Veggie Burrito Bowl Recipe By Tasty
VEGGIE BURRITO BOWL RECIPE BY TASTY
Here's what you need: olive oil, zucchini squashes, yellow bell pepper, red bell pepper, garlics, cannellini bean, fresh thyme leaf, cayenne pepper, salt, flour tortillas, guacamole, pico de gallo
Provided by Dhruv Vohra
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
- Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
- Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
- Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 115 grams, Fat 59 grams, Fiber 18 grams, Protein 29 grams, Sugar 14 grams
VEGETARIAN BURRITO BOWL
Loaded with veggies, spices and some guacamole, this veggie burrito bowl is a great vegetarian option if you're looking for something tasty.
Provided by Ryan Beck
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tbsp olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
- In same large bowl, toss together the sweet potato, chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and 2 tbsp olive oil. Spread sweet potatoes on the other side of the baking sheet in an even layer.
- Bake for 35-40 minutes until the sweet potatoes are tender and caramelized on the edges. Flip the sweet potatoes, peppers and onions halfway through.
- While sweet potatoes are roasting, cook rice according to package instructions. Mix the rice with the salsa verde. Set aside.
- Assemble the burrito bowls. Add rice, sweet potatoes, peppers, onion, black beans, corn, tomatoes and guacamole. Top with some cheese, lime and cilantro.
Nutrition Facts : ServingSize 1 bowl, Calories 471 kcal, Carbohydrate 74 g, Protein 14 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 521 mg, Fiber 14 g, Sugar 12 g, UnsaturatedFat 7 g
SOFRITAS BURRITO BOWL RECIPE BY TASTY
Popularized by Chipotle, this protein-packed alternative to meat comes together with a medley of spices and soy sauce. Simply break apart your favorite extra firm tofu, mix in soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne, and cook until browned. Serve it in a bowl with rice or lettuce or use it as a taco filling.
Provided by Rachel Gaewski
Categories Dinner
Time 15m
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3-4 minutes.
- Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
- Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
- To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions.
- Serve topped with cilantro.
- Enjoy!
Nutrition Facts : Calories 1230 calories, Carbohydrate 219 grams, Fat 26 grams, Fiber 19 grams, Protein 36 grams, Sugar 12 grams
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