Roasted Veggie Burrito Bowls with Vegan Queso

There’s something incredibly satisfying about a bowl full of colorful roasted veggies, hearty grains, and a drizzle of creamy vegan queso. These Roasted Veggie Burrito Bowls with Vegan Queso are not only visually appealing but also packed with flavor and nutrition. Whether you’re looking for a quick weeknight meal or a vibrant dish to impress guests, this bowl has got you covered. With the perfect balance of textures and tastes, it’s a delicious way to enjoy healthy ingredients.

The Upside of Roasted Veggie Burrito Bowls with Vegan Queso

These burrito bowls are incredibly versatile, allowing you to customize according to your taste preferences. Not only are they colorful and fun to eat, but they are also filled with wholesome ingredients that nourish your body. The roasted sweet potatoes, onions, and bell peppers provide a rich array of vitamins and minerals, while the black beans and brown rice offer a satisfying source of protein and fiber. Topping it all off with a creamy vegan queso made from cashews takes this dish to another level! Plus, it’s a meal that can be enjoyed warm or cold, making it perfect for meal prep.

What to Buy

• 1 sweet potato: Peeled and diced for a sweet flavor and creamy texture.
• 1 onion: Sliced for added sweetness and depth.
• 1 red bell pepper: Sliced for a vibrant color and crunch.
• 2 tablespoons olive oil: To roast the veggies and enhance their flavors.
• 1/2 teaspoon salt: To season the roasted vegetables.
• 1/2 teaspoon ground cumin: For an earthy flavor.
• 1/2 teaspoon smoked paprika: To add a hint of smokiness.
• 1 can black beans (15 ounces): Rinsed and drained for protein.
• 2 cups brown rice: Cooked, serving as a hearty base.
• 1 avocado: For creaminess and healthy fats.
• 1/2 cup restaurant style salsa: For added flavor and freshness.
• 1 cup raw cashews: The base for the creamy vegan queso.
• 1/2 cup water: To blend with the cashews.
• 1 can roasted green chilis (7 ounces): For a spicy kick.
• 2 tablespoons nutritional yeast: For a cheesy flavor.
• 1/2 teaspoon cumin: To deepen the flavor of the queso.
• 1 teaspoon chili powder: For an extra layer of spice.
• 1/2 teaspoon salt: To taste in the queso.
• 1 clove garlic: For flavor in the sauce.
• 1 teaspoon distilled white vinegar: To balance the flavors in the queso.

Essential Tools for Success

• Large baking sheet: To roast the vegetables evenly.
• Food processor or blender: To create a smooth vegan queso.
• Medium saucepan: For cooking the brown rice.
• Sharp knife: For chopping vegetables easily.
• Measuring cups and spoons: For accurate ingredient measurements.

Make Roasted Veggie Burrito Bowls with Vegan Queso: A Simple Method

Step 1: Prepare the Vegetables

Begin by preheating your oven to 425°F (220°C). While the oven is heating, peel and dice the sweet potato, slice the onion, and slice the red bell pepper. Place the diced sweet potato, onion, and bell pepper on a large baking sheet.

Step 2: Season the Veggies

Drizzle the veggies with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Toss everything together to ensure an even coating of the oil and spices.

Step 3: Roast the Vegetables

Spread the seasoned vegetables in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are fork-tender and the edges are slightly caramelized, stirring halfway through.

Step 4: Prepare the Brown Rice

While the vegetables are roasting, cook the brown rice according to package instructions. Typically, this involves rinsing the rice and simmering it with water until tender.

Step 5: Make the Vegan Queso

In a food processor or blender, combine 1 cup of raw cashews (soaked for at least 4 hours for creaminess), 1/2 cup of water, 1 can of roasted green chilis, 2 tablespoons of nutritional yeast, 1/2 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, 1 clove of garlic, and 1 teaspoon distilled white vinegar. Blend until smooth and creamy. Adjust the seasoning as needed.

Step 6: Assemble Your Burrito Bowls

Once the veggies are roasted and the rice is cooked, it’s time to assemble your bowls. Start with a base of brown rice, then add a generous helping of roasted veggies. Top with black beans, sliced avocado, and a scoop of restaurant-style salsa. Finally, drizzle with the creamy vegan queso for the ultimate finish.

Dietary Customizations

• Gluten-Free: Ensure that your brown rice is certified gluten-free.
• Nut-Free: Substitute the cashews with sunflower seeds or use a store-bought nut-free queso.
• Spicy: Add jalapeños or extra chili powder to the veggie mix or queso for heat.
• Extra Protein: Toss in some cooked quinoa or grilled tofu for added protein.

Notes on Ingredients

The combination of sweet potatoes, bell peppers, and onions not only provides a delicious flavor but also a wealth of nutrients. Sweet potatoes are rich in beta-carotene and fiber, while black beans are an excellent source of protein and iron. The cashew queso provides a creamy texture without dairy, making it perfect for those seeking plant-based options. Feel free to get creative with your toppings!

Freezer-Friendly Notes

The components of these Roasted Veggie Burrito Bowls with Vegan Queso can be stored separately in the freezer. The roasted veggies and black beans can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and heat in the microwave or oven before serving. The vegan queso can also be frozen, although it may need a good stir after thawing to regain its creamy texture.

Common Questions

Can I make this recipe ahead of time?

Absolutely! The roasted veggies, brown rice, and vegan queso can all be prepared ahead of time. Simply store them separately in airtight containers in the refrigerator for up to 4 days.

What can I use instead of cashews for the queso?

If you need a nut-free option, you can substitute cashews with sunflower seeds or use a store-bought nut-free cheese sauce, though the flavor will vary.

How can I add more flavor to the veggies?

Consider adding garlic powder, onion powder, or even a squeeze of lime juice after roasting for an extra punch of flavor!

Is this recipe kid-friendly?

Yes! The sweetness of the roasted sweet potatoes and the creaminess of the vegan queso make this dish appealing to kids. You can also let them assemble their own bowls for a fun dinner activity!

Our Most-Loved Recipes

• Mango Black Bean Quinoa Salad
• Creamy Avocado Basil Pasta
• Cheesy Chicken Fajita Pasta Casserole

The Last Word

These Roasted Veggie Burrito Bowls with Vegan Queso are not just a meal; they are an experience. With their vibrant colors, rich flavors, and endless possibilities for customization, they are sure to become a staple in your meal rotation. Gather your friends or family, and dig into these delicious bowls of goodness! Enjoy the delightful combination of roasted veggies and creamy queso, and feel good about what you’re eating. Happy cooking!