Easy Summer Harvest Burrito Bowls
These easy summer burrito bowls are the ultimate way to enjoy fresh seasonal produce. Loaded with roasted veggies, black beans, and your favorite toppings, they’re nourishing, flexible, and packed with flavor.
Ingredients
- 1 tbs olive oil
- 1 tsp sea salt
- 1 cup uncooked brown rice or quinoa
- 1 zucchini chopped
- 1 red bell pepper chopped
- 1 cup corn kernels fresh or frozen
- 1½ cups cooked black beans or 1 can, rinsed and drained
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Cook the rice or quinoa according to package instructions. Set aside.
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the zucchini, bell pepper, and corn with olive oil and salt. Roast for 20 to 25 minutes, stirring once halfway, until tender and lightly browned.
- While the veggies roast, prepare your toppings: halve the cherry tomatoes, dice the avocado, and chop the cilantro.
- Warm the black beans in a small saucepan over low heat with a splash of water and a pinch of salt, if desired.
- To assemble, divide the rice or quinoa between 4 bowls. Top with black beans, roasted vegetables, tomatoes, avocado, and cilantro. Finish with a squeeze of lime and any optional sauces or toppings.
Video
Notes
This bowl is very flexible– swap in any roasted or grilled veggies you like. To save time, use pre-cooked grains or leftover rice from a previous meal. Great served warm or cold!