Name: Roasted Veggie Burrito Bowls with Vegan Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 sweet potato (peeled and diced); 1 onion (sliced); 1 red bell pepper (sliced); 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; 1 can black beans ((15 ounces), rinsed and drained); 2 cups brown rice (cooked); 1 avocado (sliced); ½ cup restaurant-style salsa; 1 cup raw cashews (soaked); ½ cup water; 1 can roasted green chilis ((7 ounces)); 2 tablespoons nutritional yeast; ½ teaspoon cumin; 1 teaspoon chili powder; ½ teaspoon salt; 1 clove garlic; 1 teaspoon distilled white vinegar

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There’s something incredibly satisfying about a hearty burrito bowl that’s packed with flavor and nutrition. This recipe for Roasted Veggie Burrito Bowls with Vegan Queso brings together the earthiness of sweet potatoes, the crunch of fresh veggies, and a creamy, cheesy sauce that’s entirely plant-based. Perfect for lunch, dinner, or even meal prep, these burrito bowls are sure to become a staple in your kitchen.

Imagine a colorful bowl filled with roasted sweet potatoes, black beans, and a drizzle of velvety vegan queso. It’s not just delicious; it’s also a feast for the eyes! Let’s dive into why you’ll keep making this dish, what you’ll need, and how to prepare it in just a few simple steps.

Why You’ll Keep Making It

These Roasted Veggie Burrito Bowls with Vegan Queso are not only packed with flavor, but they’re also versatile and easy to customize. Here are a few reasons to keep this recipe on your rotation:

Quick and Easy: Prep and cooking time is minimal, making it perfect for busy weeknights.
Nutritious: Packed with vitamins, fiber, and protein, this dish is a wholesome option that fills you up without weighing you down.
Customizable: Feel free to swap out vegetables or add your favorite toppings, making it your own.
Meal Prep Friendly: These bowls store well, making them great for lunch throughout the week!

Ingredient List

Gather these fresh ingredients to create your Roasted Veggie Burrito Bowls with Vegan Queso:

1 sweet potato, peeled and diced
1 onion, sliced
1 red bell pepper, sliced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 can black beans (15 ounces), rinsed and drained
2 cups brown rice, cooked
1 avocado, sliced
½ cup restaurant-style salsa
1 cup raw cashews, soaked
½ cup water
1 can roasted green chilis (7 ounces)
2 tablespoons nutritional yeast
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
1 clove garlic
1 teaspoon distilled white vinegar

Toolbox for This Recipe

Before you begin, make sure you have the following tools handy:

Baking sheet: For roasting the veggies to perfection.
Large mixing bowl: To toss the ingredients together.
Blender or food processor: Essential for making the creamy vegan queso.
Measuring cups and spoons: For accurate ingredient measurements.
Serving bowls: To present your colorful burrito bowls.

Directions: Roasted Veggie Burrito Bowls with Vegan Queso

Let’s get cooking! Follow these simple steps to create your Roasted Veggie Burrito Bowls with Vegan Queso.

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This will ensure your veggies roast perfectly.

Step 2: Prepare the Vegetables

In a large mixing bowl, combine the diced sweet potato, sliced onion, and sliced red bell pepper. Drizzle with 2 tablespoons of olive oil, and sprinkle with ½ teaspoon salt, ½ teaspoon ground cumin, and ½ teaspoon smoked paprika. Toss until everything is well coated.

Step 3: Roast the Veggies

Spread the seasoned vegetables evenly on a 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 for even cooking.

Step 4: Cook the Brown Rice

While the veggies are roasting, prepare the brown rice according to package instructions. This usually takes about 30-40 minutes, depending on the type of rice you use.

Step 5: Make the Vegan Queso

As the rice and veggies cook, it’s time to whip up the vegan queso. In a blender, combine the soaked cashews, ½ cup water, roasted green chilis, 2 tablespoons nutritional yeast, ½ teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon salt, garlic clove, and 1 teaspoon distilled white vinegar. Blend until smooth and creamy, adjusting the water for your desired consistency.

Step 6: Assemble the Burrito Bowls

Once everything is ready, it’s time to assemble your burrito bowls. Start with a base of cooked brown rice, then top with the roasted veggies, a scoop of black beans, slices of avocado, and a generous drizzle of vegan queso. Finish with a spoonful of restaurant-style salsa for that extra burst of flavor.

Step 7: Serve and Enjoy!

Serve your Roasted Veggie Burrito Bowls warm, and enjoy every delicious bite. Feel free to add any extra toppings like fresh cilantro, lime wedges, or your favorite hot sauce for an extra kick!

No-Store Runs Needed

Before heading out to the store, check your pantry for these staple ingredients that you might already have on hand:

Olive oil
Salt
Ground cumin
Smoked paprika
Brown rice
Black beans
Salsa
Nutritional yeast

Steer Clear of These

When preparing your Roasted Veggie Burrito Bowls with Vegan Queso, consider avoiding the following:

Pre-packaged sauces that may contain preservatives or additives.
Highly processed ingredients that can detract from the fresh flavors of the dish.
Non-vegan cheese options if you’re aiming for a plant-based meal.

Keep-It-Fresh Plan

To keep your Roasted Veggie Burrito Bowls fresh and delicious:

Store leftovers in an airtight container in the fridge for up to 4 days.
Keep the vegan queso separate from the other ingredients until ready to serve.
Reheat in the microwave or on the stovetop, adding a splash of water to keep it moist.

Reader Q&A

Can I use other vegetables in this recipe?

Absolutely! Feel free to substitute or add your favorite vegetables, such as zucchini, corn, or broccoli. The key is to choose veggies that roast well.

Is the vegan queso spicy?

The spiciness of the vegan queso depends on the roasted green chilis you use. If you prefer a milder flavor, opt for a can with mild chilis or adjust the amount to your liking.

Can I make this recipe gluten-free?

Yes! Ensure you use gluten-free brown rice and check the labels on your salsa and any other packaged ingredients to be sure they are gluten-free.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before enjoying again!

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Wrap-Up

Creating Roasted Veggie Burrito Bowls with Vegan Queso is not just a meal; it’s an experience filled with vibrant colors and flavors that nourish the body and soul. Whether you’re meal prepping for the week or hosting a casual dinner with friends, this recipe is sure to impress. With each bite, you’ll savor the perfect combination of roasted vegetables, creamy queso, and the satisfying crunch of fresh toppings.

So gather your ingredients, roll up your sleeves, and enjoy the delightful process of making this wholesome dish. Your taste buds will thank you!