similar to the roasted vegetables from which these roasted vegetable burrito bowls spawn, i discovered/invented these a little bit by accident last spring and have been waiting medium-patiently to share them with you ever since then.
there were some hard, crunchy vegetables that needed to be used up… so i roasted them. there were some tomatoes and cilantro that were beginning to show their age… so i chopped them. and there were some black beans and cheddar, because this is my kitchen we’re talking about. and then (::insert a bit of quick hand waving here::)… dinner!
my two favorite, wait, no, make that three favorite things about this recipe are:
- the results are delicious every time.
- it works with whatever you have (within reason: we’re not going all salad bar on this and adding dried cranberries and hard boiled eggs and all of those other things that have no place here).
- it’s easy to put together, especially if you already the ingredients ready and waiting to assemble in your fridge.
to number 3 above, let me paint a picture, two, actually, of how this could go down:
scenario 1: you are an organizing boss who schedules time each week for meal prep (and, needless to say, actually executes that plan). you start each week with a refrigerator full of coordinated and neatly stacked containers full of ingredients for the week’s meals, including these roasted vegetable burrito bowls, which totally lend themselves to this type of awesomeness.
scenario 2: you are posting a recipe on your food blog tomorrow morning. a recipe that you’ve made before and know is delicious but don’t yet have the ingredients for, per se. it is afternoon. you dilly dally just a bit in the grocery store. the sun continues to go down, as it is wont to do, you know, every night (which will make it difficult and eventually impossible to take photos with natural light). you quickly prep/chop/roast your way through the recipe and your procrastination is positively reinforced because the recipe is just so easy and quick to pull together that you manage to pull this off after all. phew!
someday, i will be a scenario 1 person (maybe? hopefully??). until then, i will be glad that those of us in scenario 2 (plus or minus the “food blog” part) get to eat delicious, quick, easy dinners too.
- 4 cups roasted vegetables
- 15.5 oz. (439 g. / 2 cups) canned low sodium black beans, drained and rinsed
- ½ teaspoon chipotle powder, optional/to taste
- shredded or thinly sliced cooked chicken/beef, optional
- 1 large tomato or 2 plum tomatoes or small handful cherry tomatoes, chopped
- 1 avocado, peeled, pitted, and thinly sliced or chopped
- 2 oz. (56 g. / ½ cup) shredded sharp cheddar cheese
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, cut into small dice
- salsa, optional for serving
- sour cream, optional for serving
- transfer the black beans to a microwave safe bowl and stir in chipotle powder, if using. microwave until warm, stirring once or twice during cooking time. divide black beans among 4 serving bowls.
- top bowls with roasted vegetables and other ingredients above, as desired.
this recipe is so flexible. the ingredients and quantities above are just a starting point; please, feel free to add/subtract/increase/decrease as you see fit. make the roasted vegetable burrito bowl you will enjoy most! other things that would be delicious: roasted broccoli, roasted bell peppers, roasted parsnips, minced jalapeños, pepper jack cheese, guacamole, lime juice, brown rice… you get the idea.
leftovers keep best if stored separately in airtight containers in the refrigerator. this also allows for heating up the hot ingredients (beans and roasted vegetables) without microwaving the tomatoes, cilantro, etc. if you’re bringing leftovers to work, definitely throw it all together. no need to be toting 85 different containers back and forth…