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