A burrito bowl is always a good idea – even if it isn’t from Chipotle!
It’s super easy to chop, season and roast all of your veggies (I used butternut squash, red onions, bell peppers, corn and beans) for a quick and easy dinner or lunch. Serve it over Mexican style rice, quinoa or kale and drizzle with creamy vegan cashew cheese sauce together to tie it all together.
roasted butternut squash & veggie burrito bowl
super easy Mexican inspired, one sheet pan burrito bowl loaded with roasted veggies and all the fix ins.
Ingredients
- 600 grams butternut squash or sweet potatoes cubed
- 125 grams sweet corn fresh or frozen
- 240 grams black beans
- 350 grams bell peppers chopped
- 125 grams red onion chopped
- chilli powder to taste
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp oregano
- salt and pepper
For serving (all optional)
- 100 grams chopped tomatoes or salsa
- 1 lime
- vegan non-dairy cheese
- avocado
- cashew cheese sauce link to recipe in notes
Instructions
- Preheat oven to 200°C (400°F) and line baking pan/ roasting pan in aluminium foil and set aside.
- Mix all roasted ingredients (corn, squash, beans bell peppers, red onion) in a large bowl with olive oil and seasoning and pour into the prepared pan.
- Bake for 20 minutes and mix ingredients around so they cook evenly and have equal time on top of the veggies, and continue baking for another 20-25 minutes until desired tenderness of veggies.
- Sprinkle on vegan cheese and put in the oven for an additional five minutes until melted if desired.
- Serve over Mexican style rice, quinoa, or kale alongside with tomatoes, salsa, avocado, hot sauce or additional cashew cheese sauce.
Nutrition
Serving: 4bowlsCalories: 374kcalCarbohydrates: 59gProtein: 11gFat: 13gSaturated Fat: 3gSodium: 392mgPotassium: 1371mgFiber: 16gSugar: 11gVitamin A: 18979IUVitamin C: 158mgCalcium: 135mgIron: 4mg
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