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!
Servings: 4 people
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
Calories: 455kcal | Carbohydrates: 64g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 543mg | Potassium: 1499mg | Fiber: 19g | Sugar: 9g | Vitamin A: 17282IU | Vitamin C: 145mg | Calcium: 111mg | Iron: 5mg