Name: Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: ½ cup dry quinoa; 1 large sweet potato, chopped; 2 cups cauliflower florets; 2 tsp avocado oil; Sea salt & black pepper, to taste; 1 (15-oz) can black beans, drained; ¾ cup spring water; ½ cup raw cashews, soaked in hot water for 10 minutes; 2 tbsp tomato paste; 1 tsp chili powder; ½ tsp smoked paprika; 2 tbsp nutritional yeast; 1 tsp garlic powder; 1 tsp onion powder; Sea salt & black pepper, to taste; Avocado(s), sliced; Fresh cilantro

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Last Updated on March 17, 2025 by Christin Gillespie

This Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso recipe is full of flavor, while being created with healthy vegan ingredients. It’s definitely a plant-based Mexican creation that will not disappoint!

Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso with sliced avocado and a spoon in it, sitting on a marble counter.

Mexican food always hits the spot & this vegan burrito bowl is spot!

This tasty burrito bowl includes roasted sweet potatoes, cauliflower florets, hearty black beans, fluffy quinoa, creamy avocado, & cashew queso. Each bite is full of flavor to say the least.

Without further ado, lets get into the details of this vegan burrito bowl!

Why You’ll Love This Healthy Vegan Burrito Bowl Recipe

Loaded with Tex-Mex Flavor: Although this vegan burrito bowl is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this plant-based creation is loaded with healthy ingredients.
Perfect for Meal Prep: This Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso Recipe with sliced avocado and a spoon in it, sitting on a marble counter.

Ingredients

Organic Sweet Potato: I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before slicing. Oh & I used garnet sweet potato in case you’re curious.
Organic Cauliflower Florets: Fresh or frozen will do.
Organic Beans: The beans are essential + they’re full of healthy fats and plant-based protein too. I used organic black beans, but you can certainly use organic pinto beans.
Organic Quinoa: For some extra protein & fiber. You can use any color that you have on hand – white, red, or multi-color quinoa.
Organic Avocado: Slice it, dice it, or mash it up into guacamole.
Organic Cashew Queso: Homemade & vegan cashew queso is a must for this burrito bowl. Feel free to warm it in the oven for about 10 minutes!
Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

Quinoa Bowl with Cashew Queso & Avocado on a white marble counter.

How To Make

Quinoa. Prepare quinoa as packaged instructions. Set aside
Roast #1. On a large baking sheet, lined with parchment paper, toss the vegetables, with the oil & seasonings. Bake for 15 minutes, tossing halfway.
Roast #2. Give the vegetables a good toss & add the drained beans. Bake for a final 10 minutes.
Cashew Queso. In a high-speed blender, add the queso ingredients. Blend until smooth & creamy.
Assemble. Divide the quinoa, roasted veggies, & black beans between bowls. Serve with sliced avocado, the cashew queso, & fresh cilantro. Enjoy!

Roasted Sweet Potato & Cauliflower Sheet Pan.

Tips for Making this Vegan Burrito Bowl Recipe Perfectly

Organic Beans: Black or pinto beans both pair deliciously with this healthy burrito bowl recipe.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew queso is creamy + smooth.
Organic Cashew Queso: Feel free to warm it in the oven for about 10 minutes!

Storing & Reheating

As mentioned above, this Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso recipe is perfect for healthy vegan leftovers & meal prep!

Fridge Storage. Transfer burrito bowl ingredients to separate air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa, vegetables, & beans, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining toppings.

Vegan Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso with sliced avocado and a spoon in it, sitting on a marble counter.

More Healthy Vegan Burrito Bowl Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso

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Author: Christin Gillespie
Prep Time: 15
Cook Time: 25
Total Time: 40
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

SHEET PAN

1 large sweet potato, chopped
2 cups cauliflower florets
2 tsp avocado oil
Sea salt & black pepper, to taste
1 (15-oz) can black beans, drained

CASHEW QUESO

¾ cup spring water
½ cup raw cashews, soaked in hot water for 10 minutes
2 tbsp tomato paste
1 tsp chili powder
½ tsp smoked paprika
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
Sea salt & black pepper, to taste

BOWL

Avocado(s), sliced
Fresh cilantro

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Instructions

Quinoa. Prepare quinoa as packaged instructions. Set aside
Roast #1. On a large baking sheet, lined with parchment paper, toss the vegetables, with the oil & seasonings. Bake for 15 minutes, tossing halfway.
Roast #2. Give the vegetables a good toss & add the drained beans. Bake for a final 10 minutes.
Cashew Queso. In a high-speed blender, add the queso ingredients. Blend until smooth & creamy.
Assemble. Divide the quinoa, roasted veggies, & black beans between bowls. Serve with sliced avocado, the cashew queso, & fresh cilantro. Enjoy!

Notes

Organic Beans: Black or pinto beans both pair deliciously with this healthy burrito bowl recipe.

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew queso is creamy + smooth.

Organic Cashew Queso: Feel free to warm it in the oven for about 10 minutes!

Storing & Reheating: Transfer burrito bowl ingredients to separate air-tight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa, vegetables, & beans, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining toppings.