Weeknight Burrito Bowls

I have a super simple recipe for you today, friends – burrito bowls! I really do enjoy some good ole’ Tex-Mex and could very happily eat tacos or burritos several times a week…but I don’t. I tried that my freshman year of college in Texas and that didn’t work out so well for me, so here is a slightly healthier (and gluten free!) version instead that I work into our dinner rotation pretty frequently – its always a hit! And if you needed any more reasons to want to try this, the whole meal comes together in less than 30 mins, which I know for me, is a necessity these days with hangry toddlers and the almighty dinner-to-bedtime-schedule to stick to. So without further ado, let’s get to cookin’!

You’ll need: (for about 4 servings)

1 pound ground turkey (you can also use chicken, beef or pork, depending on your taste preference…or what’s on hand!)
1 tsp each onion powder and garlic powder
1/2 tsp each salt and pepper
1 tsp ground cumin
1/2 tsp paprika
pinch of cayenne pepper *(all spices are approximate measurements — season to taste!)
1 cup quinoa
2 cups water
Toppings: 2 diced roma tomatoes, approximately 1-2 cups shredded lettuce, 1 can black olives (chopped), 1 avocado (sliced or mashed), 1 cup sour cream, dash of hot sauce

What To Do:
Start by getting your meat in a pan and started browning — I pressure cooked mine because it was frozen, drained most of the water off, and then used the sauté setting on the Instant Pot to brown it. Add your spices and allow the meat to get nice a browned and mixed thoroughtly.

Next, go ahead and get your quinoa cooking while your meat is browning away – (the key to making dinner in 30 mins or less is MULTITASKING!) Rinse the quinoa in a fine mesh strainer; no one likes dusty quinoa. Use 2 cups of water to 1 cup of quinoa – all them both into a medium saucepan with a pinch of salt, bring to a boil, and then cover and simmer until all the liquid is absorbed, about 10-15 minutes. Fluff quinoa with a fork before you serve to loosen up the grains.

While still keeping an eye on your meat, go ahead and get your toppings ready to go – start slicing and dicing and making it all look beautiful – check out all of those colors! (P.S. this is a totally customizable recipe – if you’re going dairy-free, skip the sour cream and cheese, and add in some beans instead. If you’re more adventurous than me, add some fresh jalopenos or chilis to your bowl. Swap out basic cheese for the more authentic Mexican Cotija cheese. Squeeze fresh limes over your bowl and add chopped fresh cilantro to the top to add a bit of freshness and tang – I really like to add cilantro but hubby thinks that cilantro is evil so I’m not allowed to buy it and taint our fridge anymore….enjoy it for me please!! )

That’s about done! Layer quinoa, meat, cheese and toppings in a bowl and have the best dinner ever! Delicious, nutritious and really filling!

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