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–+ servings
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5 from 1 vote

Roasted Veggie Burrito Bowls with Vegan Queso

Prep Time10 minutes
Cook Time20 minutes
Course: Dinners
Cuisine: American, Mexican
Keyword: 30 Minute Dinners, Vegan Recipes
Servings: 4 servings
Author: Meghan McMorrow | Fox and Briar

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