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
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!