While I was enjoying the summer vegetable bibimbap for breakfasts last week I could not help but think about how similar bibimbap is to burrito bowls. They are bowl rice bowls filled with meats and/or vegetables and a spicy sauce, in one case a gachujang sauce and in the other case a salsa. With that thought I had to try burrito bowls with the same late summer produce including zucchini, corn, black beans and avocado along with a fresh pico de gallo made with some fresh field ripened tomatoes for breakfasts this week! Instead of going with rice this time I went for something a little healthier, quinoa, well I actually went with a blend of quinoa and sprouted brown and wild rice. These late summer vegetable burrito bowls certainly make for some tasty, filling and healthy meals!
Of course it tastes better once it is all mixed up!
Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans
Summer fresh vegetable quinoa burrito bowls that are just packed with fresh vegetables and flavour.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 cup quinoa, rinsed
- 1 3/4 cups water or broth
- 1 cup zucchini, shredded
- 1 cup corn (optionally grilled)
- 1 cup black beans
- 1 large avocado, diced
- 1 cup pico de gallo and or salsa
- 1/4 cup green onions
- 1/4 cup cilantro, chopped
- 1/4 cup queso fresco (or feta), crumbled (optional)
- Bring the quinoa and water to a boil, reduce the heat and simmer covered until the quinoa is tender and all of the water has been absorbed.
- Assemble burrito bowls and enjoy.
Tip: Use 3 cups of already cooked quinoa to bring the time down to 10 minutes!
Option: Replace the quinoa with rice, brown rice, wild rice, farro, spelt, etc.
Option: Use salsa verde for the salsa.
Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans
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