Vegetarian Burrito Bowls are filled with roasted sweet potatoes and peppers, black beans, fresh tomatoes, quinoa, and drizzled with a Chipotle Sour Cream! These burrito bowls are perfect for a vegetarian dinner or for meal prepping.
We are BIG fans of grain bowls in our household. I love our Copycat Chipotle Chicken Burrito Bowls and my Curry Chicken Rice Bowls, but sometimes I want something for Meatless Monday. These Vegetarian Burrito Bowls fit the fill and are full of so much flavor. Starting with the roasted vegetables that are seasoned with chili powder, cumin, garlic, and onion powder, and topped with all of your favorite toppings and then a homemade chipotle sour cream drizzle. We eat ours on top of fluffy, protein packed quinoa, but any of your favorite grains would work. YUM-O!
This burrito bowl recipe has three main components: the roasted vegetables, the quinoa, and the chipotle sour cream. To start, preheat the oven and prep the vegetables. I use sweet potatoes, bell peppers, and red onion. You can definitely adapt these vegetables to what is in season or what you have on hand. I think other delicious options would be summer squash, zucchini, red potatoes, cauliflower, and carrots.
Toss the prepped vegetables in olive oil, spices including chili powder, cumin, garlic powder, onion powder, and salt. Divide the vegetables between two baking sheets and then roast in the preheated oven. Using two baking sheets is important, because if you crowd a baking sheet the veggies will “steam” each other and they will end up mushy instead of perfectly roasted. This will take 25-30 minutes, depending on the size of your veggies and how you like your vegetables roasted. I like mine on the crispy side.
While the vegetables are roasting, cook the quinoa and prep the chipotle sour cream. For the quinoa, I love using vegetable broth to give it a little more flavor. This is optional, and you can use water if you prefer. Simply combine the quinoa and broth/water in a pot, bring to a boil, reduce the head and cover. Simmer for 15-20 minutes, until the quinoa is fluffy.
For the chipotle sour cream, combine the sour cream, mayonnaise, milk, lime juice, chipotle pepper, garlic powder, and salt in a small food processor and blend until it is creamy. If you’d like the sour cream a little bit thinner, add a couple more tablespoons of milk.
Now it’s time to assemble! Place your desired amount of quinoa in each bowl and top with veggies and desired toppings. I like adding black beans, diced tomatoes or salsa, and avocado. Corn, greens, pinto beans, and guacamole would also be delicious choices. Lastly, drizzle the Vegetarian Burrito Bowls with the chipotle sour cream. Enjoy!
I love making these burrito bowls for lunch throughout the week. I simply divide the ingredients into individual glass containers, and store the chipotle sour cream on the side. They make for a delicious, healthy, and filling lunch option!
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