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Quinoa & Summer Veg Burrito Bowl
  1. 1. Peel and dice sweet potato
  2. Boil in pot until soft before transferring to a baking paper lined oven tray
  3. Coat sweet potato with paprika, cumin, olive oil, salt and pepper to taste
  4. Place in 200C oven for approximately 30 minutes
  5. Slice and dice the other vegetables
  6. Heat olive oil in pan, before adding onion and corn
  7. Once onion and corn has slightly browned, add zucchini, capsicum, garlic and mdxi bean mix. – Stir occasionally
  8. Place 1/2 cup of quinoa into 3/4 cup boiling water and simmer over hot stove for 15 minutes
  9. Remove quinoa from pot and place into bowl
  10. Remove vegetables from pan once cooked and add to serving bowl
  11. Remove sweet potato from oven when brown and place on top of vegetable in bowl
  12. Crumble feta and slice avocado
  13. Add desired amount on top of other ingredients
  14. Serve and enjoy
Recipe Notes
Calories 310
Carbs 47
Fat 10
Protein 11
Serving  1/4  of mix
QuantityServes  4
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