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Roasted Vegetable Vegan Burrito Bowl

A healthy and satisfying vegan burrito bowl featuring a medley of roasted vegetables, quinoa, and a zesty lime-tahini dressing. This recipe is a great way to use up leftover vegetables and is packed with nutrients.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
2
Ingredients
  • 1 cup, cooked Quinoa
  • 1 cup Broccoli Florets
  • 1 medium, chopped Bell Pepper (any color)
  • 1 medium, cubed Sweet Potato
  • 1/2 medium, sliced Red Onion
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Tahini
  • 2 tablespoons, fresh Lime Juice
  • 2-3 tablespoons Water
  • 1/4 teaspoon Garlic Powder
  • to taste Optional Toppings

Roast the Vegetables

Preheat oven to 400°F (200°C). Toss the broccoli florets, chopped bell pepper, cubed sweet potato, and sliced red onion with olive oil, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Make the Lime-Tahini Dressing

In a small bowl, whisk together the tahini, lime juice, water, and garlic powder. Add more water if needed to reach your desired consistency. Season with salt and pepper to taste.

Assemble the Burrito Bowls

Divide the cooked quinoa between two bowls. Top with the roasted vegetables and drizzle with the lime-tahini dressing. Add any other desired toppings such as avocado slices, chopped cilantro, or a sprinkle of sesame seeds.

Optional Toppings

Avocado slices, chopped cilantro, sesame seeds, sriracha, or pickled ginger.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes. Approximate values: Calories: 180-230 Protein: 5-7g Carbohydrates: 25-30g Fat: 8-10g Fiber: 6-8g

Other Considerations for Nutrition

This burrito bowl is a great source of complex carbohydrates, vitamins, and minerals. Roasting vegetables enhances their natural sweetness and nutrient availability. To reduce fat, use less olive oil or bake the vegetables without oil. For a soy-free option, ensure your tahini is made without soy additives.

← Rainbow Vegetable Stir-Fry with Tofu Rustic Vegan Ratatouille Casserole →

FAQ

  • Can I use different vegetables?

    Yes, you can use any vegetables you like! Some other good options include zucchini, carrots, cauliflower, Brussels sprouts, and butternut squash. Adjust the roasting time as needed depending on the vegetables you use.
  • Can I use a different grain?

    Yes, you can substitute the quinoa with rice, farro, or any other grain you prefer.
  • How long does the lime-tahini dressing last?

    The lime-tahini dressing can be stored in an airtight container in the refrigerator for up to 3 days.