Name: Veggie Burrito Bowls with Chipotle Crema
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 cup cooked brown or white rice; 1 can black beans, rinsed and drained (15 oz); 1 cup frozen corn, thawed; 1 medium zucchini, diced; 1 medium red bell pepper, diced; 0.5 medium red onion, diced; 1 tbsp olive oil; 1 tsp chili powder; 0.5 tsp ground cumin; salt and pepper to taste; 0.5 cup sour cream or plain Greek yogurt; 1 chipotle pepper in adobo minced; 1 tbsp adobo sauce from can; 1 tbsp lime juice (for crema); sliced avocado, fresh cilantro, salsa, for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, toss diced zucchini, red bell pepper, and red onion with olive oil, chili powder, cumin, salt, and pepper. Spread in a single layer on the prepared baking sheet. 3. Roast for 20-25 minutes, or until vegetables are tender-crisp and slightly charred, flipping halfway through. 4. Meanwhile, prepare the chipotle crema: In a small bowl, whisk together sour cream (or yogurt), minced chipotle pepper, adobo sauce, and lime juice. Season with salt to taste. 5. Warm cooked rice, black beans, and thawed corn. 6. To assemble bowls: Divide warm rice among bowls. Top with roasted vegetables, black beans, and corn. Drizzle generously with chipotle crema. Add desired toppings like sliced avocado, fresh cilantro, and salsa.