Meal-Prep Vegetarian Quinoa Burrito Bowls (Fresh, Filling & Plant-Based)
If you’re looking for a satisfying, plant-based meal prep recipe that stays fresh for days, these Vegetarian Quinoa Burrito Bowls are exactly what you need.
Ingredients
- 600 g cooked quinoa
- 425 g canned black beans drained and rinsed
- 150 g corn fresh or frozen
- 15 g chopped fresh cilantro
- 1 teaspoon cumin 2 g
- ½ teaspoon salt 3 g
- Juice of 1 lime 30 ml
- 2 heads romaine lettuce about 500 g, chopped
- 120 g salsa divided
- 3 avocados halved (use 5 halves total)
Optional: lime wedges for garnish
Instructions
Prepare the Quinoa Mixture
- In a large bowl, combine:
- Cooked quinoa
- Black beans
- Corn
- Cilantro
- Cumin
- Salt
- Lime juice
- Stir until evenly combined.
- Taste and adjust salt or lime juice if needed.
Assemble the Meal Prep Containers
- Using 5 glass meal prep containers, divide ingredients as follows:
- About 150 g romaine lettuce per container
- About 300 g quinoa mixture per container
- 1–2 tablespoons salsa
- ½ avocado per container
- Garnish with extra cilantro and lime wedges if desired.
Store
- Seal containers and refrigerate for up to 5 days.
- For best texture, add avocado just before eating if prepping more than 2–3 days ahead.