Plant Based Vegan Burrito Bowls

Step 1

Heat the oven to 400 degrees.

Step 2

On a cookie sheet, add the chopped sweet potatoes at one end, zucchini in the opposite corner on the other end and red onions in the other corner.

Step 3

Toss the sweet potatoes with 1 tablespoon of olive oil. In a small dish, mix the salt, pepper, smoked paprika and garlic powder and sprinkle over the sweet potatoes, toss to coat.

Step 4

At the other end, drizzle the remaining olive oil over the onions and zucchini. I prefer the zucchini spread out evenly and the onions piled up a little. Add a pinch of salt if desired.

Step 5

Roast in the oven for 30 minutes, flipping the veggies the last 10 minutes. Remove from the oven and set aside.

Step 6

Meanwhile, in a blender, add the avocado, cilantro, lime juice and a pinch of salt if desired. Blend until smooth. Set aside.

Step 7

In a small saucepan over medium low heat, add the black beans, water, and seasonings and cook until warmed through.

Step 8

In a small saute pan over medium heat, add the frozen corn and cook through or just run hot water over the corn in a bowl and then drain.

Step 9

To assemble, make your rice quinoa mixture, add to a bowl. Top with onions, black beans, sliced avocado, sweet potatoes, zucchini, corn, tomatoes and sprinkle with cilantro and red pepper flakes to garnish. Drizzle with your sauce and enjoy!

Step 10

Remember, you can easily make this your own with cheese, chickpeas, jalapeños etc. Do whatever you love in a burrito bowl!