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Homemade Healthy Quinoa Burrito Bowl photo

Healthy Quinoa Burrito Bowl

This Healthy Quinoa Burrito Bowl is a delicious and nutritious meal, packed with protein and colorful veggies!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl:
  • 2 pieces skinless chicken breasts cooked and diced into bite-sized pieces
  • 4 pieces skinless chicken thighs cooked and diced into bite-sized pieces
  • 1 large butternut squash cooked and diced into bite-sized pieces
  • Salt and pepper to taste
  • Taco seasoning
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can corn drained
  • 4 cups prepared quinoa or a combination of quinoa and other grains
  • 1 1/2 cups plain Greek yogurt
  • 3 tablespoons salsa ranchera

Equipment

  • Cutting board
  • Sharp knife
  • Medium Pot
  • Baking sheet
  • Mixing bowls
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Quinoa - Rinse 1 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, reduce heat to low, and cover. Simmer for about 15 minutes or until water is absorbed and quinoa is fluffy. Set aside.
  2. Step 2: Roast the Butternut Squash - Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized pieces. Spread the squash on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for about 25-30 minutes, or until tender and slightly caramelized.
  3. Step 3: Cook the Chicken - In a large skillet, heat a bit of olive oil over medium heat. Add the diced chicken breasts and thighs to the skillet. Season with taco seasoning, salt, and pepper. Cook until heated through and slightly golden, about 5-7 minutes.
  4. Step 4: Combine the Ingredients - In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, black beans, corn, and seasoned chicken. Toss gently to combine.
  5. Step 5: Prepare the Yogurt Sauce - In a small bowl, mix the plain Greek yogurt with the salsa ranchera. This will serve as a creamy, zesty topping for your burrito bowl.
  6. Step 6: Assemble the Bowl - Spoon a generous amount of the quinoa mixture into bowls. Top with a dollop of the yogurt sauce and more salsa ranchera if desired. Garnish with fresh cilantro or avocado for extra flavor!

Notes

  • Store components separately in airtight containers for up to 4 days.
  • Reheat the quinoa and chicken mixture before serving.
  • Keep the yogurt sauce separate until ready to serve to maintain its creamy texture.