Cauliflower and Potato Burrito Bowls with Spicy Carrot Salsa

Hearty burrito bowls featuring roasted cauliflower and potatoes, topped with a spicy carrot salsa for a flavorful vegetarian lunch.

Ingredients

• 3 medium, cubed Russet Potatoes
• 1/2 head, cut into florets Cauliflower
• 1/2 medium, chopped Onion
• 1/2 medium, chopped Green pepper
• 1 cup Pasta Sauce
• 1 small, diced Green & Red Peppers
• 2 medium, grated Carrots
• 2 tsp Seasonings
• 6 Tortillas
• 3 tbsp Olive oil
• 1/2 tsp Chili powder
• 1/2 tsp Cumin
• To taste Salt
• To taste Black pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cubed potatoes and cauliflower florets with 2 tbsp olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet.
3. Roast for 30-35 minutes, or until tender and slightly browned, flipping halfway through for even cooking.
4. While vegetables are roasting, sauté chopped onion and green pepper in 1 tbsp olive oil until softened.
5. In a separate pan, sauté grated carrots and diced peppers with a pinch of salt and pepper until slightly softened.
6. Add pasta sauce, a pinch of sugar (to balance acidity), and simmer for 5 minutes to create the spicy carrot salsa. Taste and adjust seasoning.
7. Warm tortillas in a dry skillet or microwave.
8. Assemble burrito bowls with roasted potatoes, cauliflower, sautéed onion and pepper, and spicy carrot salsa.
9. Optional toppings: avocado slices, chopped cilantro, a dollop of sour cream or Greek yogurt (if not strictly vegan).

Cuisine: Mexican

Suitability: vegetarian

Prep Time: 30 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: lunch