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5 from 1 vote
Overhead View of a Mexican Barbecue Bowl with Water Glass and Silverware on the Side
Mexican Barbecue Veggie Bowls
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Roasted veggies are smothered in Mexican-spiced barbecue sauce and served over rice with savory refried pinto beans to create these flavor-packed veggie bowls.
Course: Entree
Cuisine: American, Mexican
Servings: 4
Calories: 552 kcal
Author: Alissa
For the Veggies
  • 6 cups cauliflower florets, 1 large crown
  • 1 red bell pepper, sliced into strips
  • 1 red onion, sliced into strips
  • 2 tablespoons vegetable oil
For the Mexican Barbecue Sauce
  • ¼ cup tomato paste
  • 3 tbsp. lime juice
  • 2 tbsp. maple syrup
  • 2 tbsp. water
  • 2 tsp. ground cumin
  • 1 tsp. ancho chili powder
  • ½ tsp. ground coriander seed
  • 2 garlic cloves minced
  • salt and pepper to taste
For the Refried Beans
  • 1 tbsp. olive oil
  • ½ medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1-14 oz. can pinto beans, drained and rinsed
  • 1 tsp. ground cumin
  • water, as needed
  • salt and pepper to taste
For the Bowls
  • 4 cups cooked brown rice
  • 1 avocado, sliced
  • fresh cilantro
  • chopped scallions
  • hot sauce, to taste
  1. Preheat oven to 400°. Place cauliflower, bell pepper and onion into a roasting pan or oven-safe skillet and toss with 2 tablespoons of oil to coat. Place into the oven and bake for 15 minutes.
  2. While veggies roast, whisk all barbecue sauce ingredients together in a medium bowl. The mixture will be very thick. Thin with a few extra tablespoons of water if needed, but try to keep it to a minimum. Taste test and adjust as needed. After veggies have baked for 15 minutes, remove from oven and toss with barbecue sauce. Return to oven and roast 5-10 minutes more, until tender.
  3. While veggies roast, prepare refried beans by coating a large skillet with 1 tablespoon of oil. Place over medium heat. Add onion and sauté until soft and translucent, 5 minutes. Add garlic and sauté until very fragrant, 1 minute more. Add beans and cumin to skillet. Mash about half of the beans with a potato masher or fork, and flip a few times to mix everything up. Thin with a few tablespoons of water if needed and cook 1-2 minutes, just until heated throughout. Remove from heat and season with salt and pepper to taste.
  4. Divide rice into bowls and top with veggies, refried beans and avocado slices. Sprinkle with cilantro, scallions and hot sauce, if desired. Serve.
Nutrition Facts
Mexican Barbecue Veggie Bowls
Amount Per Serving
Calories 552 Calories from Fat 205
% Daily Value*
Fat 22.8g35%
Saturated Fat 4.2g21%
Sodium 677mg28%
Potassium 1429mg41%
Carbohydrates 79.7g27%
Fiber 15.4g62%
Sugar 15.6g17%
Protein 14.1g28%
Calcium 100mg10%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.