Roasted Vegetable Burrito Bowl


Roasted Vegetable Burrito Bowl


June 11, 2019

  • Yields: 4 Servings



1 cup sweet onion, chopped

2 cup zucchini, chopped (about 3 zucchini)

2 red peppers, chopped

1 cup frozen corn kernels, defrosted

2 Tbs olive oil

2 tsp ground cumin

2 tsp coriander seeds

1 cup quinoa, cooked

1 pnt cherry tomatoes, halved

1 15 oz. canned black beans, drained and rinsed

4 scallions, chopped

1/4 cup pepitas (pumpkin seeds)

1 lime, cut into wedges


1/2 cup cilantro

1/4 cup olive oil

2 limes , juiced (for 3 tablespoons of juice)

1 clove garlic



1Preheat oven to 400°F.

2Chop onion, zucchini, pepper, and scallions. Slice tomatoes and lime.

3Cook quinoa according to directions.


1Toss onions, zucchini, pepper, and corn with olive oil. Season with ground cumin, coriander, salt, and pepper and place in oven for about 20 minutes.

2Meanwhile, make dressing. Place all ingredients in a blender and process until smooth.

3Place roasted vegetables, quinoa, tomatoes, beans, and scallions in a large bowl. Toss until combine. Mix in enough dressing to coat. Serve topped with pepitas and lime.

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