Roasted Veggie Burrito Bowl
This Roasted Veggie Burrito Bowl is the kind of meal that checks every box – colorful, satisfying, and packed with flavor. Roasted vegetables bring that caramelized, slightly crispy goodness, while hearty grains, beans, and your favorite toppings create a balanced bowl that actually keeps you full. It’s fiber-rich, plant-forward, and totally customizable, for a meal prep lunch week or simple weeknight dinner.🌈🥑
Equipment
- rimmed sheet pan
Ingredients
- 1 cup carrots, peeled and chopped into coins
- 2 cups zucchini, chopped about 2 medium
- 2 red bell peppers, cored and chopped into bite-sized pieces
- 2 Tablespoons olive oil
- 1 cup brown rice, cooked leftover or frozen work well here
- 1 cup yellow corn kernels, canned, rinsed or frozen and heated
- 1 15-oz black beans, canned, rinsed and drained
- 4 scallions, chopped
- 1/2 cup cilantro, fresh, chopped substitute basil if no-go for cilantro
- 1/2 cup pumpkin seeds, unsalted
- 1 avocado, peeled, sliced into four wedges
Dressing
- 2 Tablespoons olive oil extra virgin
- 2 limes, squeezed and zested about three tablespoons of juice
- 1/2 teaspoon cumin
Instructions
- Preheat oven to 400°F. Line rimmed baking sheet with parchment paper.
- In a medium bowl, Toss carrots, zucchini, and pepper with olive oil. Season with salt and pepper and transfer to prepared baking sheet. Roast in oven for about 20 minutes.
- While the vegetables are roasting, in a small bowl, whisk together dressing ingredients.
- Place roasted vegetables, brown rice, black beans, corn, scallions, and cilantro in a large bowl. Pour dressing over and toss to combine. Serve topped with pumpkin seeds and sliced avocado.
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