Roasted Veggie Burrito Bowls with Vegan Queso

When it comes to enjoying a hearty and satisfying meal, Roasted Veggie Burrito Bowls with Vegan Queso are a game changer. Packed with nutrients, vibrant colors, and fabulous flavors, these bowls are perfect for meal prep or a quick weeknight dinner. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this recipe is sure to delight your taste buds.

Imagine this: a warm bed of fluffy brown rice topped with roasted sweet potatoes, onions, and red bell peppers, all drizzled with a creamy vegan queso that’s bursting with flavor. It’s wholesome, it’s filling, and it’s incredibly delicious. Let’s dive into the details of why this recipe works so well and how you can make it at home.

Why It Works Every Time

The beauty of Roasted Veggie Burrito Bowls with Vegan Queso lies in its simplicity and adaptability. The roasting process caramelizes the vegetables, enhancing their natural sweetness and flavor. The spices bring warmth, while the creamy vegan queso ties everything together, providing that comforting, gooey texture we all love. Plus, the black beans add a protein punch, making this dish not only filling but also nutritious.

Ingredient Breakdown

To create these mouthwatering bowls, you’ll need the following ingredients:

• 1 sweet potato – Peeled and diced for a naturally sweet base.
• 1 onion – Sliced for depth of flavor.
• 1 red bell pepper – Sliced to add a pop of color and crunch.
• 2 tablespoons olive oil – For roasting the veggies and adding healthy fats.
• 1/2 teaspoon salt – To enhance all flavors.
• 1/2 teaspoon ground cumin – For a warm, earthy flavor.
• 1/2 teaspoon smoked paprika – To add a hint of smokiness.
• 1 can black beans (15 ounces) – A great source of protein and fiber.
• 2 cups brown rice – Cooked as the hearty base of the bowl.
• 1 avocado – Creamy and rich, perfect for topping.
• 1/2 cup restaurant style salsa – For a zesty kick.
• 1 cup raw cashews – The base for the creamy vegan queso.
• 1/2 cup water – To blend the queso.
• 1 can roasted green chilis (7 ounces) – Adds a wonderful flavor and mild heat.
• 2 tablespoons nutritional yeast – For a cheesy flavor without dairy.
• 1/2 teaspoon cumin – Enhances the queso flavor.
• 1 teaspoon chili powder – For a bit of spice.
• 1/2 teaspoon salt – To season the queso.
• 1 clove garlic – For an aromatic boost.
• 1 teaspoon distilled white vinegar – Adds brightness to the queso.

Hardware & Gadgets

To make this recipe, you’ll need a few essential tools:

• Oven – For roasting the veggies to perfection.
• Sheet pan – To spread out the vegetables for even roasting.
• Blender – For creating a smooth and creamy vegan queso.
• Pot – To cook the brown rice.
• Cutting board & knife – To chop all your fresh ingredients.

Roasted Veggie Burrito Bowls with Vegan Queso, Made Easy

Ready to whip up these Roasted Veggie Burrito Bowls with Vegan Queso? Follow these simple steps:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This high temperature will help caramelize the veggies beautifully.

Step 2: Prepare the Veggies

In a large bowl, combine the diced sweet potato, sliced onion, and red bell pepper. Drizzle with olive oil, and sprinkle with salt, cumin, and smoked paprika. Toss everything together until the veggies are well coated.

Step 3: Roast the Vegetables

Spread the seasoned vegetables evenly on a sheet pan. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Make sure to stir them halfway through for even cooking.

Step 4: Cook the Brown Rice

While the veggies are roasting, cook the brown rice according to package instructions. Set aside once done.

Step 5: Make the Vegan Queso

In a blender, combine the raw cashews, water, roasted green chilis, nutritional yeast, cumin, chili powder, salt, garlic, and vinegar. Blend on high until smooth and creamy. If needed, adjust the consistency by adding a bit more water.

Step 6: Assemble the Burrito Bowls

In a large bowl or individual serving bowls, layer the cooked brown rice as the base. Top with the roasted veggies, black beans (drained and rinsed), and slices of avocado. Drizzle generously with the vegan queso and finish with a scoop of restaurant-style salsa.

Step 7: Enjoy!

Dig in and relish the delightful combination of flavors and textures in each bite of your Roasted Veggie Burrito Bowls with Vegan Queso!

Seasonal Ingredient Swaps

Feel free to customize your Roasted Veggie Burrito Bowls with Vegan Queso based on what’s in season or what you have on hand:

• Butternut squash instead of sweet potato for a different twist.
• Zucchini or summer squash for a lighter veggie option.
• Fresh corn added during the summer for sweetness and crunch.
• Spinach or kale can be added for extra greens.

Troubleshooting Tips

If you encounter any issues while making your Roasted Veggie Burrito Bowls with Vegan Queso, here are some helpful tips:

• For crispy veggies, ensure they are spread out in a single layer on the baking sheet.
• If the queso is too thick, add a little more water to reach your desired consistency.
• For added heat, include more chili powder or fresh jalapeños in the veggie mix.
• If the flavors are lacking, adjust the seasoning with more salt or spices to taste.

Keep-It-Fresh Plan

To keep your Roasted Veggie Burrito Bowls with Vegan Queso fresh throughout the week:

Store the roasted veggies, black beans, and brown rice separately in airtight containers in the refrigerator. The vegan queso can also be stored in a separate container. When ready to eat, simply reheat the components and assemble your bowl. This keeps everything fresh and prevents sogginess!

Handy Q&A

Can I make the vegan queso ahead of time?

Absolutely! The vegan queso can be made ahead and stored in the refrigerator for up to a week. Just give it a good stir before serving, and add a splash of water if needed to rehydrate.

What can I substitute for black beans?

If black beans aren’t your favorite, you can substitute them with pinto beans, chickpeas, or even lentils for a different flavor and texture.

Can I use white rice instead of brown rice?

Yes, you can use white rice if you prefer it over brown rice. Just keep in mind that white rice cooks faster, so adjust your cooking time accordingly.

How can I make this recipe spicier?

To add more heat, consider adding diced jalapeños to the veggie mix before roasting, or stir in some cayenne pepper to the vegan queso.

More Recipes You’ll Love

If you enjoyed these Roasted Veggie Burrito Bowls with Vegan Queso, here are more recipes you’ll love:

• Spicy Chickpea Bowls
• Quinoa Stuffed Peppers
• Creamy Vegan Pasta
• Zucchini Noodle Salad

In Closing

Roasted Veggie Burrito Bowls with Vegan Queso are not only a feast for the eyes but also a wholesome and nourishing meal that can be enjoyed by everyone. They are easy to prepare, customizable, and perfect for a variety of dietary preferences. With each bite, you’ll be reminded of the beauty of fresh ingredients and bold flavors coming together in perfect harmony.

So gather your ingredients, follow the steps, and enjoy a delicious bowl of goodness that’s as good for your body as it is for your taste buds. Happy cooking!

Roasted Veggie Burrito Bowls with Vegan Queso

These Roasted Veggie Burrito Bowls with Vegan Queso are a delightful explosion of flavors and colors, perfect for meal prep or a quick dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Vegan

Ingredients Equipment Method Notes

Ingredients

  

For the Burrito Bowls:

• 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 black beans (15 ounces, drained and rinsed)
• 2 cups brown rice Cooked
• 1 avocado Sliced
• 1/2 cup restaurant style salsa

For the Vegan Queso:

• 1 cup raw cashews
• 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 for queso
• 1 clove garlic
• 1 teaspoon distilled white vinegar

Equipment

• Oven
• Sheet Pan
• Blender
• Pot
• Cutting board & knife

Method

 

1. Preheat your oven to 400°F (200°C) to help caramelize the veggies beautifully.
2. In a large bowl, combine the diced sweet potato, sliced onion, and red bell pepper. Drizzle with olive oil, and sprinkle with salt, cumin, and smoked paprika. Toss everything together until well coated.
3. Spread the seasoned vegetables evenly on a sheet pan. Roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the veggies are roasting, cook the brown rice according to package instructions. Set aside once done.
5. In a blender, combine the raw cashews, water, roasted green chilis, nutritional yeast, cumin, chili powder, salt, garlic, and vinegar. Blend on high until smooth and creamy, adjusting consistency with more water if needed.
6. In a large bowl or individual serving bowls, layer the cooked brown rice as the base. Top with the roasted veggies, black beans, and avocado slices. Drizzle generously with the vegan queso and finish with salsa.
7. Dig in and relish the delightful combination of flavors and textures!

Notes

• Store components separately in airtight containers to keep them fresh.
• The vegan queso can be made ahead and stored for up to a week.
• Adjust seasoning to taste, especially if you prefer more spice!