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This recipe for Roasted Vegetable Burrito Bowls with Avocado Crema is a delicious plant-based meal. They are basically a deconstructed burrito packed with fajita veggies, black beans, rice, and a dairy free avocado cream sauce. Vegan, gluten free, and dairy free!
What Makes This Vegetarian Burrito Bowl Recipe Great
Mexican food is my love language. You can’t go wrong with a big plant-based bowl of rice, beans, veggies, a hint of spice, and a drizzle of a yummy sauce. I am going to attempt to actually do a Meatless Monday every Monday for the foreseeable future, and this Veggie Burrito Bowl Recipe will be making a frequent appearance! I don’t have many vegan bowl recipes on my site, but these hit the spot. They are also super versatile. You can serve them with cauliflower rice instead of white rice, add in some chicken or shrimp, different veggies, etc. Whatever your heart desires! They are packed with nutrients and are very easy to make. The avocado crema is delicious on so many things.
Recipe Highlights
- Perfect for Meatless Monday
- Vegetarian
- Gluten Free & Dairy Free
- Vegan
- Sheet pan meal
- Ready in 30 minutes or less
Ingredient Notes for Roasted Vegetable Burrito Bowls
- yellow pepper
- red pepper
- red onion
- 2 medium sized sweet potatoes
- garlic powder
- cumin
- chili powder
- paprika
- sea salt
- 1 can of black beans or pinto beans
- Rice of choice for base of the burrito bowl
- olive oil or avocado oil
For the Avocado Crema:
- 1 ripe avocado
- can of full-fat coconut milk
- 1 lime
For garnish- this is totally up to you! Add your favorite toppings to your healthy burrito bowl:
- Avocado
- Tomato salsa
- Jalapeños
- Cherry tomatoes
- Greek Yogurt (if not dairy free)
- Greek Yogurt (if not dairy free)
- Dollop of sour cream (if not dairy free)
- Vegan cheese
- Romaine lettuce
- A little lime juice
How To Make This Easy Vegetarian Burrito Bowl
Step 1: Preheat your oven to 425. Line a large rimmed baking sheet with parchment paper.
Step 2: Chop your peppers, onion, and sweet potato into 1 inch pieces. Add them to a bowl and toss with the olive oil, Mexican spices (garlic powder, cumin, chili powder, paprika, and salt). Spread the veggies out evenly on the baking tray and bake for 30 minutes.
Step 3: Meanwhile, make the avocado crema, rice, and beans. For the cream sauce, add the avocado (peeled and pitted), coconut milk, lime juice or lemon 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.
Step 4: Heat the black beans over the stove for 5-10 minutes until warmed through.
Step 5: Lastly, assemble your bowls! Add some cilantro-lime rice, beans, roasted veggies, and desired toppings to your bowl, then drizzle with the avocado crema. Top with fresh cilantro and garnish with a couple of lime wedges. Add some hot sauce and enjoy!
Mary’s Tips & Tricks
Serving suggestions: I love to serve this Vegan Burrito Bowl Recipe with my Coconut Cilantro Lime Cauliflower Rice or Instant Pot Coconut Rice.Pico de gallo, corn salsa, or tortilla chips would work great, as well! If you decide not to make the crema, a store-bought vegan sour cream would be delicious.
Storage: Store leftover vegetable burrito bowl components in an airtight container for up to 3-4 days. Reheat in the microwave as needed.
More Easy Gluten Free Sheet Pan Dinners
Cauliflower & Chicken Street Taco Bowls
Roasted Veggie Burrito Bowls with Avocado Crema
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
- ½ tsp paprika
- ½ tsp sea salt
- 2 cups Coconut cilantro lime cauliflower rice, or regular white rice
- 14.5 oz black beans
- fresh cilantro , for garnish
- sliced jalapeños, for garnish
Avocado Crema
- 1 avocado, pitted and peeled
- ½ cup full fat coconut milk, mixed before measuring
- juice from one lime
- ¼ 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
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This post was originally published on February 7, 2021 and updated with new content on December 2, 2023.
This was so easy and delicious! And I loved the avocado crema!
This recipe was easy to make and great for prepping! Don’t skip the avocado crema!
Thank you, Abby!
So simple and so yummy!
Easy and delicious! Love the flexibility to use up whatever veggies we have. Thanks, Mary!