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Photo of Quinoa burrito bowl with poached egg by WW

Quinoa burrito bowl with poached egg

7
Points®
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy
This dairy-free, meat-free burrito bowl is jam-packed with plant-based goodness. Super high in fibre and rich in protein, it's the perfect meal to keep you feeling full and satisfied for hours.

Ingredients

White quinoa

200 g

Plain soy yoghurt, (up to 3% sugar)

200 g

Smoked paprika

1 tsp

Chilli powder

½ tsp

Canola oil

3 tsp

Vegan mince (soy based)

180 g

White vinegar

3 tsp

Egg(s)

4 medium

Iceberg lettuce

½ head(s), medium

Red capsicum

2 medium, finely chopped

Canned black beans, rinsed, drained

1 400g can

Canned corn kernels, rinsed and drained

1 420g can

Red onion

1 medium, thinly sliced

Pickled jalapenos in brine, drained

40 g

Instructions

  1. Combine yoghurt, ½ teaspoon paprika and ¼ teaspoon chilli powder in a small bowl. Season with salt and pepper.
  2. Cook quinoa in a pot of salted, boiling water according to packet instructions.
  3. Heat oil in a medium frying pan over medium-high heat. Cook mince for 5-7 minutes. Season with remaining paprika, remaining chilli powder and salt and pepper.
  4. Half-fill a large, saucepan with water, vinegar and 1 teaspoon salt and bring to a simmer. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 3–4 minutes, until egg whites are set and yolks are still soft or cooked to your liking.
  5. Divide quinoa and mince between 4 bowls. Add lettuce, capsicum, beans, corn, onions and jalapenos. Top with a poached egg and drizzle with spiced yoghurt. Season with salt and pepper to serve.

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