Burrito Bowl with Roasted Vegetables

Dinner, Lunch, Main Dish

This Burrito Bowl with Roasted Vegetables is tasty and full of flavor.  I used some delicious plant based meatballs, roasted red and green peppers, corn and onion.  I topped it off with avocado and served it on a bed of orzo.

 


Burrito Bowl with Roasted Vegetables

Ingredients for the bowls:
Plant Based Meatballs, gardein or beyond meat
1 Cup of dry orzo or brown rice
1 Green pepper, sliced
1 Red pepper, sliced
1 Medium, white onion, sliced
1 1/2 Cup of frozen corn
1 Cup of marinara sauce or as desired

Seasoning for Roasted Vegetables:
2 Teaspoons of chili powder
1 Tablespoon of Italian seasoning
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of onion powder
1/4 Teaspoon of Himalayan salt
1/4 Teaspoon of black pepper
2 Tablespoons of olive oil, or as desired

Topping:
Avocado, mashed
Garnished with chopped fresh basil

Directions;
Preheat oven to 400F.
-Rinse and pat dry vegetables.
-Prepare frozen corn according directions on packaging.
-Add cut vegetables to a large bowl with seasoning and olive oil, toss until coated.
-Add cut vegetables to a baking sheet with parchment paper. Roast vegetables for 20 to 25 minutes.
-Prepare orzo or brown rice according to directions on packaging.
-Prepare your favorite plant based meat balls in a cast iron skillet according to directions on packaging. Add marinara sauce, Italian seasoning and pepper, if desired to the pan and sauté for about 15 minutes.
-Prepare to plate, add orzo, corn, roasted vegetables and plant based meatballs. Add a dollop of mashed avocado and chopped basil, Enjoy!

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