Do you ever have those moments where you’re worn out on junk food and just want something fresh? That’s been me for the last few weeks. I simply want a big plate of fresh, home-cooked food that isn’t greasy or overly salty, buuuuut I still want it to be good food (yes, you can have it both ways). This dish is just that — light, but filling, fresh and the perfect way to add a bit of Mexican spice to your day. Plus, this recipe is super easy to whip up! Cut up a few veggies, pop everything into the oven and wait for the belly-filling, gloriously delicious food to be ready.
Since I’ve had a change of heart from my normal face-stuffing ways, we have been eating these burrito bowls a lot more. We first came up with this recipe last summer, but completely forgot about it until recently. I made this just yesterday and realized that you don’t need sour cream or cheese to make it yummy, making this a great vegan dish (or just a meatless meal). However, if you are a dairy-eater, feel free to top with sour cream, cotija cheese, or whatever ya like.
The best part about this recipe is it’s super easy to store and reheat. Just throw all the veggies and beans (not the optional additions) into one container and when you’re ready to eat pop everything into a 350°F oven until warm and enjoy.
Of all the burrito bowls I’ve had, I’ve always been disappointed. They lack flavor, are very time-consuming to make (talk about dishes!), and end up feeling like they are lacking in texture (like they need the tortilla or chips, which then what’s the point?). They aren’t very pleasing to eat and I find myself still wanting something more. I don’t know what it is about this variation, but I feel satisfied after eating this, and I don’t have to waste a bunch of time making rice.
On a side note, has anyone else been getting really weird cilantro? It seems like every summer the cilantro starts to taste like an old sock and it’s really ruining the vibe of my dishes. I love cilantro, but recently I’ve had to stop buying it. Anyone know whats up?
Enough chit-chat, let’s get cooking!
Fajita Style Burrito Bowl
Fresh and vibrant take on a burrito bowl, perfect for lunch or to feed a crowd.
- 1 1/2 pounds (~ 1 medium) cauliflower
- 3/4 pound tomatoes (whatever kind you like, I used Roma)
- 1 pound bell peppers (2 medium/large peppers, I used orange and yellow for color)
- 1/4 pound onion (I used Vidalia, but any kind would work)
- 2 tablespoons olive oil
- 3/4 teaspoon garlic powder
- 1 tablespoon Mexican seasoning (I like Natural Grocers)
- Salt and pepper
- 1 15.5 oz can chickpeas
- 1 15.5 oz can black beans – Optional Additions –
- Sour cream (or try this cashew lime crema sauce from Edgy Veg)
- Cotija cheese (or whatever vegan alternative you like)
- Whatever else sounds good to you!
Directions1. Preheat oven to 450°F.
2. Prepare veggies. While the oven preheats, start cutting up the cauliflower, bell pepper, onion, and tomato. All of these need to be cut into bite-sized pieces (here’s a video showing how to cut cauliflower). As you cut, place the prepared vegetables into casserole dishes (or other high-sided, oven-safe dishes). I like to put all my cauliflower into one, my tomatoes into another, and the bell peppers and onion into one together.
3. Season and oil the veggies. Once you have finished cutting up all your veggies and separating them into casserole dishes, start seasoning.
- Season the cauliflower with 1 tablespoon Mexican seasoning, 1 tablespoon oil, 1/2 teaspoon garlic powder and salt to taste. Toss the cauliflower and seasoning with a spoon or clean hands until well-mixed and evenly coated.
- Season the bell peppers and onions with 1/2 a tablespoon oil, 1/4 teaspoon garlic powder, and salt to taste. Toss this mixture with a spoon or clean hands.
- Season the tomatoes with 1/2 a tablespoon oil and salt and pepper to taste. Toss the tomatoes and seasoning with a spoon or clean hands.
4. Cook veggies. Once you have thoroughly tossed all veggies with their respective seasoning and oil, place each casserole dish into the preheated oven. I like to place my cauliflower and tomatoes on the top rack and the bell peppers on the bottom. Let cook for 10 minutes, then stir well and switch the cauliflower and bell peppers (bell peppers should now be on the top rack, and cauliflower on the bottom). Let cook for another 10 minutes before removing and stirring once more (careful when you open the oven, there may be a lot of steam, give it a second before just diving in).
5. Drain, rinse, and warm beans. While your veggies are cooking in the oven, drain and rinse the black beans and chickpeas. Place the beans into a medium saucepan with a bit of water. Lid the saucepan and warm over medium heat. When the water reaches a boil, turn down to low to keep warm until the veggies in the oven are done.
6. Prepare toppings. Once your beans are going and the veggies are still cooking in the oven, start preparing any toppings (cut avocado into chunks, chop cilantro, slice lime, etc.).
7. Assemble! Once all the toppings are cut, beans are warmed, and veggies have finished in the oven, it is time to assemble the dish. There is no specific way to do this, just add whatever you like and leave some for the person behind you! I personally love this dish topped with some freshly squeezed lime and avocado.
If you are interested in more vegan recipes, check these ones out:
For more recipes, in general, check out my recipe page.
If you like recipes (have I said that word enough yet?), I post them every Saturday at 9am.
Thank you so much for reading. I hope you enjoyed the recipe and have a great day!