meal prep containers or serving bowls.
Top each bowl with sliced avocado, a lime wedge, salsa or pico de gallo, and a spoonful of Greek yogurt or dairy-free yogurt, if desired.
Store leftovers in the refrigerator and enjoy chilled or warmed for a quick, nutrient-dense meal.