Name: Roasted Summer Vegetable Burrito Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 red onion; 1 red bell pepper; 1 yellow squash; 1 zucchini squash; 4 tablespoons olive oil (separated); Sea salt (to taste); 1.5 cups uncooked brown rice; 1 garbanzo beans (14-ounce can, drained, rinsed, and heated); 1 ripe avocado (peeled and diced); ¼ cup plain whole milk yogurt; 2 tablespoons lime juice; 1 garlic (minced); 4 leaves large basil (roughly chopped, about ¼ cup); sea salt (to taste); Rotisserie chicken (optional); hot sauce or salsa (for serving); Cheddar or jack cheese (optional topping); Cilantro or basil (for garnish)

Jump to Recipe Print Recipe

There’s something so comforting about a bowl full of vibrant colors and fantastic flavors, and that’s exactly what you’ll find in these Roasted Summer Vegetable Burrito Bowls. When summer hits, I find myself drawn to the farmer’s market, eager to pick up the freshest vegetables the season has to offer. One sunny afternoon, I decided to combine my favorite summer produce into a wholesome and satisfying meal. The idea of roasting vegetables to bring out their natural sweetness and pairing them with creamy avocado crema just felt right. Each bite is a celebration of summer’s bounty, making this dish not just a meal but an experience.

As I gathered my ingredients, the anticipation grew. I could already visualize the golden-brown roasted bell peppers and zucchini, their flavors enhanced by a sprinkle of sea salt and a drizzle of olive oil. The heartiness of brown rice and the crispness of garbanzo beans would anchor the dish, while the creamy avocado and tangy lime juice would elevate it to something truly special. That’s the beauty of the Roasted Summer Vegetable Burrito Bowls: they’re not just about nourishing the body; they nourish the soul too.

We all have those days when we want a comforting yet healthy meal, right? Whether it’s a busy weeknight or a lazy Sunday, this dish is perfect for any occasion. The best part is how customizable it is. You can add your favorite toppings or even a bit of hot sauce for a kick! So, how about we dive into this delicious adventure together and create a meal that brings a taste of summer to your table?

Recipe Snapshot

Total Time:
40 mins

Prep Time:
10 mins

Cook Time:
30 mins

Difficulty:
Easy

Calories:
450 kcal

Protein:
14 g

Diet:
Gluten-Free, Low FODMAP

Fat:
18 g

Tools Used:
Oven, Baking Sheet, Chef’s Knife, Blender, Peeler, Food Processor, Cutting Board

Why This Roasted Summer Vegetable Burrito Bowls Shines

Colorful and Nutritious

One of the things I love about these Roasted Summer Vegetable Burrito Bowls is the explosion of colors. Each vegetable not only adds a unique hue but also a different texture and flavor. The combination of red bell peppers, yellow squash, and zucchini creates a visual feast that’s enough to make anyone hungry! Plus, incorporating a variety of vegetables ensures you’re getting a wide range of vitamins and minerals, making this a nutritious choice.

Easy to Prepare

As busy as life can get, I appreciate recipes that are straightforward and easy to make. The steps in this recipe are simple enough to follow, and the most challenging part is waiting for the vegetables to roast in the oven! Prepping these burrito bowls is a breeze, allowing you to spend more time enjoying your meal rather than cooking it.

Great for Meal Prep

If you’re like me and love to meal prep, you’ll find these bowls are excellent for that! The roasted vegetables and prepared ingredients can be stored in the fridge and assembled for quick meals throughout the week. Just pop the bowls in the microwave for a few moments, and you’ve got a hearty, healthy dish ready to go!

Versatile for Everyone

Another fantastic thing about the Roasted Summer Vegetable Burrito Bowls is their versatility. Whether you’re a vegetarian, a meat lover, or someone who enjoys a mix of both, this dish can cater to everyone’s tastes. You can easily add rotisserie chicken or keep it completely plant-based with just veggies and beans.

Perfect for Any Occasion

These bowls are perfect for casual family dinners or summer gatherings. They’ve become a staple in my household, especially during hot summer days when the last thing I want to do is heat up the kitchen. Serve them at picnics, barbecues, or just for a cozy night in, and you’re bound to impress!

Deliciously Creamy Avocado Crema

The creamy avocado and yogurt dressing is the cherry on top of these bowls. It brings a richness that complements the roasted vegetables perfectly while adding a refreshing element to every bite. I always whip up a batch and keep it in the fridge; it’s great on everything!

Ingredients to Make Roasted Summer Vegetable Burrito Bowls

This recipe showcases a beautiful harmony of fresh ingredients that work together to create a delicious meal. Each component plays a vital role, from the hearty brown rice that forms the base to the colorful roasted veggies that add flavor and nutrition. The creamy avocado and tangy dressing round out the dish, making it satisfying and wholesome.

1 red onion, sliced
1 red bell pepper, cored and chopped
1 large yellow squash, diced
1 medium zucchini squash, diced
4 tablespoons olive oil, separated
Sea salt, to taste
1.5 cups uncooked brown rice
1 14-ounce can garbanzo beans, drained, rinsed, and heated
1 large ripe avocado, peeled and diced
¼ cup plain whole milk yogurt
2 tablespoons lime juice
1 clove garlic, minced
4 leaves large basil, roughly chopped, about ¼ cup
Pinch sea salt, to taste
Rotisserie chicken, optional
Hot sauce or salsa, for serving
Cheddar or jack cheese, optional topping
Cilantro or basil, for garnish

Recipe Directions for Roasted Summer Vegetable Burrito Bowls

Cooking these Roasted Summer Vegetable Burrito Bowls is a straightforward and rewarding process. You’ll love how the aroma of the roasting vegetables fills your kitchen and how easy it is to create a bowl that’s as beautiful as it is delicious. Let’s get started!

Begin by preparing the brown rice according to the package instructions. This is the base of your bowls, so it’s essential that it’s fluffy and cooked to perfection. Once cooked, set it aside and allow it to cool slightly.
While the rice is cooking, preheat your oven to 375 degrees F. This step is crucial for achieving the right level of roasting on your vegetables. The hot air will help achieve that perfect caramelization.
Next, take a baking sheet and spread the sliced red onion and red bell pepper evenly across it. Drizzle with 2 tablespoons of olive oil and sprinkle generously with sea salt. Use your hands to mix everything well, ensuring the vegetables are evenly coated. Roast them in the oven for about 25 to 30 minutes, turning once halfway through to get that nice golden color on all sides.
While the bell peppers and onion are baking, prepare the yellow squash and zucchini. Repeat the same process: spread them on a separate baking sheet, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with salt. Roast them for about 15 to 20 minutes until they are tender and have a slight char. Remember to turn them once halfway for even roasting.
As the vegetables are roasting, focus on making the delicious avocado-basil crema. In a small blender, combine the peeled and diced avocado, yogurt, lime juice, garlic, and basil. Blend until completely smooth. If the mixture is too thick, add a little water or more yogurt to help it blend. Taste it for flavor and adjust with more lime juice or sea salt if needed.
Now it’s time to assemble your bowls! Divide the cooked brown rice among 3 to 4 bowls. Top each bowl with the roasted vegetables and garbanzo beans. Generously drizzle the avocado crema on top, adding a beautiful finishing touch. You can also add rotisserie chicken, hot sauce, or cheese, depending on your preference.
Serve immediately and enjoy this vibrant dish that’s sure to satisfy your cravings for fresh summer flavors!

Things Worth Knowing

Cook the rice properly: Follow the package instructions carefully. Overcooked rice can turn mushy, while undercooked rice will be too firm for the bowls.
Evenly cut vegetables: Make sure your vegetables are cut into similar sizes so they roast evenly. This guarantees that every bite has the same delicious flavor.
Don’t skip the resting: Let your roasted vegetables sit for a couple of minutes after taking them out of the oven. This allows flavors to set.
Experiment with seasonings: Feel free to customize the flavor profile by adding spices like cumin or paprika.
Serve warm: These bowls are best enjoyed warm, as the flavors meld together beautifully when everything is freshly cooked.

Variations to Try

If you’re looking to mix things up with your Roasted Summer Vegetable Burrito Bowls, there are numerous ways to personalize this recipe. Here are some great variations to consider!

Different grains: Swap out the brown rice for quinoa, farro, or even cauliflower rice for a low-carb option.
Add more protein: Include black beans or tofu for extra protein, making the bowls even heartier.
Spice it up: Add your favorite spices to the roasting vegetables; a pinch of cayenne pepper or smoked paprika can add a nice kick!
Substitutions for the crema: If you want to lower calories, use low-fat yogurt or add some cilantro for a fresh twist.
Try different vegetables: Feel free to use seasonal vegetables like eggplant, corn, or asparagus.
Garnishes: Top with sliced jalapeños or a sprinkle of feta cheese for an added layer of flavor.

What Goes Well With This Roasted Summer Vegetable Burrito Bowls

Classic side salads: Pair these bowls with a refreshing green salad topped with a homemade vinaigrette to enhance the meal.
Grilled corn: The sweetness of grilled corn complements the roasted vegetables beautifully and adds a nice crunch.
Light soups: Serve with a cool gazpacho or a light summer soup for a refreshing start to your meal.
Seasonal fruit: Fresh summer fruit like watermelon or berries makes for a perfect dessert after this hearty dish.
Perfect for a picnic: These bowls are ideal for outdoor dining, so consider preparing them for your next picnic or barbecue.
Leftover options: Store leftovers in an airtight container in the fridge. They can be reheated the next day, making for a quick lunch!

FAQ

Absolutely! These bowls are perfect for meal prep. You can roast your vegetables and prepare the avocado crema in advance. Just store them in separate airtight containers in the refrigerator. When you’re ready to eat, simply reheat the ingredients and assemble your bowls for a quick, delicious meal.

The beauty of these bowls is their versatility! While red bell peppers, zucchini, and yellow squash are excellent choices, feel free to experiment with other seasonal vegetables like eggplant, corn, or even asparagus. Use whatever you have on hand or what’s fresh at the market!

If you’re looking to boost the protein content, consider adding black beans, chickpeas, or some grilled chicken. These additions not only enhance the nutritional value but also make the dish more filling. You can also sprinkle some feta cheese on top for an extra flavor kick!

Yes, the Roasted Summer Vegetable Burrito Bowls can easily be made vegetarian or even vegan by omitting the cheese and using plant-based yogurt instead of dairy. The roasted vegetables and garbanzo beans provide ample flavor and protein, making it a satisfying and nutritious meal for everyone!

Conclusion

The Roasted Summer Vegetable Burrito Bowls bring together the best of summer in a bowl, combining vibrant roasted vegetables with creamy avocado crema for a dish that is both nutritious and satisfying. They’re not only easy to prepare but also versatile, allowing you to switch up ingredients based on your taste or what’s in season. I encourage you to try this recipe—you’ll love creating your own beautiful bowls filled with flavor!