Vegan Burrito Bowls with Spiralized Peppers and Onions
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 1 tablespoon extra virgin olive oil
- 1 large red bell pepper Blade A, noodles trimmed
- 1 large green bell pepper Blade A, noodles trimmed
- 1 small red onion Blade A, noodles trimmed
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- salt and pepper
- 2 tablespoons chopped cilantro
- 1/3 cup diced white onion
- 2 roma tomatoes chopped
- 1/2 tablespoon minced jalapeno or more if you like spice
- 1 lime juiced
- 1 cup cooked quinoa any variety will do
- 1 cup canned black beans drained, rinsed
- 1 avocado peeled, pitted, insides cubed
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the peppers and onion. Season with oregano, chili powder, garlic powder, salt and pepper. Toss well and cook until wilted, about 10 minutes.
Meanwhile, prepare the tomato mixture - place the cilantro, white onion, tomatoes, jalapeno and lime juice in a small mixing bowl and season with salt and pepper. Stir well to combine and set aside.
Once peppers and onions are done cooking, divide them onto two plates and add the tomato mixture, quinoa, black beans, and avocado. Serve.