Not every burrito needs to be a Southwest or Mexican flavored burrito right? Nor does a sweet potato burrito bowl need to be cumin or chili powder. You can have peanut butter and Tamari sauce in a burrito bowl. Why? ‘Cause I say so. And because why would you want to SW or Mexican all the time, when Asian and Thai is just as good too!. Brown rice and quinoa under some awesome Thai flavored veggies? Oh yes, the vegan and gluten-free Pad Thai Roasted Vegetable Burrito Bowl is right up my alley!

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Who doesn’t love roasted veggies? I am so on a roasted veg kick right now (I go from eating one thing all the time, like soups, to another thing) and have been doing a bunch of different flavors so expect a few more roasted veg recipes soon. I also love Pad Thai, and I love how easy things come together (and how lazy it lets me be) by roasting the veggies and just tossing things together. I used my basic Pad Thai recipe and added some heat to it with some szechuan sauce. Wow, did it add kick and flavor and made me salivate and start eating the veggies right off the pan and dipping into the sauce. Not abnormal for me, but I just wanted to scarf it down, no rice needed. Anyone else ready for a nontraditional burrito bowl? Also, this is a ton of veggies – I, unfortunately, am not one of those people that can look at something and think it’s enough. I am of the mindset of too much is okay. So use the veggies that you need and use the leftover veggies in different veg dishes throughout the week – which is what I did. I sauteed the broccoli and kale with olive oil, garlic, and dried onion slices. I just steamed the leftover cauliflower and buttered it. Mmmm, simple and good.

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Start by washing, chopping, and defrosting all veggies and the edamame. Dump everything on two parchment covered baking sheets. Mix the tamari, Szechuan and olive oil in a small container then add the pepper, garlic powder, and ginger and mix, then pour over all veggies. Mix with hands, ensuring all veggies get at least a little something on them. Bake at 375 degrees for 40 minutes, taking out and mixing halfway through. During the last 20 minutes make the rice & quinoa blend as directed on package – I cut out about a 1/4 cup of water and added two tablespoon tamari and a teaspoon garlic powder to liven it all up. Once that is going, in a microwavable bowl dump peanut butter, tamari, Szechuan sauce, vinegar, and minced garlic and microwave for one minute. Take out and mix and add everything else. Mix then microwave 30 seconds. Portion out all burrito bowl items into bowls. Pour sauce over bowl if eating. Portion out sauce into small containers for daily use; I like at lunch to warm the burrito bowl in the microwave and mix everything then pour the sauce over cold and let it warm up by the heat of everything. Yum! This is the perfect Sunday meal – meaning get everything portioned out and eat that last tray of veggies all day long!

Pad Thai Roasted Vegetable Burrito Bowl,

2 Tbsp San-J Gluten-Free Tamari Sauce
2 Tbsp San-J Szechuan Sauce
2 Tbsp Olive Oil
2 Tsp Black Pepper
1/2 Tbsp Garlic Powder
1 Tsp Ground Ginger
3 Medium Sweet Potatoes, washed and chopped
2 Pkgs Whole Button Mushrooms, quartered
3 Zucchini, chopped
1 Red Onion, sliced
1 Orange & Yellow Pepper, sliced
3 Carrots, sliced
1/2 Head Cauliflower, florets cut
1/2 Bag Frozen Broccoli, defrosted
1 Small Head Kale, washed and sliced
1 Pkg Frozen Edamame

Brown Rice and Quinoa
Brown Rice & Quinoa Blend, as needed/wanted
2 Tbsp San-J Gluten-Free Tamari Sauce
1 Tsp Garlic Powder

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Pad Thai Sauce
1/2 C Skippy Crunchy Peanut Butter
1/4 C San-J Gluten-Free Tamari Sauce
2 Tbsp San-J Szechuan Sauce
2 Tbsp Rice Wine Vinegar
2 Tsp Ground Ginger
1/2 Tsp Chinese 5-Spice
1/2 Tsp Black Pepper
5 Cloves Garlic, minced
2 Limes, zested and juiced

1. Set oven to 375 degrees. Line two baking sheets with parchment paper.
2. Chop veggies that need chopping and defrost veggies that need defrosting and dump everything on baking sheets.
3. In a small bowl mix tamari, szechuan sauce, olive oil, and spices and mix then pour over all veggies. Use hands to mix carefully and coat everything.
4. Bake for 40 minutes, mixing carefully halfway through.
5. Make rice and quinoa blend as directed on package. I used 1/4 cup less water and added 2 tablespoons tamari and 1 teaspoon garlic powder.
6. When veggies and rice/quinoa are almost done pour peanut butter, tamari, vinegar, Szechuan, and minced garlic into a small bowl and microwave for one minute. Take out and mix and add everything and mix again. Microwave 30 seconds and mix again.
7. Portion out burrito bowl ingredients.
8. Enjoy!