Roasted Bean & Broccoli Burrito Bowl
1 15oz. can Cannellini Beans (White Kidney Beans)
1/2 yellow onion
1 large broccoli – use the whole thing!
2 tablespoons olive oil
1 tablespoon tamari
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon coriander
2 cloves garlic, minced
1 tablespoon lime juice
1/4 cup cilantro, chopped
salt & pepper to taste
1/2 uncooked quinoa
1 cup water
Parma-Veg Vegan Parmesan
Preheat your oven to 430 degrees and rinse and air dry the beans.
Chop onions and broccoli into medium chunks, including the broccoli stem. Put in a large bowl with the beans.
Pour oil, tamari and spice blend over the veggies and beans and mix until covered. Set the bowl aside for later use.
Pour out the bowl on a cookie sheet lined with parchment paper and bake for 20 minutes.
While the veggies and beans bake, mince the garlic, and cook the quinoa (instructions below).
After 20 minutes, mix garlic into the baked veggies and beans and put back in the oven for another 15 minutes. The broccoli may look a little burnt, and the beans may have opened up – which is a good thing!
Once done baking, throw the mixture back into the bowl you used prior. Add lime juice, chopped cilantro, salt and pepper to taste and toss.
Scoop quinoa into bowls and add the veggie and bean mix on top. Add any topping you like! We like chopped spinach, avocado, parsley and a sprinkle of Parma-Veg.
Add 1/2 cup of quinoa to a small pot, as well as 1 cup of water and bring to a boil. Once it has reached it’s boiling point, turn the temperature down, cover with a lid and simmer for 15 minutes. Fluff with a fork and set aside until ready to serve.
Add on or alternatives:
Replace the beans with chickpeas or navy beans
Replace cilantro with parsley
Add red pepper or carrots to the baking portion (if adding more veggies, adjust the oil by one tablespoon)
Replace quinoa with bulgur wheat or rice, or make it just greens for a burrito salad
Top with salsa or hummus for more moistness, or add seeds for some crunch