Fresh Veggies In A Large Bowl

Roasted Veggie & Black Bean Burrito Bowls

This delicious vegetarian recipe is both hearty and refreshing

Roasted Veggie & Black Bean Burrito Bowls

Gather Food Studio

Prep Time

25 minutes

Cook Time

10 minutes

Cuisine

Mexican

Category

Salads

Ever get frustrated with a burrito blow out?  Me too!  Try our tortilla-less, vegetarian bowl.

Roasted Veggie & Black Bean Burrito Bowls

Ingredients

  • ½ onion, julienned
  • 2 carrots, small dice
  • 1 zucchini, small dice
  • 1 yellow squash, small dice
  • 3 cloves garlic, minced
  • 1-14oz can black beans, rinsed and drained
  • 1-2 chipotles in adobo sauce, diced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoons ground coriander
  • 2 cups cooked brown rice or grain of choice
  • Oil, as needed for saute
  • Salt & Pepper to taste
  • Arugula
  • Diced Tomatoes
  • Gather Ranch Dressing

Directions

  1. Heat a large skillet over medium-high heat and add oil.  Saute onion, garlic and carrots until they pick up some color.  Add zucchini, yellow squash and saute until they begin to brown. Be careful not to over stir for vegetables so that they get some caramelization to build flavor.

  2. Add beans, chipotle, cilantro, cumin and coriander and stir to warm ingredients.

  3. Place rice in bowls or on serving platter and top with veggie “filling”.  Then top with arugula, tomatoes and drizzle with Ranch. Enjoy!
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