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

These Roasted Veggie Burrito Bowls with Vegan Queso are colorful, nutritious, and packed with flavor!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Roasted Veggies:

  • 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

For the Bowl:

  • 1 can black beans 15 ounces, rinsed and drained
  • 2 cups brown rice cooked
  • 1 avocado sliced
  • 1/2 cup restaurant style salsa

For the Vegan Queso:

  • 1 cup raw cashews soaked for at least 4 hours
  • 1/2 cup water
  • 1 can roasted green chilis 7 ounces
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt to taste
  • 1 clove garlic
  • 1 teaspoon distilled white vinegar

Instructions

Instructions:

  • Step 1: Preheat your oven to 425°F (220°C). Peel and dice the sweet potato, slice the onion, and slice the red bell pepper. Place on a large baking sheet.
  • Step 2: Drizzle the veggies with olive oil and sprinkle with salt, ground cumin, and smoked paprika. Toss to coat.
  • Step 3: Spread the veggies on the baking sheet and roast for 25-30 minutes until tender, stirring halfway through.
  • Step 4: While the veggies roast, cook the brown rice according to package instructions.
  • Step 5: For the vegan queso, blend soaked cashews, water, green chilis, nutritional yeast, cumin, chili powder, salt, garlic, and vinegar until smooth.
  • Step 6: Assemble your bowls with a base of brown rice, topped with roasted veggies, black beans, avocado, salsa, and drizzle with vegan queso.

Equipment

  • Large Baking Sheet
  • Food processor or blender
  • Medium Saucepan
  • Sharp Knife
  • Measuring cups and spoons

Notes

  • Feel free to customize with your favorite toppings like jalapeños or extra spices.
  • This dish can be enjoyed warm or cold, making it perfect for meal prep.
  • Store leftovers in airtight containers for up to 4 days in the fridge.