Vegetarian Quinoa Burrito Bowls with Avocado Cream Sauce

Vegetarian Quinoa Burrito Bowls with Avocado Cream Sauce

Servings: 6

Lactose Intolerant Vegan Dairy Free Vegetarian


1 ½ cups quinoa, dry

2 sweet potatoes, peeled and diced

1 red bell pepper, de-seeded, stem removed and sliced

1 red onion, sliced

3 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

3 cloves garlic

½ teaspoon salt

1 (15 ounce) can black beans, drained and rinsed

2 cups frozen corn, cooked

1 avocado, diced

Avocado Cream Sauce:

4 ounces GO VEGGIE plain cream cheese

1 avocado

Juice from 1 large or 2 small limes

¼ cup cilantro

1 teaspoon cumin

¼ teaspoon salt


Combine quinoa and 3 cups of water in a medium pot. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes, until all of the water is absorbed and the quinoa is sprouted.

Meanwhile, prepare the veggies.

Preheat oven to 400 degrees F.

Line two baking sheets with foil. The foil is technically optional, but makes clean-up way easier.

Cut the sweet potatoes, red bell pepper, and onion.

Toss with olive oil, chili powder, cumin, garlic, and salt.

Place on prepared baking sheet.

Bake in preheated oven for 30-40 minutes, until veggies are cooked.

While the veggies are cooking, you can make the avocado cream sauce.

Place all of the ingredients listed for the avocado cream sauce in a small food processor and blend until creamy.

Assemble your burrito bowls by placing approximately ½-¾ cup quinoa in bottom of bowl. Top with black beans, corn, sweet potatoes, peppers, onion, avocado, and drizzle with avocado cream sauce.