This is a ground chicken and quinoa bowl with black beans, a pile of raw vegetables, and your choice of dressing. The whole thing comes together in about 35 minutes, and the chicken-bean mixture holds well in the fridge for several days, so the second bowl is faster than the first.
Substitutions that actually work
- Ground chicken: Ground turkey works identically here — same cook time, same seasoning ratios. Just make sure it hits 165°F (74°C) internal temperature before you pull it off the heat.
- Russian dressing: Any creamy dressing works — ranch, chipotle mayo, or a plain lime-and-olive-oil mix. Skip the dressing entirely if you want to keep calories down; the spiced chicken carries the bowl on its own.
- Vegetable stock: Chicken stock gives the quinoa a slightly richer flavor. Water works in a pinch but the quinoa will taste flat.
- Black beans: Pinto beans or kidney beans are fine substitutes. Drain and rinse either way to avoid a muddy-looking bowl.
- Green beans and broccoli: These are the two vegetables most likely to be swapped based on what’s in your fridge — corn, zucchini, or shredded cabbage all work without changing the cook process.
What makes this version work
Two things matter here. First, cooking the quinoa in vegetable stock instead of water means it’s seasoned from the inside out — you’re not relying entirely on the spiced chicken to carry the whole bowl. Second, adding the black beans directly to the browned chicken and cooking them together for a full 10 minutes isn’t just warming the beans; it lets them absorb the cumin and chili powder and thickens the mixture slightly so it sits on the quinoa rather than sliding around. Skip the garnish of cilantro if you’re short on time — not worth the extra chopping board.
Troubleshooting
- Quinoa is mushy: You likely didn’t reduce the heat low enough after boiling, or you lifted the lid during simmering. Keep the heat at a true low simmer and leave the lid on for the full 15 minutes.
- Ground chicken is clumping into large chunks: Break it up with a wooden spoon or spatula as soon as it hits the pan, before it starts to brown. Once it sets, the chunks stay.
- The chicken mixture tastes bland: Ground chicken is lean and absorbs spices quickly but also loses seasoning fast if you don’t taste and adjust before serving. Add a small pinch of extra salt and cumin at the end of the 10-minute simmer, not at the start.
- Bowl looks dry after assembling: The quinoa keeps absorbing moisture as it sits. Add the dressing just before eating, not when prepping ahead, and store the quinoa and chicken mixture separately from the raw vegetables.
- Raw vegetables making the bowl watery: Cucumber in particular releases a lot of liquid once cut. Dice it just before serving rather than prepping it hours ahead.
Chicken Burrito Bowl with Quinoa & Black Beans
Love burrito bowls? Try this chicken burrito bowl with quinoa and be surprised with its goodness. This healthy bowl recipe is the perfect way to kick off a busy day.
Equipment
Medium saucepan with lid
Medium pot or skillet
Wooden spoon or potato masher
Cutting board and sharp knife
Instant-read meat thermometer
Large mixing bowl
Ingredients
1 cup quinoa - 170g
2 cups vegetable stock (vegetable broth or vegetable bouillon) - 480ml — vegetable broth or vegetable bouillon
1 lb ground chicken (minced chicken) - 450g, also called minced chicken
1 tablespoon olive oil
1 medium yellow onion - diced
2 cans black beans - 15 oz / 425 g each, drained and rinsed
2 teaspoons cumin
2 teaspoons chili powder
½ teaspoon salt
1 medium red pepper (red capsicum) - diced
1 medium cucumber - diced
1 cup green beans - about 100g, cut into 1-inch (2.5cm) pieces
1 cup broccoli - chopped
1 cup spinach - chopped
6 green onions - thinly sliced, also called scallions or green shallots
1 medium avocado - cubed
½ cup cilantro (coriander) - roughly chopped, plus extra for garnish — also called coriander- ½ cup Russian salad dressing - 120ml, or any dressing of choice
Instructions
- Wash and rinse the quinoa if it is not already pre-washed. Add 2 cups vegetable stock to 1 cup quinoa in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.1 cup quinoa, 2 cups vegetable stock (vegetable broth or vegetable bouillon)
- While the quinoa cooks, heat 1 tablespoon olive oil in a medium pot or skillet over medium-high heat. Add the ground chicken, breaking it into small crumbles with a wooden spoon or potato masher. Cook for 5–6 minutes, stirring occasionally, until the chicken is completely browned with no pink remaining and reaches an internal temperature of 165°F / 74°C.1 lb ground chicken (minced chicken), 1 tablespoon olive oil
- Add the diced onion to the pot with the chicken and cook over medium heat for 3–5 minutes, stirring occasionally, until the onion is soft and translucent.1 medium yellow onion
- Add the drained black beans, cumin, chili powder, and salt. Stir to combine and cook on medium heat for 10 minutes, stirring occasionally, until the mixture has thickened slightly and the beans have absorbed the spices.2 cans black beans, 2 teaspoons cumin, 2 teaspoons chili powder, 1/2 teaspoon salt
- While the chicken-bean mixture simmers, dice the red pepper, cucumber, and avocado. Chop the broccoli and spinach, cut the green beans into 1-inch (2.5cm) pieces, and slice the green onions. Set all vegetables aside. If you finish early, that’s fine — both the quinoa and the chicken-bean mixture hold well off the heat and the beans benefit from extra time in the spices.1 medium red pepper (red capsicum), 1 medium cucumber, 1 cup green beans, 1 cup broccoli, 1 cup spinach, 6 green onions, 1 medium avocado
- Divide the quinoa evenly among 5 bowls. Spoon the chicken and black bean mixture over the quinoa, then top generously with the prepared raw vegetables and a sprinkle of cilantro.1/2 cup cilantro (coriander)
- Drizzle with Russian salad dressing or your preferred dressing and serve immediately.1/2 cup Russian salad dressing
Notes
Storage: Keep the quinoa and chicken-bean mixture in separate airtight containers in the fridge for up to 4 days. Do not pre-cut the avocado or cucumber until ready to assemble — they deteriorate quickly. Freezer: The chicken-bean mixture freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet. Quinoa can also be frozen in portions for up to 2 months. Make-Ahead: Cook the quinoa and chicken-bean mixture on Sunday, store separately, and assemble fresh bowls throughout the week. The beans absorb more spice flavour the longer they sit. Substitutions: Swap ground chicken for ground turkey, lean ground beef, or crumbled firm tofu for a vegetarian version. Use brown rice or cauliflower rice in place of quinoa if preferred. Pro Tip: Break the ground chicken into very small pieces as it browns — use a wooden spoon or potato masher to create a fine, taco-meat-like texture that distributes evenly across the bowl. Sodium Note: This recipe contains approximately 934mg sodium per serving, primarily from the canned black beans, vegetable stock, and Russian dressing. To reduce sodium, use low-sodium black beans, low-sodium stock, and a lighter dressing.
Nutrition
Serving: 1servingCalories: 558kcalCarbohydrates: 62gProtein: 33gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 77mgSodium: 934mgPotassium: 1592mgFiber: 17gSugar: 8gVitamin A: 2487IUVitamin C: 62mgCalcium: 114mgIron: 6mg
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Frequently asked questions
Can I meal prep this for the whole week?
Yes — the quinoa and the chicken-bean mixture both keep well in the fridge for up to 4 days in separate containers. Keep the raw vegetables uncut until you’re ready to assemble each bowl, since cut cucumber and avocado deteriorate quickly.
How do I know the ground chicken is fully cooked?
Ground chicken must reach 165°F (74°C) — never serve it pink. A meat thermometer is the reliable check; visually, it should be completely white-grey with no translucent or pink areas, and the juices should run clear.
Can I use pre-cooked rotisserie chicken instead of ground chicken?
You can shred rotisserie chicken and stir it in with the beans, but the texture and flavor will be different — the spices won’t bind to shredded meat the same way they do to ground chicken cooked from raw. It still works as a fast shortcut on a busy night, just expect a looser result.
What to cook next
- Colombian Chicken Cheese Empanadas
- Chicken Macadamia Sausage Rolls
- Spicy Beef Stuffed Peppers
- Andean Chicken Potato Locro
