Burrito Bowl with Peach Salsa
Whenever I fail to plan dinner, or I am a bit short on time, I find myself cooking up a good old grain bowl. To be honest, I probably have a mixture of grains, veggies, and beans all mixed together with some sort of yummy sauce at least 5 nights out of the week. This vegetarian burrito bowl with peach salsa is definitely one of my favorite crazy combinations ever.
I’m not gonna lie, making all the components in this recipe does take some time and several dishes… BUT if you have, say, any 3 of the components and the spices, you’ll end up with a satisfying, southwestern-style dinner! I strongly encourage you to take advantage of any ingredients you have on hand (leftovers too) and get cooking!
Here are the basics – chose your favorites and mix it all together!
- The base
- Brown rice (quinoa, farro, or any other type of rice works too)
- If you want to go the traditional burrito route, any type of tortilla works great
- The good stuff
- Fajita vegetables
- Black beans
- Roasted sweet potatoes
- Tex-Mex spice mix
- The toppings
- Peach salsa (recipe included) or pico di gallo
- Avocado
- Plain Greek yogurt, cashewgurt (vegan), or sour cream
Ingredients Directions Begin cooking rice according to package directions and preheat oven to 425 degrees Fahrenheit. Prepare spice mix: Mix all components together Roast sweet potatoes: Peel and dice sweet potato in about 1 cm cubes. Toss in olive oil and a dash of the spice mix. Spread on a baking sheet and roast for 15-20 minutes, stirring halfway. Prepare fajita vegetables: Heat a skillet over medium high heat with a large drizzle of olive oil. Saute onion, zucchini, bell peppers, and corn until tender (about 5-7 minutes) adding some of the spice mix toward the end. Assemble: Combine rice, black beans, roasted sweet potatoes, and fajita veggies in a bowl (or tortilla). Add salt and pepper to taste. Top with peach salsa, avocado, and a dollop of Greek yogurt. Enjoy! Begin cooking rice according to package directions and preheat oven to 425 degrees Fahrenheit. Prepare spice mix: Mix all components together Roast sweet potatoes: Peel and dice sweet potato in about 1 cm cubes. Toss in olive oil and a dash of the spice mix. Spread on a baking sheet and roast for 15-20 minutes, stirring halfway. Prepare fajita vegetables: Heat a skillet over medium high heat with a large drizzle of olive oil. Saute onion, zucchini, bell peppers, and corn until tender (about 5-7 minutes) adding some of the spice mix toward the end. Assemble: Combine rice, black beans, roasted sweet potatoes, and fajita veggies in a bowl (or tortilla). Add salt and pepper to taste. Top with peach salsa, avocado, and a dollop of Greek yogurt. Enjoy!
Ingredients
Directions
Notes
