I’ve never met someone who doesn’t love tacos or burritos. So when I’m headed out on an overnight with a few friends and not sure what everyone’s preferences are, these veggie burrito bowls are almost always a safe bet. It helps that they’re downright delicious: Flavorful, filling, and easy to eat over and over again, it’s one of the few backpacking meals I never get tired of.
The fresh toppings, like salsa and avocado slices, are totally optional, so feel free to omit them if you’re headed off the grid for a long trip. But if I’m headed out for just two or three nights, I find some fresh veggies are always worth a little extra weight. If you’re the kind of hiker who fancies a backcountry cocktail, this would be a great time to bust out the tequila to mix with some of that extra lime. Makes 2 servings.
Preheat your oven to 400°F. Toss sweet potatoes in 1 Tbsp. olive oil and roast in the oven for 25 minutes, turning after 15 minutes. Cool and place in a sealed bag. Add uncooked bell peppers, onion, and zucchini to a separate bag. Pack all other ingredients separately. Although the recipe calls for half a lime and half an avocado, I usually opt to pack the whole fruit and use the extra for another meal (or margarita).
Boil water and cook rice and beans according to directions on the packet. Heat the remaining 1 Tbsp. olive oil in a saucepan. Add onion, cooking about 3 minutes until fragrant, then add zucchini and bell pepper. Cook until the peppers soften, about 8 to 10 minutes, then add cooked sweet potatoes to heat. Add veggies to the rice and beans. Slice the lime and avocado for topping, and serve in bowls with tortillas, salsa, and cilantro.