Vegetarian Burrito Bowls

Name: Vegetarian Burrito Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Red Bell Pepper (1 small red bell pepper, sliced); 1 piece Orange Bell Pepper (1 small orange bell pepper, sliced); 1 piece Green Bell Pepper (1 small green bell pepper, sliced); 1 piece Yellow Onion (1 small yellow onion, sliced); 1 piece Cauliflower (1 head of cauliflower, cut into florets); ¼ cup Olive Oil (1/4 cup olive oil); 2 tbsp Lime Juice (2 tablespoons freshly squeezed lime juice); 1 ½ tsp Table Salt (1 teaspoon salt + 1/2 teaspoon salt (plus more to taste)); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Chili Powder (1 teaspoon chili powder); 1 tsp Cumin Seeds (1 teaspoon cumin); ½ tsp Red Pepper Flakes (1/2 teaspoon crushed red pepper flakes); ½ tsp Oregano (1/2 teaspoon oregano); 1 oz Black Beans (1 – 15oz can black beans — up to 15); 0 pieces Romaine Lettuce (chopped romaine lettuce, for serving (you could also use a blend of romaine + mixed greens)); 0 pieces Cilantro Lime Rice (cooked cilantro lime rice, for serving); 0 pieces Crumbled Cotija Cheese (crumbled cotija cheese, for serving); 0 pieces Avocado (avocado, for serving); ½ cup Greek Yogurt (1/2 cup whole milk Greek yogurt); 2 tbsp Lime (2 tablespoons lime juice); 1 piece Chipotle Pepper (1-2 chipotle peppers in adobo — up to 2); ¼ cup Cilantro (1/4 cup cilantro); ¼ cup Scallion (1/4 cup green onion); 2 cloves Garlic (2 cloves garlic)

Vegetarian Burrito Bowls - Dinner (Mexican)

50 minMexican

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Red Bell Pepper1 piece · 1 small red bell pepper, sliced
Orange Bell Pepper1 piece · 1 small orange bell pepper, sliced
Green Bell Pepper1 piece · 1 small green bell pepper, sliced
Yellow Onion1 piece · 1 small yellow onion, sliced
Cauliflower1 piece · 1 head of cauliflower, cut into florets
Olive Oil¼ cup · 1/4 cup olive oil
Lime Juice2 tbsp · 2 tablespoons freshly squeezed lime juice
Table Salt1 ½ tsp · 1 teaspoon salt + 1/2 teaspoon salt (plus more to taste)
Garlic Powder1 tsp · 1 teaspoon garlic powder
Chili Powder1 tsp · 1 teaspoon chili powder
Cumin Seeds1 tsp · 1 teaspoon cumin
Red Pepper Flakes½ tsp · 1/2 teaspoon crushed red pepper flakes
Oregano½ tsp · 1/2 teaspoon oregano
Black Beans1 oz · 1 – 15oz can black beans — up to 15
Romaine Lettuce0 pieces · chopped romaine lettuce, for serving (you could also use a blend of romaine + mixed greens)
Cilantro Lime Rice0 pieces · cooked cilantro lime rice, for serving
Crumbled Cotija Cheese0 pieces · crumbled cotija cheese, for serving
Avocado0 pieces · avocado, for serving
Greek Yogurt½ cup · 1/2 cup whole milk Greek yogurt
Lime2 tbsp · 2 tablespoons lime juice
Chipotle Pepper1 piece · 1-2 chipotle peppers in adobo — up to 2
Cilantro¼ cup · 1/4 cup cilantro
Scallion¼ cup · 1/4 cup green onion
Garlic2 cloves · 2 cloves garlic

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Steps

1For the veggies
2Preheat your oven to 425 degrees. In a large mixing bowl, combine the bell peppers, onion, cauliflower, olive oil, lime juice, and spices. Mix everything until the veggies are well coated and then transfer to a sheet pan. Try to place the cauliflower florets cut side down so they get brown and crisp. Bake the veggies for 25-30 minutes.
3For the black beans
4While the veggies are cooking, heat one can of black beans in a small pot over medium heat. Add a sprinkle salt, garlic powder, and cumin for extra flavor.
5For the rice
6Cook according to the package instructions. Add a squeeze of lime juice and chopped cilantro when it’s finished cooking. You could also follow this cilantro lime coconut rice recipe.
7For the Crema
8Add all of the ingredients to a blender or food processor and blend until well combined and creamy.
9Assemble the bowls
10Start with a bed of chopped romaine and then pile on the veggies, rice, beans, toppings, and finish with a drizzle of the chipotle crema.