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.
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.
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.
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.
In a small saucepan over medium low heat, add the black beans, water, and seasonings and cook until warmed through.
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.
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!
Remember, you can easily make this your own with cheese, chickpeas, jalapeños etc. Do whatever you love in a burrito bowl!
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.
Plant Based Vegan Burrito Bowls
Amount Per Serving (1 g)
Calories 310Calories from Fat 135
% Daily Value*
Saturated Fat 2g13%
Vitamin A 5921IU118%
Vitamin C 23mg28%
* Percent Daily Values are based on a 2000 calorie diet.