Kale & Quinoa Burrito Bowl

Quinoa

  • 1/2 cup quinoa
  • 3/4 cup water + 2 tablespoons
  • 1/4 rounded teaspoon garlic powder
  • 1/4 rounded teaspoon onion powder
  • 1/4 rounded teaspoon mineral salt
  • 1/4 heaping teaspoon red pepper flakes

Kale

  • 1/2 bunch kale, center stem removed and julienned
  • 1 – 2 limes

Chipotle Tahini Sauce

  • 3 tablespoons tahini
  • 2 tablespoons water, plus more as needed
  • juice of 1/2 lime
  • 1/8 – 1/4 teaspoon chipotle powder
  • dash garlic & onion powder
  • pinch of salt

Pico de gallo

  • 1 small yellow onion, diced
  • 2 tomatoes, seeds removed and diced
  • 1 jalapeno, seeds removed and diced (some seeds ok for heat)
  • 1/4 cup loosely packed cilantro leaves, chopped
  • 1 lime, juice of

To serve

  • 1 can (15 oz.) black beans
  • 1 avocado, sliced
  • cilantro, chopped
  • lime wedges

Quinoa: In a medium pot, add quinoa, water, garlic & onion powder and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 minutes, fluff with fork. You will most likely have a bit of leftovers.

Kale: Rinse kale, remove the hard center stem and julienne. Either right on the cutting board or in a large bowl, squeeze the juice of 1 – 2 limes over top and mix to coat (this will help soften the kale), set aside to let the kale marinate.

Chipotle Sauce: Place all ingredients in a small bowl and mix well. Taste for flavor adjusting as needed. To thicken add a tad more tahini, to thin add more water. Set aside, the flavors will develop over a few minutes.

Pico de gallo: Dice vegetables, place in medium size bowl, add juice of 1 lime over top and mix well. Keep covered in the refrigerator for up to a week. Makes about 3 cups.

Beans: To heat or not to heat is up to you (I typically don’t). If heating, place beans with juices in small pan and heat over medium until warm. If not heating, drain and rinse beans well.

To serve: In serving bowl, place about 1 cup cooked quinoa, 3/4 – 1 cup beans, fill the rest in with kale. If using a extra large bowl, I’ll do 1/4 quinoa, 1/4 with beans and the other 1/2 I fill with kale. Top with pico de gallo, avocado and chipotle tahini sauce. A few smashed tortilla chips or pepitas (pumpkin seeds) sprinkled over top would also be a nice crunchy addition. Mix it all together and enjoy!

Serves 2

Notes:

Dressing: If you happen to have Just Mayo Chipotle (you can find it pretty easily these days at your local grocery store), you can use that as a dressing by combining a few tablespoons with water. Adjust as needed for consistency by adding more mayo to thicken and more water to thin. If you’re not a fan of heat try this Cumin-Lime Tahini Dressing, Creamy Avocado-Cucumber Dressing (something cool & refreshing) or this Cilantro-Lime Cashew Cream.

Simplify this by using your favorite ready-made pico de gallo.

© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.

Click here to read our Terms of Use/disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.