Description
If you love Chipotle's Veggie Burrito Bowl, this recipe is for you! It's just like it, completely vegan, and so good!
Ingredients
Units
Scale
Roasted Vegetables:
- 4 bell peppers, seeds removed and sliced into strips
- 2 small or medium red onions, peeled and sliced into thick slices
- 1 tbsp avocado oil or other cooking oil
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika powder
- 1/4 tsp chili powder (or to taste)
- 1/4 tsp chipotle powder
- 1/4 tsp sea salt or Himalayan pink salt
Guacamole:
- 1 avocado
- 1 tbsp freshly squeezed lime juice (1/2 lime)
- 1/4 tsp sea salt or Himalayan pink salt
- 1/4 tsp crushed red pepper flakes (optional)
Burrito Bowls and Extras:
- 2 cups cooked Cilantro Lime Rice
- 1 cup Roasted Chili Corn Salsa
- 4 cups chopped romaine lettuce (1 head)
- 1 can of black beans, drained and rinsed
- 1/2 - 1 cup tomato salsa of choice (mild or hot)
- 1/2 -1 cup vegan sour cream (or regular sour cream)
Optional: a lime wedge, shredded cheese, tortilla chips, or a warm tortilla wrap on the side
Instructions
- Preheat your oven to 425F (220C).
Roasted vegetables:
- Spread the chopped bell peppers and onions on a large baking sheet and drizzle with avocado oil. In a small bowl, mix together all the spices. Sprinkle them on the veggies and toss to coat. Roast in the oven for 15 mins tossing once.
Guacamole:
- While the vegetables are roasting, mash the avocado in a small bowl and stir in the lime juice, salt, and red pepper flakes if using.
Extras:
- Cook the Cilantro Lime Rice.
- Make the Roasted Chili Corn Salsa.
- Prep the lettuce, black beans, tomato salsa, and vegan sour cream.
Assemble:
- Divide the rice and lettuce between 3-4 bowls, top with the roasted vegetables, black beans, roasted chili corn salsa, tomato salsa, sour cream, and a lime wedge or shredded cheese if desired. Serve immediately.
Notes
To make this ahead, prepare all the components ahead of time and store in the fridge in airtight containers until ready to eat (2-3 days). The guacamole might turn brown after a day, leaving the pit might prevent that, or just make it right before serving. Reheat the rice and the roasted veggies on a pan with a splash of water before serving.
