VIDEO: Meal-Prep Vegetarian Quinoa Burrito Bowl

VIDEO: Meal-Prep Vegetarian Quinoa Burrito Bowl

Throw all of your ingredients for this Meal Prep Sheet Pan Tofu Quinoa Burrito Bowls on a baking sheet and you’ve got a delicious, vegetarian meal ready for the entire week!

Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
Fat 13 Carbs 58 Protein 21
Yield 4 1x


For the Quinoa

  • 1 cup white quinoa
  • 2 cups water

For the Tofu

  • 14 oz. firm tofu
  • 2 tablespoons olive oil, divided
  • 1/2 tablespoon chili powder
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the Peppers

  • 2 large peppers, sliced (any color)
  • 1 medium purple onion, sliced
  • 1.5 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the Black Beans

  • 1 15-oz. can black beans
  • juice of 1 lime
  • 1 teaspoon cumin
  • 1/8 teaspoon salt


  • avocado
  • fresh cilantro
  • lime wedge


For the Quinoa

  1. In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 15-20 minutes or until all the water has evaporated.

For the Tofu and Peppers

  1. Preheat oven to 400ºF. Spray a baking sheet with cooking spray and set aside.
  2. Remove tofu from packaging and place between two pieces of paper towel or wrap in a tea towel. Place the wrapped tofu on a plate and put a cast-iron pan on top of the tofu (or anything heavy). Let sit for 10 minutes in order to remove as much moisture as possible.
  3. Slice peppers and onion and then place in a medium-sized bowl. Add olive oil and spices and toss until combined. Place on one half of the baking sheet.
  4. Remove tofu from the towel and chop into bite-sized cubes. In a medium-sized bowl, toss tofu with spices.
  5. Heat a large skillet over medium/high heat and add olive oil. When olive oil is fragrant, add tofu and saute for 5 minutes. Then, transfer to baking sheet.
  6. Bake tofu and peppers at 400ºF for around 15 minutes, tossing halfway.

For the Black Beans

  1. Heat a small pot over medium/high heat.
  2. Place all ingredients for the beans into pot and bring to a boil. Once simmering, remove from heat.

Assemble bowls by equally separating quinoa, tofu, peppers, and black beans into four equal bowls and enjoy! Serve with avocado, fresh cilantro, and a squeeze of lime.

Tips & Notes

Will last in the fridge for up to 5 days!

Nutrition Facts

Serving Size: 1/4 Calories: 411 Sugar: 9 Fat: 13 Carbohydrates: 58 Fiber: 13 Protein: 21