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Quinoa, Lentils, Black Beans, baby spinach, and roasted red peppers and onions in a large serving dish
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Quinoa, Lentil and Black Bean Burrito Bowl

Here's an easy summertime meal that's loaded with flavor and protein, Quinoa, Lentil and Black Bean Burrito Bowl!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: TexMex
Servings: 6 servings
Author: Joanie Zisk

Ingredients

  • 1 yellow onion , thickly sliced
  • 1 red pepper , thickly sliced
  • 1 tablespoon olive oil (plus more for drizzling)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups quinoa , cooked
  • 2 cups lentils , cooked
  • 1 can black beans , rinsed and drained
  • 1 cup fresh baby spinach , chopped
  • 1/4 cup green onions , chopped
  • balsamic vinegar

Instructions

  • Heat oven to 425 degrees F.
  • Spread the onion slices and red pepper slices evenly on a large baking sheet. Drizzle with the olive oil, salt and pepper. Mix with your hands.
  • Bake in the oven for 25 minutes. Remove from the oven and set aside.
  • TO PREPARE THE BURRITO BOWL
  • Spoon each of the ingredients side by side onto the plate or bowl.
  • Top with 1/4 cup chopped green onions
  • Drizzle with olive oil and balsamic vinegar.

Notes

This dish makes a very pretty showing with all of the ingredients placed in a bowl together but you can also make individual bowls instead.