Healthy Burrito Bowl With Quinoa
Hi Pumpd Army!
Most think I eat Mexican food all the time but in reality I almost never eat it. However, with clean recipes like this which fit into the bodybuilders lifestyle its game on!
Luckily I figured out a way to make the burrito bowl a healthier version so now I don’t have to continue day dreaming of a Chipotle burrito bowl!
I will be honest if I could eat traditional Mexican food more often I would but as the saying goes…The taste of being fit lasts much longer than the taste of fatty meal so stick with me.
Back to the recipe here now guys, between me being at the store and obsessing and coming up with new and fresh ways to eat I have become an expert at lighting up my favorite Mexican dish. I have been on a quinoa kick lately, and I LOVE it! It’s a great substitute for rice, and frankly it tastes better.
So to make it even cleaner than a normal rice based burrito bowl, I would substitute quinoa. What’s better than a great looking, nutrient dense, protein and fiber loaded bowl of Mexican deliciousness? Not much when it comes to an evening that still needs time for a good gym session so time is a factor!
This is an easy dinner with so much nutrition (Pumpd Nutrition baby)! Lean chicken breast, black beans, corn, quinoa, avocado — a little cheese (calm down just a little)… Yup you heard right, the works! If you have been keeping up with your meal prep you probably already have some cooked chicken available and grab some quinoa because this will be a fast and easy dinner to crush out.
I typically serve this with lime vinaigrette on the side and just a squeeze of lime and some sea salt and cumin (latin flavor) to save on the calories.
For those of you that are vegan just cut the chicken and viola (feel free to add double the beans for more protein in that case)
If you make this please leave me some feedback curious to gather some thoughts, and enjoy!
Healthy Burrito Bowl With Quinoa
This recipe serves 5
Nutrition Facts: per serving: 290 calories, 8g fat, 312mg sodium, 31.5g carbs, 6g fiber, 4.5g sugars, 25.5g protein
12 oz. shredded chicken breast
2 cups quinoa
1 green bell pepper, (remove seeds and chop up)
1 red bell pepper, (remove seeds and chop up)
3/4 cup chopped onion
1/2 cup frozen corn, thawed
1/2 cup canned black beans, (make sure to drain and rinse – I prefer to cook mine)
1/2 chopped tomatoes (I seed mine)
2 tbsp. chopped fresh cilantro
For Lime Vinaigrette
1/4 cup lime juice
2 tsp. olive oil
1/4 tsp. cumin
1/8 tsp. chili powder
1/8 tsp. salt
5 tbsp. shredded reduced-fat Mexican blend cheese
2 oz. chopped avocado
Spray you non-stick spay in your pan, cook bell pepper and onion until softened, about 6 – 8 mins. Then, add corn, black beans, and tomatoes and cook until warm, about another 2 – 3 minutes. Move to a large bowl.
Add your shredded chicken, quinoa, and cilantro. Now, mix well.
In another separate bowl, whisk together lime juice, olive oil, cumin, chili powder, and salt (don’t laugh but I’ve used the blender bottle at times to do this). Now throw this in other bowl to to your liking.
Top each serving with 1 good sized pinch of cheese in a microwave safe bowl. Place in the microwave for roughly 25-35 seconds depends on power of your microwave or until cheese is melted. Throw a dollop of avocado for your healthy fat and viola! ENJOY!!!
Until next time! Make sure to leave your comments would love to hear how it comes out for many of you! Also enter your email to the right so you can join our mailing lists were sending out bonuses periodically now!