Roasted Summer Vegetable Burrito Bowls with Avocado-Basil Crema

Roasted Summer Vegetable Burrito Bowls:

• 1 red onion sliced
• 1 red bell pepper cored and chopped
• 1 large yellow squash diced
• 1 medium zucchini squash diced
• 4 tablespoons olive oil separated
• sea salt
• 1-1/2 cups uncooked brown rice
• 1 14-ounce can garbanzo beans, drained, rinsed, and heated

Avocado-Basil Crema:

• 1 large ripe avocado peeled and diced
• ¼ cup plain whole milk yogurt
• 2 tablespoons lime juice
• 1 clove garlic minced
• 4 leaves large basil roughly chopped, about ¼ cup
• Pinch sea salt to taste

Optional Add-ins:

• rotisserie chicken
• hot sauce or salsa
• Cheddar or jack cheese
• Cilantro or basil