Mediterranean Diet Chipotle Burrito Bowl
Elevate your meal prep game with this Mediterranean Diet Chipotle Burrito Bowl, an irresistible fusion of bold chipotle flavors and fresh Mediterranean ingredients. Packed with protein-rich quinoa, hearty chickpeas, and a medley of sautéed vegetables like zucchini, red bell pepper, and red onion, this bowl is as nourishing as it is satisfying. The dish is perfectly balanced with creamy avocado, tangy feta cheese, and briny kalamata olives, while a zesty chipotle-lemon dressing ties everything together. Bursting with color and flavor, this quick and healthy recipe is ready in just 35 minutes and is an excellent choice for lunch, dinner, or meal prep. Whether you're a fan of the Mediterranean diet or simply seeking a wholesome, plant-forward meal with a spicy kick, this burrito bowl is sure to impress!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 cup Red onion, diced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 15-oz can Chickpeas, drained and rinsed
- 1 cup Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and sliced
- 1 cup Cucumber, diced
- 1 teaspoon Chipotle chili powder
- 1 large Avocado, sliced
- 0.5 cup Feta cheese, crumbled
- 1 medium Lemon, juiced
- 0.25 cup Fresh parsley, chopped
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add minced garlic, diced red onion, red bell pepper, and zucchini. Season with salt and black pepper. Sauté for 5-7 minutes or until vegetables are tender.
Add chickpeas to the skillet and cook for another 3 minutes, allowing them to heat through.
In a bowl, mix the remaining tablespoon of olive oil, chipotle chili powder, and lemon juice. Drizzle over the cooked vegetables and chickpeas, stirring to coat evenly.
To assemble the burrito bowls, divide the cooked quinoa among four bowls. Top each with an equal portion of sautéed vegetables and chickpeas.
Garnish each bowl with cherry tomatoes, kalamata olives, cucumber, avocado slices, crumbled feta cheese, and chopped fresh parsley.
Serve immediately and enjoy your Mediterranean-inspired Chipotle Burrito Bowl!
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 7616 mg | 331% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 48.6 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1211 mg | 93% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4879 mg | 104% | |
*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.
