Plant Based Vegan Burrito Bowls
View original ↗
Oh Sweet Basil · by Sweet Basil★ 5.0 (1)

Plant Based Vegan Burrito Bowls

NUTRITION · PER SERVING50M COOK
CAL 44%·PRO 52%
CARBS 148G67% OF CAL
20G FIBER121G OTHER7G TOTAL SUGAR
FAT 21G21% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful plant-based bowl with roasted vegetables, brown rice or quinoa, black beans, avocado, and cilantro-lime dressing. Hearty and naturally vegan.

mainmexicanbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Oh Sweet Basil →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 Sweet Potato (or yam, large, chopped, peeled if you prefer)
  • 1 Zucchini (sliced)
  • 1/2 Red Onion (sliced)
  • 2 Tablespoons Olive oil (divided)
  • 1 teaspoon Kosher Salt
  • 1 Pinch Black Pepper
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/2 Cup Corn (roasted, frozen)
  • 2 Packets Brown Rice ((found at costco or prepare your own brown rice and quinoa, see note))
  • 2 Packets Quinoa ((found at costco or prepare your own brown rice and quinoa, see note))
  • 1 Tomato (chopped)
  • 1 Avocado (sliced)
  • Cilantro and Red Pepper Flakes for Garnish
  • 15 oz Black Beans (drained and rinsed)
  • 1 Cup Water
  • 1/2 teaspoon Coriander (ground)
  • 1 Avocado (large)
  • 1 Handful Cilantro (chopped)
  • 1 1/2 Limes (juiced)
PREP
20M
SODIUM
467MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.