Chipotle quinoa bowl


  • 1 cup tri color quinoa
  • 1/2 cup Black Beans  – drained & rinsed
  • Cauliflower – cut into florets
  • 1/2 bell pepper – sliced
  • 1/4 yellow onion – sliced
  • 1/4 bunch fresh cilantro
  • Lemon – juiced
  • Buffalo sauce
  • Taco sauce / Enchilada sauce
  • 1 Tbsp Avocado oil
  • 1 tsp chili lime seasoning / Tajin seasoning
  • 1 tsp Garlic powder
  • Salt
  • Optional Toppings: salsa, avocado slices, guacamole, jalapeños


For Quinoa:

  • Bring 2 cups water and 1 cup quinoa to a bowl.
  • Reduce heat to Med-low and once the water has reduced to a simmer, cover and cook for 15 min.
  • Fluff with a fork & set aside.

For cauliflower:

  • Pre-heat oven to 425
  • Add cauliflower florets to a bowl and drizzle with buffalo sauce to coat, garlic powder & chili lime seasoning.
  • Roast on a lined baking sheet for 15 minutes. Remove from oven and set aside.

For peppers & onions:

  • Add 1 Tbsp avocado oil to a pan on Med high heat.
  • When warm, add peppers, onions & a large pinch of salt. Sauté for 5 min. •Remove from heat & set aside.


  • In a bowl add 1 cup cooked quinoa, 1/2 cup black beans, 1/2 cup buffalo cauliflower, peppers, onions, and a generous drizzle of taco or enchilada sauce. Stir to combine. Season with fresh chopped cilantro, lemon (or lime) juice, chili lime seasoning & salt to taste. Top with salsa & avocado/guacamole.




Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email
Scroll to Top

join the fitness foodie family

Are you stuck in a rut with your recipes? Bored of the same old salad and steamed veggies?
Subscribe to my newsletter where you will receive free recipes, workout tips, discounts on supplements and much more!