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Homemade Roasted Veggie Burrito Bowls with Vegan Queso photo
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Roasted Veggie Burrito Bowls with Vegan Queso

This Roasted Veggie Burrito Bowl is a vibrant, nutrient-packed meal topped with creamy vegan queso!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Healthy, Meal Prep, Vegan
Servings: 4 servings

Ingredients

  • 1 sweet potato peeled and diced
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (15 ounces) black beans drained and rinsed
  • 2 cups brown rice cooked
  • 1 avocado sliced
  • 1/2 cup restaurant-style salsa
  • 1 cup raw cashews
  • 1/2 cup water
  • 1 can (7 ounces) roasted green chilis
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1 teaspoon distilled white vinegar

Instructions

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the diced sweet potato, sliced onion, and sliced red bell pepper. Drizzle with olive oil and sprinkle with salt, ground cumin, and smoked paprika. Toss until the veggies are well-coated.
  • Spread the seasoned vegetables evenly on a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
  • While the veggies are roasting, prepare your brown rice according to package instructions.
  • In a blender, combine the raw cashews, water, roasted green chilis, nutritional yeast, cumin, chili powder, salt, garlic, and distilled white vinegar. Blend until smooth and creamy.
  • Once everything is cooked, assemble your burrito bowls starting with a base of brown rice, then topping with the roasted veggies, black beans, sliced avocado, and a drizzle of vegan queso. Finish with a scoop of restaurant-style salsa.

Equipment

  • Large baking sheet
  • Mixing Bowls
  • Blender or food processor
  • Measuring cups and spoons
  • Cutting board and knife

Notes

  • Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
  • You can freeze the roasted veggies and black beans separately for up to 3 months.
  • Store vegan queso and salsa in separate containers to prevent sogginess.