Plant Based Vegan Burrito Bowls
Servings: 6
Ingredients
Burrito Bowl
- 1 Sweet Potato or yam, large, chopped, peeled if you prefer
- 1 Zucchini sliced
- 1/2 Red Onion sliced
- 2 Tablespoons Olive oil divided
- 1 teaspoon Kosher Salt
- 1 Pinch Black Pepper
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 Cup Corn roasted, frozen
- 2 Packets Brown Rice (found at costco or prepare your own brown rice and quinoa, see note)
- 2 Packets Quinoa (found at costco or prepare your own brown rice and quinoa, see note)
- 1 Tomato chopped
- 1 Avocado sliced
- Cilantro and Red Pepper Flakes for Garnish
For The Black Beans
- 15 oz Black Beans drained and rinsed
- 1 Cup Water
- 1/2 teaspoon Coriander ground
- 1/2 teaspoon Garlic Powder
For The Dressing
- 1 Avocado large
- 1 Handful Cilantro chopped
- 1 1/2 Limes juiced
Instructions
- Heat the oven to 400 degrees.
- On a cookie sheet, add the chopped sweet potatoes at one end, zucchini in the opposite corner on the other end and red onions in the other corner.1 Sweet Potato, 1 Zucchini, 1/2 Red Onion
- Toss the sweet potatoes with 1 tablespoon of olive oil. In a small dish, mix the salt, pepper, smoked paprika and garlic powder and sprinkle over the sweet potatoes, toss to coat.2 Tablespoons Olive oil, 1 teaspoon Kosher Salt, 1 Pinch Black Pepper, 1 teaspoon Smoked Paprika, 1/2 teaspoon Garlic Powder
- At the other end, drizzle the remaining olive oil over the onions and zucchini. I prefer the zucchini spread out evenly and the onions piled up a little. Add a pinch of salt if desired.2 Tablespoons Olive oil
- Roast in the oven for 30 minutes, flipping the veggies the last 10 minutes. Remove from the oven and set aside.
- Meanwhile, in a blender, add the avocado, cilantro, lime juice and a pinch of salt if desired. Blend until smooth. Set aside.1 Avocado, 1 Handful Cilantro, 1 1/2 Limes
- In a small saucepan over medium low heat, add the black beans, water, and seasonings and cook until warmed through.15 oz Black Beans, 1 Cup Water, 1/2 teaspoon Coriander, 1/2 teaspoon Garlic Powder
- In a small saute pan over medium heat, add the frozen corn and cook through or just run hot water over the corn in a bowl and then drain.1/2 Cup Corn
- To assemble, make your rice quinoa mixture, add to a bowl. Top with onions, black beans, sliced avocado, sweet potatoes, zucchini, corn, tomatoes and sprinkle with cilantro and red pepper flakes to garnish. Drizzle with your sauce and enjoy!2 Packets Brown Rice, 2 Packets Quinoa, 1 Tomato, 1 Avocado, Cilantro and Red Pepper Flakes for Garnish
- Remember, you can easily make this your own with cheese, chickpeas, jalapeños etc. Do whatever you love in a burrito bowl!
Notes
Note - how to make brown rice- This can be made and stored in the fridge all week to be used as needed.
1 cup of brown rice
2 cups water
Heat a saucepan with the water and rice over medium high heat until boiling. Turn to medium low. Cook with the lid onfor 45 minutes and fluff the rice to eat.
How to cook quinoa- this can be cooked and stored in the fridge all week.
1 cup quinoa
2 cups water
Bring a pot to a boil over medium high heat with the quinoa. Turn to medium low, do not use a lid and cook for 15 minutes. Remove from the heat and fluff with a fork.
Cover any leftovers and store in the refrigerator for up to 4 days.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 38g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 421mg | Potassium: 903mg | Fiber: 13g | Sugar: 5g | Vitamin A: 5921IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 2mg