Quinoa Burrito Bowl With Lime-Cilantro Vinaigrette

From the baked and caramelized sweet potatoes and corn to the tangy lime and cilantro vinaigrette, this burrito bowl is a must-have for anyone who enjoys delicious ingredients packed together in one bowl. This meal is packed with tons of fortifying nutrients like vitamin A, fiber and B vitamins!

Diana Rodelo CopyrightsIngredients


1 cup of white quinoa

2 cups of water or vegetable broth

1 tablespoon of oil

½ teaspoon of salt

Roasted Vegetables 

1 large sweet potato

[peeled and cut into ½ inch chunks]

2 ears of corn [husked]

½ teaspoon of chili powder

1 tablespoon of oil

1 teaspoon of salt

1 teaspoon of black pepper

Fresh Produce

2 cups of cherry or baby heirloom tomatoes

[washed, patted dried & sliced in half]

Diana Rodelo CopyrightsLime-Cilantro Vinaigrette

1 small garlic clove {minced}

2 tablespoons of fresh lime juice

¼ teaspoon of sugar or stevia

1/4 teaspoon of cumin spice

1 teaspoon of salt

2 tablespoons of olive oil

2 tablespoons of fresh cilantro [chopped]

Diana Rodelo CopyrightsOptional Toppings

Cotija Cheese

Sour cream [vegan or regular]

Lime wedges

Cilantro leafs


Avocado [sliced or mashed]


Preheat your oven to 350 degrees F.


Place a medium pot onto the stovetop and turn the heat to a medium-high. Pour in the oil and let it heat before adding the quinoa. Once the oil is hot add in the grain and stir to combine. Pour in the water or broth, salt and mix. Let the quinoa come to a rolling boil and once the quinoa has boiled, lower the heat to a medium-low. Cover the pot and let the quinoa cook for 15 minutes. Once cooked place the quinoa to cool and set aside for later assembly.

Diana Rodelo CopyrightsRoasting Vegetables

On a large sheet tray or cookie sheet place parchment paper or aluminum foil onto the tray for faster cleanup. Place the cubed raw sweet potatoes on one side of the sheet tray and on the other side place the corn ears. Toss your two vegetables with oil making sure to coat completely, sprinkle the salt and chili powder onto the vegetables and place them into the oven for 30-35 minutes or until cooked. Once the vegetables cook and its safe to handle, cut the corn kernels off the cobs and set aside.

Making Your Dressing!

In a food processor, blender or using a small bowl and fork, start by adding all of the lime-cilantro ingredients — see above — into the bowl, processor or blender. Pulse or mix thoroughly until the sugar dissolves and the vinaigrette is mixed.

* I like adding a bit of the vinaigrette onto the sliced tomatoes just to add another layer of flavor (season tomatoes with a bit of salt).

To Serve

In two separate serving bowls evenly divide the quinoa making a bed of quinoa inside of each bowl. Evenly divide and place your cubed sweet potatoes, corn kernels, sliced tomatoes and the additional toppings you’d like to add onto the burrito bowl  (see toppings above). Lastly, drizzle the tops of the burrito bowl with a lime-cilantro vinaigrette and serve with lime wedges on the side.

Cooking Tip 

Ear corns – If you’d like to get a much more charred look on the corn, place the corn onto a cookie sheet or tray sheet and heat your broiler to high (place the oven rail on the top setting of your oven). Meanwhile toss your corn ears with a bit of oil about 1 tablespoon and season it with salt and chili powder. Place the corns into the oven and let them broil for 8 to 10 minutes. Follow remaining steps above.

Diana Rodelo CopyrightsDiana Rodelo CopyrightsDiana Rodelo Copyrights

Content and images by: Diana Rodelo

For more food recipes please visit, www.dianarodelo.com

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