If Summer had a bowl, this would be it. These burrito bowls are loaded with colorful veggies, fresh herbs, and bold flavors– perfect for using up all that Summer produce you picked up at the farmers market (or forgot about in the back of your fridge). They’re easy to prep, endlessly customizable, and make a nourishing lunch or dinner that actually hits the spot.
I love these bowls because they feel like a choose-your-own-adventure meal. Grilled corn? Sure. Roasted zucchini? Always. Cherry tomatoes, creamy avocado, a zesty lime dressing? Yes, yes, and yes.
If you’ve got a bunch of Summer veggies and no dinner plan, this recipe is your new go-to.
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Why You’ll Love These Burrito Bowls
“SO FRESH, SO EASY, SERIOUSLY DELICIOUS.”
How to Make These Burrito Bowls
Please see recipe card at the bottom of this post for the full recipe details.
- Cook your base. Start with a batch of brown rice, white rice, or quinoa. Make it ahead if you want to save time.
- Roast or sauté your veggies. I like a mix of zucchini, bell peppers, and corn. Drizzle with olive oil, season with salt, and roast at 425°F until tender and slightly charred.
- Prep your toppings. Slice cherry tomatoes, cube your avocado, and chop the cilantro.
- Warm your black beans. I usually just heat mine in a small saucepan with a pinch of salt and splash of water.
- Assemble your bowl! Start with a scoop of rice or quinoa, then layer on the beans, roasted veggies, tomatoes, avocado, and cilantro. Add a generous squeeze of lime and any sauce you love.
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Caramelized Eggplant & Pesto Pasta
Ingredients
For the eggplant
- 2 medium eggplant preferably Japanese, diced 1/2 inch
- salt for sweating
- 3-5 tbsp extra virgin olive oil
For the pesto & pasta
- 1 lb penne pasta
- 15 pieces cherry tomatoes halved
- 2 heaping cups basil leaves packed, Thai basil preferred
- 2 tbsp fresh lemon juice
- 1/4 cup pine nuts
- 1/4 cup nutritional yeast
- 1 dash cayenne pepper
- 3-4 tbsp extra virgin olive oil
- salt to taste
- fresh ground black pepper to taste
Instructions
- Dice the eggplant into 1/2-inch cubes. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes until beads of water form. Rinse thoroughly and shake off excess water.
- Heat 3 tbsp olive oil in a large skillet. Add rinsed eggplant and cook over medium-high heat, tossing every few minutes, until caramelized and golden brown on all sides.
- Meanwhile, boil a large pot of salted water and cook penne pasta according to package directions. Drain and set aside.
- Prepare pesto by adding basil, lemon juice, pine nuts, nutritional yeast, cayenne, salt, and pepper to a food processor. Blend until mostly smooth, streaming in olive oil as needed to reach desired consistency.
- Toss cooked pasta with pesto until evenly coated. Add caramelized eggplant and cherry tomatoes, then gently toss to combine. Serve warm.
Equipment
- Colander
- Large skillet
- Large pot
- Food processor
- Cutting board and knife
Notes
Nutrition
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