Roasted Veggie Burrito Bowls

I’m always on the hunt for a good meatless meal. No, I’m not a vegetarian (nor do I ever aspire to be one), but I do think that eating a couple meatless meals each week 1) helps us eat more veggies than we otherwise would and 2) helps us stay within our grocery budget.

Roasted Veggie Burrito Bowls //

I threw this meatless meal together for the first time about six months ago. It was an idea that sprung from veggies we had that needed to be used up. To my surprise David loved it, and it’s been a favorite of his (and mine) ever since. Really, really.

Honestly I think I’m still a little bit in shock, and you would be too if you knew how much of a meat lover David is, and how little he likes sweet potatoes.

Roasted Veggie Burrito Bowls //

In other news, I am looking for recipe developers. Here’s what I’ve learned about writing this food blog for the past few months: I really love food photography. Recipe development, I like it too, but I’m pretty slow at it. I like to take my time, and make a recipe a few times before I post it so that I know for sure that I like it and that you’ll like it too.

However, I’m also learning that to run a successful food blog I need to be posting a little more often than I am. This has been a little overwhelming for me, honestly. I’m not a fast paced person, especially not when I’m filling every role and doing it all on my own: food photographer, recipe developer, food stylist, prop stylist, creative director, writer, editor, etc. You get the idea. <—- and all of that on top of my other roles in life.

I want recipe developers. Many food blogs out there have contributors and most, if not all of of these contributors, run successful food blogs of their own. But I believe there are creative, food-loving people out there who develop their own delish recipes on a regular basis but don’t want to dive into the world of having their own food blog.

It’d be pretty similar to being a “food blog contributor” but:

  1. You don’t have to have your own food blog/food website.
  2. I’d do all the behind-the-scenes food blog grunt work. Keeping the website running, done. Driving traffic to the website (via social media and food sharing submission websites), done. Photographing your recipe, done. Typing out the recipe, done. Besides developing the initial recipe, all you’d have to do is jump in a few days before a post goes live and write the actual post. And I’d of course edit it, because it’s what I do.
  3. And since I know you are wondering, YES you’d absolutely get credit for your own recipes, because you developed them.

It’d almost be like team blogging, except I’ll do all the nitty gritty of running a website/food blog. I’m looking for FIVE developers, who would be interested in developing one or two recipes per month. If you’re interested, please contact me and we will discuss the details:

Roasted Veggie Burrito Bowls
Author: © Amanda Jenks
Prep time:
Cook time:
Total time:
Serves: 4 servings
  • 2 large white sweet potatoes (about 2 1/4 lbs), peeled and diced large
  • 1 red bell pepper, diced large
  • 1 small onion, diced large
  • 1 cup frozen corn
  • 2 cloves garlic, minced
  • 1-2 tsp sauce from canned chipotles in adobo
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp mexican oregano
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 3 tbsp olive oil
  • 1 (15 oz) can black beans, drained and rinsed
  • 3 tbsp finely chopped cilantro
  • juice of 1/2-1 lime, to taste
  • for serving: cooked brown rice or quinoa, salsa or pico de gallo, sour cream, diced avocado or guacamole, shredded monterey jack cheese (optional)
  1. Preheat the oven to 425˚F. Line a large rimmed baking sheet with aluminum foil. Grease lightly with non-stick cooking spray.
  2. Combine the sweet potatoes, red pepper, onion, corn, and garlic on the baking sheet. Toss with the sauce from canned chipotles in adobo, the spices, the olive oil, and the salt and pepper until evenly coated.
  3. Spread veggies into an even layer on baking sheet. Roast until sweet potatoes are tender, about 30 minutes, stirring half way through.
  4. Once veggies are finished roasting, stir the canned black beans, cilantro, and lime juice into the veggies on the sheet pan.
  5. Serve over cooked brown rice or quinoa with desired toppings.


3 thoughts on “Roasted Veggie Burrito Bowls

  1. I’ve been looking for more vegetarian meals. This sounds amazing! I’m going to try it with potatoes instead of sweet potatoes. Thanks!


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