Deconstructed Burrito Bowl

We love bowls! It’s one of our favorite go-to meals and makes for a quick dinner. Most times we just use various ingredients we have on hand. Be warned they are suuuuper filling! You can be super creative with your bowls or just keep them simple. The basic bowl is this: One part grain, vegetables, one part protein (we use beans, tofu, or tempeh), and top with some kind of sauce. In a pinch, I have used hummus that has been thinned out as a drizzle! Top with your choice of onions, herbs, nuts, or seeds.

Deconstructed Burrito Bowl

  • 1 medium butternut squash, peeled, cubed
  • 2 medium russet potatoes washed, cubed
  • 1 medium onion sliced into ¼ ” wide slices
  • 1 red pepper sliced into ¼” thin slices
  • 1 15 oz. can pinto beans (or, bean of choice)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ c water
  • 1-2 ripe avocados, sliced, or diced
  • 1-cup brown organic basmati rice (any brown rice will do)
  • 1-cup Pico de Gallo (store bought is easiest)
  • 1-cup cashew queso, thinned (see recipe below)
  • Green onions, diced on bias (optional)
  • Cilantro, minced (optional) 
  • Salt and pepper

Preheat oven to 400°.  

Make rice.  I add two cups of water to 2 cups of basmati rice to my Instapot and cook for 15 minutes.    Otherwise, follow package directions.   (You will have leftovers.  You can freeze extra cooked rice in ziplock bag.)

Peel and dice squash into bite-size pieces.  I use pre-diced store bought and cut larger pieces into 1” cubes.   Wash potatoes and cut into 1” cubes leaving the skins on.  Wash and slice red pepper into ¼” long slices.  Peel and slice onion and in half, cut into ¼” slices.   Add potatoes, squash, red pepper, and onions to a large mixing bowl.  Add 1-2 Tbsp of olive oil and toss vegetables with salt and pepper to coat. Add vegetables to a parchment paper lined baking sheet.   Bake, turning once, for 25-30 minutes, or until vegetables are fork tender. 

While veggies are cooking, add one can of drained pinto beans to a small pot, add cumin, garlic powder, and salt.  Add ¼ cup water, cover, and simmer until warmed through.   Keep warm. 

Make Cashew Queso:  

  • 1 ½ cup raw, unsalted cashews
  • 8 oz of water
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 chipotle chili pepper in adobo (or, cut in half if too spicy)
  • 3 TBSP Nutritional Yeast (I use Bragg’s, but you can use any)

Add all of the ingredients to a high-speed blender.   Blend until smooth.  In my Vitamix it takes about 45 seconds on high speed, stopping once to scrape down the sides.   ***It is very important that queso is completely smooth.  Add more water 1 Tbsp at a time, if needed and continue to blend until smooth. 

When vegetables are done remove from oven.   Assemble Buddha bowls.  Add up to 1-cup rice per bowl.  Top bowls with the roasted vegetables, beans, Pico de Gallo, avocado, drizzle with cashew queso, and finish with cilantro and green onions, if using.  

Enjoy! 

What did you think? I'd love to hear from you!