This post may contain affiliate links. Please read our disclosure policy.

These Roasted Veggie Burrito Bowls with Vegan Queso are an easy, healthy and satisfying plant based dinner.

Roasted veggie burrito bowl with brown rice, roasted sweet potatoes, onions and bell peppers, black beans, sliced avocado, salsa and vegan queso in a white bowl.

I’m not vegan, but recently I have been trying to make an effort to fit one or two plant based meals into the rotation each week. In addition to that, one member of our family has a dairy allergy, so I am always looking for dairy-free dinner ideas. One of my go-to easy meatless dinners recently has become this Roasted Veggie Burrito Bowl with Vegan Queso.

Cubed sweet potatoes, sliced sweet onion and sliced red bell pepper on a sheet pan.

Why we love these Veggie Burrito Bowls

  • Plant-Based
  • Gluten Free
  • Packed with fiber and protein
  • Easy
  • Quick – it takes less than 30 minutes!
Roasted sweet potato, onion, and red bell pepper on a sheet pan.

Ingredients for roasted veggie burrito bowls

These are the ingredients I used – feel free to change things up and swap in different veggies based on what you have on hand and what you like!

  • brown rice
  • black beans
  • sweet potato
  • onion
  • red bell pepper
  • avocado
  • salsa
  • vegan queso
Roasted sweet potato, red bell pepper and onion on a sheet pan.

I was missing the cheese or some other kind of sauce on these, so after some searching I came up with this vegan queso. It might not taste exactly like cheese, but it is savory and delicious and really adds a new dimension of flavor to these veggie burrito bowls. This recipe is quick and easy, no need to soak the cashews overnight.

Ingredients for vegan queso

  • raw cashews – makes this sauce creamy.
  • water – thins out the sauce.
  • canned roasted green chilis – brings the flavor and mild heat.
  • nutritional yeast – this is a secret vegan ingredient that adds a savory and umami flavor.
  • distilled vinegar – gives this just a little tang – so good!
  • garlic clove, spices and salt – more important flavor!

How to make vegan queso

To make Vegan Queso, simply add all the ingredients to a food processor and blend until smooth. That’s it! You can do this while the vegetables are roasting. It makes about 1.5 cups, so you might even have some leftover.

Veggie burrito bowl with white rice, black beans, roasted sweet potatoes, bell pepper and onions, with avocado and salsa in a white bowl.

More Plant Based Recipes You will Love

4 Week Meal Plan for 30-Minute Meals
Includes recipes, shopping lists and suggestions!

Please enable JavaScript in your browser to complete this form.

Roasted Veggie Burrito Bowls with Vegan Queso

Prep 10 minutes
Cook 20 minutes
Servings 4 servings

Ingredients 

  • 1 sweet potato peeled and diced
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 2 TBSP olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 can black beans 15 ounces
  • 2 cup brown rice cooked
  • 1 avocado
  • 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 TBSP nutritional yeast
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 clove garlic
  • 1 tsp distilled white vinegar

Instructions 

  • Preheat oven to 425 degrees F. Arrange sweet potato, onion and bell pepper on a sheet pan. Drizzle with olive oil, salt, cumin and smoked paprika. Toss to coat. Roast for 15-20 minutes, until sweet potatos are tender.
  • Warm beans in a small pan over low heat.

For the Vegan Queso

  • Combine everything in a food processor or high powered blender. Blend until smooth and creamy.

For the Veggie Burrito Bowls

  • For one serving add rice, beans, roasted vegetables, and sliced avocado to a bowl. Top with salsa and vegan queso. Garnish with cilantro if desired.

Nutrition

Serving: 1serving | Calories: 588kcal | Carbohydrates: 68g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 964mg | Potassium: 1163mg | Fiber: 15g | Sugar: 9g | Vitamin A: 9493IU | Vitamin C: 57mg | Calcium: 94mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinners
Cuisine: American, Mexican
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

Related Recipes

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  1. 5 stars
    Loved the vegan queso! Excellent queso flavor, but mellow enough for my little kids to enjoy it too! We served over brown rice, roasted broccoli, and roasted chickpeas. Delicious and easy – the best kind of dinner!