Satisfy Your Tex-Mex Craving: Black Bean Burrito Bowl with Broccoli, Beet, and Cilantro Tahini

 I can’t believe we’re nearly half way through February. Where does the time go? Life has been busy lately, and 2017 is rolling by at a pace that makes 2016 seem like a total slow poke. When the going gets tough, it really helps me to have veggies prepared and ready in the fridge to throw in a bowl for an easy lunch. 

This burrito bowl is is a result of “throwing things together.” It’s gluten free and vegan,  with a killer oil-free cilantro tahini dressing.

Baked broccoli and raw beet add texture and flavor, black beans and quinoa add protein and healthy carbs, and the dressing adds healthy fats. It’s got all the bases covered. 

My favorite part might be the oil free cilantro tahini dressing. Cilantro is quickly becoming my favorite herb lately, and throwing it into my basic tahini dressing recipe was the best idea I’ve had in a long time. It gives the dressing a little extra something and turns it a beautiful pale green. 

I left my beets raw because I like the crunch, but you can steam them if you’d prefer the bowl to be completely cooked.

If you love this meal, I recommend preparing all of the veggies in advance and storing separately to throw into meals!

Black Bean Burrito Bowl with Broccoli, Beet, and Cilantro Tahini
Serves 3
Quick and easy gluten free and vegan burrito bowl packed with protein and colorful veggies. Topped with a delicious and creamy oil-free green cilantro tahini dressing. Enjoy this bowl as weekday lunches or a quick dinner.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the bowl
  1. 1 head broccoli, broken into florets
  2. 1 tsp avocado oil
  3. Himalayan sea salt
  4. Black pepper
  5. 1.5 cups cooked quinoa, any color
  6. 6 cups arugula or green of choice
  7. 1 bunch rainbow beets (or any color beet), peeled and finely diced
  8. 1 can black beans, drained and rinsed
For the dressing
  1. 1/4 cup raw tahini
  2. 3 TBS lemon juice
  3. 1/4 cup water
  4. Himalayan sea salt
  5. Black pepper
  6. 1/4 cup cilantro leaves, packed
For serving
  1. Black sesame seeds
  1. Preheat the oven to 400 and line a baking pan with parchment paper.
  2. Place broccoli florets on the pan and drizzle with avocado oil and season with salt and pepper. Bake for 15- 20 minutes, until florets are well browned.
  3. While the broccoli is baking, prepare your quinoa if you haven't already done so.
  4. Make your dressing by mixing ingredients Tahini - cilantro in a high speed blender.
  5. To assemble, fill bowls with quinoa and arugula and top with cooked quinoa, diced beet, black beans, and baked broccoli. Drizzle with cilantro tahini dressing and garnish with black sesame seeds.
  6. Store leftovers separately in the fridge for 3-5 days.
Wise + Well

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Lauren Kirchmaier
Written by Lauren Kirchmaier
Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and blog