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To create tasty gluten-free burrito bowls, gather these main ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 can black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 avocado, diced - 1 small red onion, diced - 1 jalapeño, minced (optional) These ingredients bring a mix of flavors and textures. Quinoa serves as a hearty base. Black beans add protein. Corn gives sweetness, while bell pepper and onion add crunch. Seasoning brings your burrito bowls to life. Use these essential spices: - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 lime, juiced Cumin offers warmth, and smoked paprika gives a nice depth. Lime juice adds a zesty kick. Salt and pepper balance the flavors. Want to boost the flavor? Try these optional add-ins: - Fresh cilantro, chopped for garnish - Olive oil for sautéing - Additional veggies like zucchini or spinach Cilantro adds freshness. Olive oil helps sauté the veggies, enhancing their taste. You can swap in other veggies to suit your palate. Each choice makes your dish more personal and exciting. {{ingredient_image_1}} Start by bringing 2 cups of vegetable broth to a boil in a pot. Once boiling, add 1 cup of rinsed quinoa. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa is ready when it's fluffy and the liquid is gone. After cooking, let it sit covered for 5 more minutes. Use a fork to fluff the quinoa gently. This step is key for a light texture. While the quinoa cooks, heat a splash of olive oil in a pan over medium heat. Add 1 diced red onion. Sauté it for about 3 to 4 minutes until it softens. Next, if you like heat, add 1 minced jalapeño. Then stir in 1 diced red bell pepper and 1 cup of corn. Sprinkle in 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Sauté everything for another 5 minutes until the bell pepper is tender. This process adds deep flavor to your bowl. In a large bowl, combine the cooked quinoa with the sautéed vegetables. Add 1 can of drained and rinsed black beans and the juice of 1 lime. Gently mix everything together until well combined. Divide the mixture into meal prep containers. Top each bowl with diced avocado and garnish with fresh cilantro. This adds a nice pop of color and flavor. Seal the containers and store them in the fridge for up to 4 days. Enjoy your tasty, healthy meal prep burrito bowls! To cook quinoa well, rinse it first. Rinsing helps remove bitter saponins. Next, use two cups of vegetable broth for each cup of quinoa. Bring the broth to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. Once done, let it sit covered for 5 minutes. Fluff it with a fork to make it light and airy. Meal prepping saves time and keeps meals fresh. Start by cooking all grains and proteins in bulk. Use clear containers to show off the colors. This makes the meals more appealing. Label your containers with dates and contents. Store them in the fridge for easy access. Prepare fresh ingredients to add just before eating. This keeps your bowls fresh and tasty. Presentation is key for meal prep. Use clear containers to highlight your layers. Start with a base of quinoa, then add sautéed veggies. Top with black beans and diced avocado. Sprinkle fresh cilantro on top for a pop of color. Add a lime wedge for extra zing. This not only looks great but also makes your meal exciting to eat. Pro Tips Perfectly Cooked Quinoa: Rinse the quinoa thoroughly before cooking to remove its natural coating, which can make it taste bitter. This ensures a fluffier texture after cooking. Vegetable Variations: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, spinach, or even roasted sweet potatoes can add a delicious twist. Meal Prep Containers: Use clear glass containers for meal prep. Not only do they look appealing, but they also help you see the ingredients at a glance and are microwave-safe. Flavor Boost: For an extra layer of flavor, consider adding a tablespoon of your favorite hot sauce or a sprinkle of nutritional yeast before sealing the containers for a savory umami kick. {{image_2}} If you want a veggie-packed bowl, skip the meat. Use beans for protein. Black beans add great taste and fiber. You can also add grilled vegetables for extra flavor. For meat lovers, chicken or turkey fits well. Just cook the meat first, then mix it with the veggies. Ground beef or shredded pork also works great in these bowls. If you are watching carbs, try using cauliflower rice instead of quinoa. It has a similar texture and absorbs flavors well. You can make it by grating cauliflower. Just sauté it with the same spices. This swap lowers the carb count but still gives you a filling meal. Zucchini noodles are another fun option to try. You can easily adjust these bowls to fit your needs. If you have a corn allergy, leave it out and add extra peppers. For those who can't eat beans, try chickpeas or lentils. If you're avoiding nightshades, skip the jalapeño and red pepper. Just remember to keep the spices to add flavor. Each swap can make a tasty bowl that suits you! To keep your gluten-free meal prep burrito bowls fresh, use airtight containers. Glass containers work well and let you see the layers. Make sure to let the bowls cool down before sealing them. This prevents moisture from building up inside the containers. These burrito bowls are great for meal prep. They last in the fridge for up to four days. After that, the veggies may lose some crunch and flavor. For the best taste, eat them within this time frame. If you want to store your bowls longer, freezing is a good option. Assemble the burrito bowls without adding avocado or cilantro. These ingredients do not freeze well. Place the bowls in freezer-safe containers. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat them in the microwave or on the stove until hot. The best way to make gluten-free burrito bowls is to start with quinoa. Rinse one cup of quinoa under cold water. Then, boil two cups of vegetable broth. Add the rinsed quinoa to the broth, cover, and simmer for about 15 minutes. This makes the quinoa fluffy. While it cooks, sauté diced red onion and bell pepper until soft. Add corn, black beans, and spices. Mix it all together with lime juice. Serve it fresh in meal prep containers. Yes, you can use other grains instead of quinoa. Brown rice, farro, or even millet work well. Just make sure the grains are gluten-free. Each grain has a different cooking time and texture. Adjust the liquid amount based on the grain you choose. Follow the package instructions for cooking times. This gives you flexibility in your meal prep. Yes, burrito bowls are suitable for freezing. Just make sure to let them cool completely before freezing. When you’re ready to eat, thaw them overnight in the fridge. Then, reheat them in the microwave or on the stove. The flavors will still taste great, and the texture will hold up well. To make this recipe vegan, ensure all ingredients are plant-based. The current recipe is already vegan-friendly. Use vegetable broth, black beans, and fresh veggies. You can add tofu or tempeh for extra protein. Just sauté them along with the other veggies. This keeps your meal tasty and fulfilling. In this blog post, we explored how to create tasty gluten-free burrito bowls. We covered the key ingredients, including spices and add-ins. You learned step-by-step methods for cooking quinoa and sautéing veggies. I shared helpful tips on meal prep and presentation. We also looked at variations for different diets and allergies. As you try these bowls, remember they can be easy to customize. Enjoy making your own delicious, healthy meals!

Gluten Free Meal Prep Burrito Bowls

A nutritious and colorful burrito bowl made with quinoa, black beans, and fresh vegetables, perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 unit red bell pepper, diced
  • 1 unit avocado, diced
  • 1 small red onion, diced
  • 1 unit jalapeño, minced (optional)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste unit salt and pepper
  • 1 unit lime, juiced
  • for garnish unit fresh cilantro, chopped
  • as needed unit olive oil

Instructions
 

  • In a medium-sized pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and all liquids are absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  • While the quinoa is cooking, heat a splash of olive oil in a pan over medium heat. Add the diced red onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced jalapeño (if using), diced red bell pepper, corn, cumin, smoked paprika, and season with salt and pepper. Sauté for another 5 minutes until the bell pepper is tender.
  • In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, black beans, and lime juice. Gently mix until everything is well combined.
  • Divide the quinoa and vegetable mixture into meal prep containers. Top each bowl with diced avocado and garnish with freshly chopped cilantro.
  • Seal containers and store in the refrigerator for up to 4 days.

Notes

Serve in clear containers to showcase the colorful layers, and add a lime wedge on the side for extra zest.
Keyword burrito bowls, gluten free, meal prep