Healthy Quinoa Burrito Bowl
This Healthy Quinoa Burrito Bowl is a flavor-packed, nutritious meal that’s perfect for weeknight dinners or meal prep!
Equipment
- Sharp Knife
- Cutting Board
- Baking Sheet
- Large pot or rice cooker
- Mixing Bowl
- Serving bowls
Ingredients
- 2 pieces skinless chicken breasts cooked and diced into bite-size pieces
- 4 pieces skinless chicken thighs cooked and diced into bite-size pieces
- 1 large butternut squash cooked and diced into bite-size pieces
- Salt and pepper to taste
- Taco seasoning to taste
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can corn drained
- 4 cups prepared quinoa or a combination of grains
- 1.5 cups plain Greek yogurt
- 3 tablespoons salsa ranchera
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized pieces. Spread them on a baking sheet, drizzle with olive oil, and season with salt, pepper, and taco seasoning. Roast for about 25-30 minutes until tender and caramelized.
- Step 2: While the squash is roasting, rinse the quinoa. In a large pot, combine quinoa and water (or broth) in a 1:2 ratio. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Let sit for 5 minutes covered.
- Step 3: In a large mixing bowl, combine the cooked chicken, roasted squash, black beans, and corn. Fold in the cooked quinoa and adjust seasoning if desired.
- Step 4: In a separate bowl, mix Greek yogurt with salsa ranchera for a creamy topping. Adjust seasoning if necessary.
- Step 5: To serve, scoop portions of the quinoa mixture into bowls. Drizzle with the yogurt sauce and add any desired toppings.
Notes
- Substitute chicken with turkey, tofu, or tempeh for a vegetarian option.
- Brown rice or farro can replace quinoa.
- Store leftovers in an airtight container for up to 4 days.
- Freeze portions without the yogurt sauce for up to 3 months.
- Add toppings like avocado or cilantro for extra flavor.