Nutrition plays such a crucial part in both your training regimen and your everyday life because it provides the fuel you need to feel strong and energized. One of my favorite recipes to recover after a long run in the sun is this healthy burrito bowl (probably because it reminds me of summer days from college when we’d follow up a few hours at the beach with a trip to Chipotle – but nostalgia aside, it’s a pretty tasty recipe)!
Bright and bursting with flavor, this dish comes together in minutes, so it’s perfect to whip up any night of the week. It’s also loaded with vitamin K and calcium, which are essential for supporting strong and healthy bones so you can continue to crush those training runs.
Easy Weeknight Burrito Bowl
- 2 cups quinoa, cooked
- 4 cups broccoli florets
- 4 zucchinis, diced
- 2 carrots, diced
- 1 can black beans, rinsed and drained
- 1 tbsp extra virgin olive oil
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper to taste
- 1 lime, cut into wedges
- Top with a few dollops of fresh guacamole and pico de gallo
Heat a large stovetop pan to medium-high and add the extra virgin olive oil. Swirl the pan to coat, then add the broccoli, zucchini, coriander, garlic powder, cumin, turmeric, salt and pepper. Sauté until the vegetables begin to soften, about 10-15 minutes.
Add the drained black beans and stir to combine.
To serve, add ½ cup of cooked quinoa to the bottom of four bowls. Top with the vegetable and bean mixture and a squeeze of lime juice. Finish each bowl with a spoonful of fresh guacamole and pico de gallo.
Note: This recipe is vegetarian, but you can easily add more protein to it by sautéing some ground chicken or beef and adding it to the vegetable and bean mixture before serving.