Meal Prep Quinoa and Black Bean Burrito Bowls



For the burrito bowl base:

  • 1 cup quinoa, uncooked
  • 2 cups chicken stock/broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 15.25 oz can black beans, drained
  • 1 cup shredded cheese, we used Mexican blend
  • 1/4 cup cilantro, chopped
  • 1/2 lime, juiced

For the toppings:

  • Avocado
  • Cilantro
  • Sour cream (or Greek yogurt)
  • Extra lime


  1. Bring your chicken stock to a boil. Add your spices (chili powder, cumin, onion powder, and paprika), some salt, and your quinoa. Cover and reduce to a simmer. Cook for 15 minutes, or until the liquid has evaporated. Fluff with a fork and season to taste with salt and pepper
  2. To the quinoa, add your black beans, cheese, cilantro, and lime juice. Stir until cheese is melted and everything is combined. Taste and season as needed
  3. To assemble each burrito bowl, add a scant cup of the quinoa/black bean mixture to your tupperware and include your desired toppings. I like sour cream, avocado, cilantro, and extra lime. If you include avocado and are slicing it up in advance, make sure you squeeze lime juice over it so the avocado doesn’t brown!


Nutrition info is only for the quinoa/black bean mixture, not the toppings.