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One Pot Kitchen Sink Burrito Bowls

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Amy Davis

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 5 cloves garlic
  • 1 small red onion
  • 3 small carrots
  • 1 zucchini
  • 1 yellow squash
  • 1 tbsp taco seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste
  • 1/2 cup quinoa
  • 1/2 cup vegetable broth
  • 1 can corn
  • 1 can pinto beans
  • 1 cup fresh spinach
  • 1 lb rotisserie chicken, shredded

Instructions

  1. Chop bell pepper, onions, carrots, squash, and zucchini into small, 1-in pieces. Mince garlic. 

  2. Add olive oil, bell peppers, garlic, onion, and carrots to large pot. Saute for about 5 minutes. 

  3. Add chili powder, cumin, taco seasoning, salt, and pepper. Stir to combine. 

  4. Add zucchini and squash, quinoa, and veggie broth. Stir to combine and let cook for about 15 minutes covered, until all liquid is absorbed. 

  5. Once quinoa is fully cooked, add corn, beans, spinach, and chicken. Stir until all ingredients are combined and spinach is wilted.

  6. Serve with avocado, greek yogurt, salsa, or any other desired toppings!

Recipe Notes

NUTRITION FACTS:

350 calories, 11g fat, 2g saturated fat, 35g carbohydrates, 7g fiber, 7g sugar, 29g protein