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Vegan Burrito Bowls with Spiralized Peppers and Onions

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  • 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.