These simple vegan quinoa burrito bowls are the ideal formula to supper prep for a solid lunch or supper. It makes 5 days worth of nourishment in under 20 minutes, is pressed with supplements and tastes tasty!
I've actually never truly been a dinner prep individual. I will in general take the path of least resistance and stir something up for lunch or supper dependent on what's in my ice chest, yet what I've seen is that when time is crunched and I'm feeling focused on, I don't wind up making an all around adjusted dinner.
What's more, it brought about 5 days worth of sound, protein-rich suppers that tasted extraordinary, kept me full and spared truly well in the refrigerator.
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Ingredients
- 3 cups cooked quinoa
- 1 15 oz can black beans, drained & rinsed
- 1 cup corn fresh or frozen
- 1/2 cup chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon salt
- Juice of 1 lime
- 2 heads of romaine chopped
- 1/2 cup salsa divided
- 3 avocados halved (need 5 halves)
- Lime slivers optional
Instructions
- Prepare the quinoa salad by combining the quinoa, beans, corn, cilantro, spices and lime juice in a large bowl. Stir together until combined.
- Using 5 glass containers, add two cups of romaine, 1 1/2 cups of quinoa mixture, 1 - 2 tablespoons of salsa and 1/2 an avocado.*
- Garnish with lime wedges and a sprinkle more cilantro if desired. Seal containers and place in fridge for up to 5 days.
Recipe Notes
* recipe will leave you with 1/2 of an extra avocado. save in fridge or freeze and add to smoothies!
For more detail : bit.ly/2quxKLR
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