Mediterranean Diet Burrito Bowl with Guacamole
Elevate your healthy eating game with this irresistible Mediterranean Diet Burrito Bowl with Guacamole! Combining the vibrant flavors of fresh veggies, fluffy quinoa, creamy feta, and zesty Kalamata olives, this dish offers a delightful twist on the traditional burrito bowl. Packed with plant-based protein from chickpeas and topped with homemade guacamole bursting with lime and cilantro, this recipe is as nutritious as it is delicious. The tangy lemon-paprika dressing ties everything together, creating a perfect balance of bold Mediterranean and wholesome Tex-Mex flavors. Ready in just 35 minutes, this versatile bowl is ideal for meal prepping, a quick weeknight dinner, or a refreshing lunch. Healthy, hearty, and loaded with texture, it’s a flavor-packed way to satisfy your cravings while embracing the Mediterranean diet lifestyle!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Extra virgin olive oil
- 1 medium Red onion
- 1 cup Cherry tomatoes
- 1 cup Cucumber
- 0.5 cup Kalamata olives
- 1 15-ounce can Chickpeas
- 0.5 cup Feta cheese
- 0.25 cup Parsley
- 1 large Lemon
- 0.5 teaspoon Paprika
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 Avocados
- 1 Lime
- 0.25 cup Cilantro
- 1 Garlic clove, minced
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove its natural coating, which can taste bitter.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and tender.
While the quinoa is cooking, chop the red onion, cherry tomatoes, cucumber, and parsley. Cut the Kalamata olives in half. Rinse and drain the chickpeas.
In a large mixing bowl, combine the cooked quinoa, red onion, cherry tomatoes, cucumber, Kalamata olives, chickpeas, and chopped parsley.
Crumble the feta cheese over the quinoa mixture.
In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, the juice of the lemon, paprika, salt, and black pepper. Pour this dressing over the quinoa mixture and toss everything to combine well.
For the guacamole, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until you reach your desired consistency.
Add the juice of the lime, minced garlic clove, and chopped cilantro to the avocado. Mix until well combined. Add salt to taste.
To serve, divide the quinoa mixture among four bowls. Top each bowl with a generous scoop of guacamole.
Optionally, garnish with extra slices of lime and a sprinkle of extra parsley or feta cheese.
Nutrition Facts
Calories |
2801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 37.0 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 927 mg | 71% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4395 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
