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Southwest Veggie Burrito Bowls with Quinoa & Guacamole

Sarah Newman, Vegan Chickpea
  • 45 minutes
  • Serves 2

INGREDIENTS

1

Avocado, medium to large pitted

1 cup

Bell pepper

1 cup

Black beans, cooked

1 tbsp

Cherry tomatoes, fresh

1

Cherry tomatoes

2 tsp

Cilantro

1

Corn

1 tsp

Fresh or pickled finely minced jalapenos

1

Green onions

1

More cilantro

2 1/2 tsp

Powdered garlic

1 1/2 cups

Sweet potatoes

1 tsp

White onion

1 cup

Yellow onion, sweet

1 cup

Zucchini

1

Salsa

1/2 cup

Quinoa, dry

1/4 tsp

Black pepper

1/2 tsp

Chili powder

7/8 tsp

Sea salt

1 tsp

Olive oil

1 1/2 tsp

Cumin

1 cup

Water