This recipe for Roasted Veggie Burrito Bowls with Avocado Crema is a delicious plant-based meal. They are packed with veggies, black beans, rice, and a dairy free avocado cream sauce. Vegan, gluten free, and dairy free!

roasted veggie burrito bowls with avocado Crema

I am going to attempt to actually do a Meatless Monday every Monday for the foreseeable future, and these Roasted Veggie Burrito Bowls will be making a frequent appearance! These bowls are also super versatile. You can serve them with cauliflower rice instead of white rice, add in some chicken or shrimp, etc. Whatever your heart desires!

Mexican roasted vegetables

What You Need To Make These Roasted Veggie Burrito Bowls

You only need a few simple ingredients to make these bowls.

  • yellow pepper
  • red pepper
  • onion
  • 2 medium sized sweet potatoes
  • garlic powder
  • cumin
  • chili powder
  • paprika
  • sea salt
  • 1 can black beans
  • White rice of choice
  • olive oil or avocado oil

For the Avocado Crema:

For garnish- this is totally up to you!

  • Avocado
  • Tomatoes
  • Jalapeños
  • Sliced lime

Roasted Veggie Burrito Bowls

How To Make These Roasted Veggie Burrito Bowls with Avocado Crema

Preheat your oven to 425. Line a large rimmed baking sheet with parchment paper.

Chop your peppers, onion, and sweet potato into 1 inch pieces. Add them to a bowl and toss with the olive oil, garlic powder, cumin, chili powder, paprika, and salt. Spread the veggies out evenly on the baking sheet and bake for 30 minutes.

Meanwhile, make the avocado crema, rice, and beans. For the cream sauce, add the avocado (peeled and pitted), coconut milk, lime juice, and salt to a bowl. Use an immersion blender to blend it up until a creamy sauce is formed. Alternatively, you can use a regular blender. Set the sauce aside until you’re ready to assemble your bowls.

Heat the black beans over the stove for 5-10 minutes until warmed through.

I love to serve this with my Coconut Cilantro Lime Rice!

How to Make Rice in the Instant Pot

If you want an easy way to make regular white rice in the Instant Pot, you can simply do equal parts rice + water (1 cup and 1 cup) and cook on high pressure for 3 minutes. Let it naturally release for 11 minutes, then fluff with a fork. All done!

Assemble your bowls! Add some rice, beans, roasted veggies, and desired toppings to your bowl, then drizzle with the avocado crema. Enjoy!

Roasted Veggie Burrito Bowls with Avocado Crema

If you make these Roasted Veggie Burrito Bowls with Avocado Crema, make sure to tag me on Instagram @maryswholelife so I can see your creations!

Looking for another vegan meal for Meatless Monday? Check out this Curried Cauliflower Carrot Soup!

Happy cooking,
Mary

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Roasted Veggie Burrito Bowls with Avocado Crema

This recipe for Roasted Veggie Burrito Bowls with Avocado Crema is a delicious plant-based meal. They are packed with veggies, black beans, rice, and a dairy free avocado cream sauce. Vegan, gluten free, and dairy free!
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Ingredients

  • 1 yellow pepper, cut into 1 inch pieces
  • 1 red pepper, cut into 1 inch pieces
  • 1 onion, peeled and cut into 1 inch pieces
  • 2 medium sweet potatoes, peeled and cut into 1 inch chunks
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1 batch Coconut cilantro lime rice, or regular white rice
  • 1 can black beans
  • fresh cilantro , for garnish
  • sliced jalapeños, for garnish

Avocado Crema

  • 1 avocado, pitted and peeled
  • 1/2 cup full fat coconut milk, mixed before measuring
  • juice from one lime
  • 1/4 tsp sea salt

Instructions
 

  • Preheat your oven to 425. Line a large rimmed baking sheet with parchment paper.
  • Chop your peppers, onion, and sweet potato into 1 inch pieces. Add them to a bowl and toss with the olive oil, garlic powder, cumin, chili powder, paprika, and salt. Spread the veggies out evenly on the baking sheet and bake for 30 minutes.
  • Meanwhile, make the avocado crema, rice, and beans. For the cream sauce, add the avocado (peeled and pitted), coconut milk, lime juice, and salt to a bowl. Use an immersion blender to blend it up until a creamy sauce is formed. Alternatively, you can use a regular blender. Set the sauce aside until you’re ready to assemble your bowls.
  • Heat up your black beans in a pot on the stove for 5-10 minutes.
  • Make your Coconut Cilantro Lime Cauliflower Rice (or regular rice).
  • Assemble your bowls! Add some rice, beans, roasted veggies, and toppings to your bowls, then drizzle with the avocado crema. Enjoy!

Nutrition

Calories: 382kcal, Carbohydrates: 50g, Protein: 10g, Fat: 18g, Saturated Fat: 7g, Sodium: 518mg, Potassium: 1104mg, Fiber: 14g, Sugar: 8g, Vitamin A: 17274IU, Vitamin C: 103mg, Calcium: 81mg, Iron: 4mg