Brain-Fueling Black Bean and Quinoa Burrito Bowls

Brain-Fueling Black Bean and Quinoa Burrito Bowls These burrito bowls are packed with protein and fiber, making them a great option for a healthy and satisfying meal. The black beans and quinoa provide a good source of plant-based protein, while the bell pepper and onion add sweetness and crunch. The chili powder gives the dish a bit of a kick, and the toppings can be customized to your liking. These bowls are easy to make and can be tailored to your own dietary needs. They're perfect for a quick and easy weeknight meal, or for a healthy lunch on the go.

**The Backstory** I first came up with the idea for these burrito bowls when I was looking for a healthy and satisfying meal that I could make quickly and easily. I had some leftover black beans and quinoa in the fridge, and I thought that they would be a great base for a burrito bowl. I added some bell pepper and onion for sweetness and crunch, and some chili powder for a bit of a kick. The result was a delicious and satisfying meal that I've been making ever since. These burrito bowls are a great way to use up leftover beans and quinoa. They're also a great way to get your daily dose of protein and fiber. And, best of all, they're easy to customize to your own liking. You can add your favorite toppings, such as salsa, guacamole, sour cream, or cheese. You can also add some grilled chicken or fish for extra protein. These burrito bowls are a great option for a healthy and satisfying meal. They're perfect for a quick and easy weeknight meal, or for a healthy lunch on the go.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup dried black beans, rinsed and sorted
• 2 cups water or bone broth
• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, chopped
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder

Instructions

1. In a medium saucepan, combine black beans and water or broth. Bring to a boil, then reduce heat and simmer for 1 hour or until tender.
2. Meanwhile, rinse quinoa in a fine-mesh sieve.
3. In a separate saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed.
4. While quinoa is cooking, heat 1 tablespoon olive oil in a large skillet. Add bell pepper and onion and cook until softened.
5. Add garlic and chili powder and cook for 1 minute more.
6. Assemble burrito bowls by layering black beans, quinoa, bell pepper mixture, and any desired toppings.
7. Enjoy!

Why It Works

• The black beans and quinoa provide a good source of plant-based protein.
• The bell pepper and onion add sweetness and crunch.
• The chili powder gives the dish a bit of a kick.
• The toppings can be customized to your liking.
• These bowls are easy to make and can be tailored to your own dietary needs.