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Golden Heirloom Tomato Salsa (Burrito Bowl)

Golden Heirloom Tomato Salsa (Burrito Bowl)

While I'll eat a burrito bowl any day, any season I enjoy it most in summertime because of all the fresh ingredients in peak condition. I swapped out grain for sweet potato in this one and it sure worked marvelously since I love dipping potatoes in salsa.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: Mexican-Inspired
Keyword: Dip, Easy, Plant-Based, Vegan
Author: Noha
Servings: 4

Ingredients
 

  • 2-3 pounds fresh tomatoes I used a variety of homegrown ones from my garden, head over to my stories to see
  • 1 medium onion quartered
  • 3-4 medium cloves garlic
  • 1 medium jalapeno halved
  • 1 tbsp avocado oil
  • ¼ cup cilantro leaves loosely packed
  • 1 tbsp fresh oregano
  • 2 tsp sea salt

Instructions

  • Preheat over to 450°F and line a sheet pan with parchment paper.
  • If you're using larger tomatoes, I recommend halving or quartering them. Place all the tomatoes along with the onion, garlic and jalapenos on the pan and drizzle with the oil. Roast 35-40 mins then remove from over and let cool 10 mins.
  • Transfer the tomatoes, onions, garlic, jalapenos and all the herbs and salt to a high speed food processor and pulse till smooth. You can transfer to a jar as is or, if you prefer a smoother consistency, you can pour through a strainer to get rid of all the tomato skin and seeds. Refrigerate an hour or so and enjoy!

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